RecipesBest Chocolate Cake
Grease a round cake pan with a removable bottom and line the bottom with baking paper. Preheat the oven to 160°C; if you have a fan oven, set it to 140°C.
Ingredients (what you need)
200 g dark chocolate (with at least 60% cocoa solids)
20 g butter + for greasing the pan
1 tablespoon instant coffee
170 g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
200 g sugar (muscovado type)
2000 g granulated sugar
25 g dark Dutch cocoa
3 eggs (medium size)
75 ml buttermilk
Decoration
chocolate (grated or chocolate chips)
Frosting
200 g dark chocolate
280 ml heavy cream
2 tablespoons granulated sugar
Recipe steps
First, grease the round cake pan with a removable base and line the bottom with baking paper. Set the oven to 160°C; if you are using the fan mode, choose 140°C. Break the chocolate into pieces and place it in a pot, add the butter and coffee, which has been previously dissolved in 120 ml of boiling water. Heat until the chocolate and butter melt, but be careful not to overheat them (personally, I used a water bath).
Meanwhile, in a bowl, mix the flour, baking powder, baking soda, sugar, and cocoa until you achieve a smooth mixture without lumps. In another bowl, combine the eggs with the buttermilk.
Mix the melted chocolate with the egg mixture and the flour until you get a smooth and thin liquid batter. Pour it into the pan and bake for about one and a half hours. Check for doneness with a toothpick; if it comes out with no moist crumbs, it is done. Cracks on the surface are not a problem, as the icing will cover them. Let the cake cool (it will slightly sink), turn it out onto a wire rack, and remove the pan.
First, cut the cake in half lengthwise. Place the chocolate for the icing in a bowl. In a pot, heat the cream with sugar to boiling, then pour it over the chocolate and stir well until the mixture is smooth. Use some of the icing to bind the halves of the cake together, and pour the rest over the top of the cake, smoothing it down the sides with a wide knife.
You can decorate the cake with grated chocolate or chocolate shavings, which you can make using a vegetable peeler on a piece of chocolate. When stored in a cool place, the cake will remain moist and juicy for three to four days.
Additional information about the recipe Best Chocolate Cake
The best chocolate cake is a delicious dessert that impresses with its rich flavor and airy texture. Its base is made of high-quality dark chocolate, which gives the cake an intense taste. The creamy filling and delicate chocolate glaze create a perfect harmony. This cake is ideal for celebrations, but also as a sweet conclusion to an ordinary lunch. Served with a scoop of whipped cream or ice cream, it provides a truly gastronomic experience. Every bite is a true delight for chocolate lovers, and you will fall in love with its exquisite taste at the first bite.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
