Cake with lots and lots of chocolate

Name: Cake with lots and lots of chocolate - Adriana K.
Ingredients: Chocolate base: (1 cup = 250 ml) 1 3/4 cups flour (220g) 2 cups sugar (400g) 3/4 cup cocoa (85 g) (I used 40 g cocoa and 40 g grated chocolate) 2 teaspoons baking soda 1 teaspoon baking powder 1 pinch; ground nuts; colored candies.

Dessert - Cake with lots and lots of chocolate by Adriana K. - Recipia

I have made this chocolate cake on several occasions, including when I needed a foolproof dessert for multiple guests. The cake comes out moist, and the cream sets nicely when chilled. The decoration can be easily adapted, but the crumbs from the cake always look good. The hot coffee doesn't affect the taste but changes the texture. Quick Info Total time: about 6 hours (including cooling the cream) Preparation time: 40 minutes Baking time: 60-70 minutes Servings: 12-14 slices Difficulty: medium Recipe type: chocolate cake, suitable for birthdays or special occasions Ingredients For the cake: 1 3/4 cup flour (220 g) 2 cups sugar (400 g) 3/4 cup cocoa powder (85 g) or 40 g cocoa and 40 g grated chocolate 2 teaspoons baking soda 1 teaspoon baking powder 1 pinch of salt 1 cup sour cream or buttermilk (250 ml) 1/2 cup oil (125 ml) 2 large eggs or 3 small eggs 1 teaspoon vanilla extract 1 cup hot coffee (250 ml) For the cream: 1 1/4 cup sugar (250 g) 1/4 cup cornstarch (35 g) 1/2 teaspoon salt 400 ml liquid cream for whipping 300 ml milk 200 g dark chocolate For decoration: Whipped cream Ground nuts Colored candies Preparation method 1. Preparing the cake Mix all the dry ingredients in a large bowl: flour, sugar, cocoa (or the cocoa and grated chocolate mixture), baking soda, baking powder, and salt. Separately, combine the wet ingredients: sour cream (or buttermilk), oil, eggs, and vanilla. Pour the wet ingredients over the dry ones. Mix gently, then add the hot coffee at the end. The mixture will be quite liquid – this is how it should be. 2. Baking the cake Pour the mixture into a cake pan lined with parchment paper. Place in the preheated oven at 180°C. Bake for 60-70 minutes. Test with a toothpick – if it comes out clean, it's ready. Let the cake cool completely in the pan. 3. Chocolate cream In a saucepan, combine the sugar, cornstarch, salt, liquid cream, and milk. Mix well and heat over medium heat. When the mixture is hot (it should not boil), add the chocolate broken into pieces. Stir continuously until the chocolate is completely melted and the cream begins to thicken. Transfer the cream to a cold container and cover it with plastic wrap, pressing it directly onto the surface of the cream (the wrap should be poked in several places with a toothpick for steam). Let it chill in the refrigerator for at least 4 hours to set. 4. Assembling the cake Once the cake is completely cooled, cut it horizontally into 4 as equal slices as possible. Usually, the thinnest or oddest layer becomes the base for the crumbs. Crumble it finely by hand or with a knife. Place the first layer of cake on a serving plate. Spread one-third of the cream over it. Place the next layer of cake, again cream, then the third layer of cake, and cover with the remaining cream on top and on the sides. Sprinkle and press the cake crumbs all over, including on the edges. 5. Decoration Decorate the cake as you wish with whipped cream, ground nuts, and colored candies. Use what you have or what you want to highlight in the decoration. Why I make the recipe often The cake always turns out consistent, and the cream sets well without being too heavy. It keeps well in the refrigerator and stays moist for several days. It's adaptable to any decoration and has no complicated steps. Tips and variations Tips Let the cream chill for at least 4 hours; otherwise, it spreads difficultly. The cake is easier to cut if completely cooled, even left in the refrigerator for an hour. Use a large spoon to spread the cream evenly. Substitutions You can use buttermilk instead of sour cream for the cake. Dark chocolate can be replaced with a combination of milk and dark chocolate, but the cream will be sweeter. If you don't have liquid cream for the cream, I don't recommend using regular sour cream, the texture won't be the same. Variations You can add pieces of nuts to the cake if you want a different texture. The cake can also be made in cupcake form, but the baking time decreases significantly. The cream can also be used for other layered cakes. Serving ideas You can cut it into thick slices, served with fresh fruit or fruit sauce. For occasions, decorate with candies or marzipan figures. It also works well plain, with a little whipped cream on the side. Frequently asked questions Can I skip the hot coffee in the cake? The coffee enhances the chocolate flavor, but it doesn't taste in the end. If you still don't want to use coffee, you can use hot water, but it will be slightly less intense in flavor. Is it necessary to crumble a layer of cake for decoration? It's not mandatory, but the crumbs give a rustic look and help cover any imperfections during assembly. The cake batter seems very liquid to me – is that normal? Yes, the cake batter comes out liquid due to the hot coffee and sour cream/buttermilk. It bakes well and gives a moist cake. Can I make the cream a day in advance? Yes, the cream keeps very well in the refrigerator for 24-36 hours before assembly. What do I do if the cake doesn't bake in 70 minutes? Check the oven temperature; it may sometimes take a little longer. If the cake is browning too much on top, cover it with aluminum foil for the last 15 minutes. Nutritional values Estimated values per serving (for 14 slices): approx. 400-450 kcal Protein: 6-7 g Fat: 20-25 g Carbohydrates: 50-55 g The estimates are approximate and may vary depending on the ingredients used and the size of the slices. The cake is dense, with quite a few calories per slice. Storage and reheating It can be stored in the refrigerator, covered, for up to 4-5 days. The cake remains moist, and the cream does not dry out. I do not recommend freezing, as the texture changes. It does not require reheating; it is served cold.

Cake with lots and lots of chocolate

Tags

Categories