I love chocolate and this by far is my favourite chocolate cake. It works a treat! 😉
For the cake base:
- 50 g sugar
- 2 eggs
- 25g self rising flour (you can also replace it with ground almonds)
- 25g cocoa powder
- 50 ml cold espresso
- 2 tbsp of coffee or almond liquor ( I used Dissarono)
For the topping:
- 600ml whipping cream
- 400g dark chocolate ( I always use minimum 70% solids)
- optional 1 tbsp of sugar if you use very dark chocolate and you want the dessert sweeter
You will also need:
- 23 cm or nine inch round cake tin
- baking paper
- Butter for greasing
- Cocoa powder for dusting
First you need to melt the chocolate. If you have never done this before this link provides good guides on how to do this: Melting Chocolate. The main point of melting chocolate is to make sure the water is only simmering and not touching the bottom of the pot with chocolate. Also there is absolutely no need to stir the chocolate. Just put it in the bowl over simmering water and leave it there until it’s thoroughly melted.
Once the chocolate is melted and one consistency add about 100 ml of the cream and stir well. Let it cool down to a room temperature. Meanwhile whisk the rest of the cream and sugar if using any until it forms soft peaks. Fold in the cooled chocolate by pouring it on top and doing slight shapes of 8 with the spatula. Try and mix it well with minimal stirring so you keep the air inside. When you are happy with the topping, set it aside, even in the fridge ready for use later. (Don’t leave it in the fridge for too long as it will get too hard!).
Preheat the oven to 220C. Make a cup of espresso, pour in the liquor and set aside to cool down.
Grease the cake tin with butter and line with baking paper. Whisk together the eggs and sugar until light and fluffy. Next sift and add the flour and cocoa and fold in the mixture. Pour it into the cake tin and bake for 10 minutes or until a toothpick stuck in the middle comes out clean.
Let the cake cool down o a wire rack. Take it out of the tin, wash and dry the tin and place the cake back inside. Brush the liquor and coffee mixture over the cake. Pour the chocolate cream topping on top and smooth down. Dust with cocoa powder and let it set in the fridge for at least 4 hours before serving.
This cake is best prepared the day before as the flavours really develop. It’s my favourite chocolate cake, I hope you like it. I