Cream: Start by placing a stainless steel bowl in the fridge to have it ready for the chocolate cream. Then, in another bowl, mix all the ingredients needed for the cream, except for the chocolate and vanilla extract, in a container that will be used over steam. Place this bowl over a pot of hot water, allowing it to warm up in a bain-marie. It is important to stir constantly to avoid lumps. When the mixture becomes hot, add the chocolate, cut into small pieces, and continue stirring until the chocolate is completely melted. You will notice how the mixture, initially grainy, transforms into a smooth chocolate cream and gradually thickens. Once you have achieved the desired consistency, remove the bowl from the heat and add the vanilla, mixing well. Pour the cream into the cooled stainless steel bowl, cover the surface of the cream with plastic wrap, poking it here and there with a toothpick to allow steam to escape. Leave the cream to cool for at least 4 hours to set.
Base: In a large bowl, mix all the dry ingredients: sugar, salt, flour sifted together with baking powder, baking soda, and cocoa. In another container, combine the wet ingredients, excluding the coffee (sour cream or buttermilk, oil, and eggs), and lightly beat them with a whisk. Finally, add the very hot coffee, an essential step, as this will enhance the chocolate flavor; don't worry, the coffee taste will not be perceived in the final product. Combine the two mixtures, keeping in mind that you will get a rather liquid batter. Therefore, it is recommended to line the cake pan with parchment paper and wrap the outside with aluminum foil to avoid leaks. Pour the batter into the springform cake pan (22 cm diameter) and place it in the preheated oven at 180 degrees Celsius for about 60-70 minutes, or until the base is baked and passes the toothpick test. Once the base is ready, remove it from the mold and let it cool on a rack.
Assembly: Once the base has completely cooled, cut it into three equal parts horizontally. Place the first layer on a serving platter (the one that was on top of the baked base) and spread 1/3 of the cooled chocolate cream. Continue with the second layer, spreading again 1/3 of the cream, then add the third layer and cover the entire surface with the remaining cream, ensuring that the cake is even. Leave the cake to cool for at least 2 hours to set well. This cake is extremely visually appealing, having an elegant yet simple look, but you can decorate it as you like with fresh fruits, grated chocolate, or whipped cream for added flavor. When serving, cut the cake into generous slices and enjoy each delicious piece!
Base: In a large bowl, mix all the dry ingredients: sugar, salt, flour sifted together with baking powder, baking soda, and cocoa. In another container, combine the wet ingredients, excluding the coffee (sour cream or buttermilk, oil, and eggs), and lightly beat them with a whisk. Finally, add the very hot coffee, an essential step, as this will enhance the chocolate flavor; don't worry, the coffee taste will not be perceived in the final product. Combine the two mixtures, keeping in mind that you will get a rather liquid batter. Therefore, it is recommended to line the cake pan with parchment paper and wrap the outside with aluminum foil to avoid leaks. Pour the batter into the springform cake pan (22 cm diameter) and place it in the preheated oven at 180 degrees Celsius for about 60-70 minutes, or until the base is baked and passes the toothpick test. Once the base is ready, remove it from the mold and let it cool on a rack.
Assembly: Once the base has completely cooled, cut it into three equal parts horizontally. Place the first layer on a serving platter (the one that was on top of the baked base) and spread 1/3 of the cooled chocolate cream. Continue with the second layer, spreading again 1/3 of the cream, then add the third layer and cover the entire surface with the remaining cream, ensuring that the cake is even. Leave the cake to cool for at least 2 hours to set well. This cake is extremely visually appealing, having an elegant yet simple look, but you can decorate it as you like with fresh fruits, grated chocolate, or whipped cream for added flavor. When serving, cut the cake into generous slices and enjoy each delicious piece!
Ingredients
Cream: -250 g toasted sugar -35 g starch -1/2 teaspoon salt -400 ml whipping cream -300 ml milk -200 g bitter chocolate, chopped into pieces -2 teaspoons vanilla extract, optional Batter: -400 g sugar -1 teaspoon salt -220 g flour, sifted -1 teaspoon baking powder -2 teaspoons baking soda -85 g cocoa, sifted -250 ml cream or buttermilk -125 ml oil -2 large eggs or 3 small eggs -1 teaspoon vanilla extract -250 ml hot coffee