Chocolate Cake a la 'Georgette'

Chocolate cake a la "Georgette"

General Description:
This chocolate cake is not just a simple dessert, but a true culinary experience that combines the rich flavors of chocolate with a velvety texture. With a recipe that has been handed down from generation to generation, every bite of cake will take you on a journey of taste. Ideal for any occasion, be it a birthday or a get-together with friends, this cake is sure to impress!

Preparation time:
- Preparation: 30 minutes
- Baking: 20 minutes
- Total: 50 minutes
- Number of servings: 8-10 servings

Ingredients

For the counter top:
- 50 g quality cocoa
- 2 tablespoons ness (instant coffee)
- 240 ml hot water
- 175 g flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 120 g unsalted butter at room temperature
- 200 g toasted sugar
- 2 large eggs, fresh
- 2 teaspoons vanilla extract

For the ganache cream
- 120 g semisweet chocolate (cut into very small pieces for even melting)
- 150 g liquid whipped cream from the fridge (make sure it is well chilled)
- (Optional) 1/2 teaspoon rum, brandy or liqueur, according to preference

Instructions

Step 1: Prepare the batter
1. In a small bowl, combine the cocoa and ness and pour the hot water over them. Mix well until completely dissolved. Allow to cool to room temperature.
2. In another bowl, use a mixer to beat the butter with the sugar until fluffy (about 3-5 minutes). This is essential for a light texture.
3. Add the eggs, one at a time, mixing well after each addition. Make sure the eggs are at room temperature to better integrate into the mixture.
4. Stir in the cocoa and ness mixture, then add the vanilla extract.
5. In another bowl, si sift together the flour, baking powder and salt. Gradually add this dry mixture to the wet mixture, stirring with a spatula until all the ingredients are well integrated.

Step 2: Baking the biscuits
1. Preheat the oven to 190°C.
2. Grease two round cake pans (21cm) with butter and line with baking paper.
3. Divide the batter evenly between the two pans.
4. Bake in the preheated oven for 16-20 minutes. Be careful not to leave them too long as they can dry out. Test them with a toothpick - if they come out clean, they're ready!
5. Remove the tops from the oven and let them cool completely in the pans on a cooling rack.

Step 3: Prepare the ganache cream
1. Put the liquid cream in a saucepan over low heat. When it starts to boil, immediately remove it from the heat.
2. Add the chocolate chopped into small pieces and stir well with a spatula until homogenized and there are no chocolate chunks.
3. Let the ganache chill for 5-10 minutes in the refrigerator. Be careful, if it hardens too much it will not be whipped with a mixer.
4. If you like, you can add rum, brandy or liqueur for extra flavor.

Step 4: Assemble the cake
1. Once the cupcakes have cooled completely, remove them from the pans and remove the baking paper.
2. Apply a generous layer of ganache to the first top, then place the second top on top.
3. Once the assembly is complete, refrigerate the cake for 15 minutes to set.
4. Pour the remaining ganache over the cake and spread evenly with a spatula. If the ganache has set, you can warm it gently in a bain-marie or microwave for a few seconds.

Step 5: Decorating the cake (optional)
1. If you still have ganache available, you can decorate the cake with ganache stripes or flowers.
2. You can also add fresh fruit such as raspberries or strawberries for a delicious contrast.

Practical tips
- Ingredients: Choose high-quality cocoa and semisweet chocolate for intense flavor. It's important that the butter and eggs are at room temperature for better incorporation.
- The joy of cooking: Baking is an art, so don't be afraid to put your own personal stamp. You can experiment with different flavors in the ganache or add chopped nuts to the batter.
- Clever substitutions: If you don't have ness, you can use freshly brewed coffee, and instead of butter, try margarine for a lighter alternative.
- Serving: This cake goes great with a scoop of vanilla ice cream or fruit sauce. A flavored coffee or tea will complement the dessert perfectly.

Nutritional benefits
Chocolate cake, although indulgent, can offer nutritional benefits when eaten in moderation. Cocoa is rich in antioxidants and dark chocolate is low in sugar compared to other sweets. Whipped cream provides a source of natural fats, but make sure you don't overdo it!

Frequently Asked Questions
1. Why do I have to let the cookies cool in the molds?
Leaving the cookies to cool in the pans will keep their shape and won't break when you take them out.

2. Can I make the cake the day before?
Absolutely! The cake keeps very well in the refrigerator for a day or two. It will become even tastier as the flavors will intensify.

3. What can I do with the leftover cake?
If you have leftover cake, you can portion and frost it. When you feel peckish, you can take it out and leave it at room temperature to defrost.

4. How can I vary the recipe?
You can add spices such as cinnamon or chili for a more exotic taste, or replace some of the flour with almond flour for a different texture.

Personal note
This chocolate cake recipe has been tested and improved over the years and has become a staple in my family. I highly recommend you try it and add your own personal notes. Maybe you will discover your own soul recipe, which you will pass on! Enjoy!