Mandarina

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Chocolate cake, to die for ?

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Chocolate cake

Let’s talk about cake ?, chocolate cake to be more specific. I developed this one layer cake for my Kazakh friend’s birthday. She loves everything chocolaty so it had do be all chocolate. 

When all my colleagues were asking for the recipe, I felt sth was right and needed to remake it and post on the blog.
This is a one layer cake, but you may easily double it, and make a two layers all chocolate cake.
To balance the intense chocolate flavor I added a layer of jam or toasted hazelnuts, or I use hazelnut for half of the cake and jam for the other half, so everyone gets their favorite.
I used fresh fruits to decorate, but you can use your imagination and go crazy here.



Chocolate cake

Ingredients
Cake
  • 1 cup flour
  • 1/3 cup cocoa
  • 1/4 cup cornstarch
  • 2/3 cup sugar
  • 50 g butter
  • 1/3 cup oil
  • 1/3 cup milk or cream
  • 2 eggs
  • 2/3 cup hot coffee or water
Frosting
  • 200 g chocolate
  • 300 ml cream (250 ml + 50 ml )- don’t forget to devide it before starting to cook
  • 30 g butter at room temperature
Directions
Cake
  1. Turn on the oven at 180 C.
  2. Beat sugar and butter together in a big bowl, until the mixture becomes homogeneous.
  3. Add oil and keep beating until light and fluffy.
  4. Add milk or cream and keep beating.
  5. Add eggs and beat for few more minutes, until the mixture becomes light and fluffy.
  6. Now its time to add dry ingredients.
  7. Add flour, cornstarch, cocoa powder and baking powder.
  8. Mix the ingredients and add the hot coffee or water halfway.
  9. Mix once again.
  10. Pour the batter in a 20 cm baking pan layered with baking paper.
  11. Bake in the preheated oven for around 25-35 minutes or until a toothpick put in the center comes out clean.
  12. Let it cool completely before frosting.
  13. At this point you can skip the frosting and enjoy the cake on its own with a cup of tea or coffee.
  14. If you’re making a festive cake, then get ready to make that delicious and fluffy ganache.

Frosting

  1. Pour 250 ml of cream in a pan over medium low heat and heat it carefully not to let it simmer.
  2. Remove from the heat, add chopped chocolate and mix well until the chocolate is melted.
  3. Now start the beating and cooling process.
  4. Beat the mixture for 1-2 minutes, then put it in the fridge for 5 minutes.
  5. Add the room temperature butter and beat again for 1-2 minutes.
  6. Put it in the fridge for another 5 min, then bring out of the fridge and beat again.
  7. Looks like a scary process, but it’s not, believe me.
  8. When you see that the mixture has started to thicken add the cold cream and beat once again, until thick and creamy.

Assembling the cake

  1. Add a layer of jam or hazelnuts to the cake, then top with the frosting.
  2. Put it in the fridge for at least two hours.
  3. Remove from the fridge 30 minutes before serving. This step is a must, for the ganache to have the perfect consistency.
  4. Enjoy

Reader Interactions

Comments

  1. Great recipe! 🙂 I have only a quick question: does the frosting include butter? Because you mention it in the instructions, but not in the ingredients’ section so i was a bit confused ?

    Reply

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