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PERFECT CHOCOLATE CAKE (My Way)

Not that long ago, it was that time of the year around again (my little holiday) and since I invited some people over, I decided to make a chocolate cake. I made this cake once before, so this time I dared to change up the original recipe a tiny bit. The turn out was great! Everyone’ belly was full and then Masha encouraged me to share the recipe with you 😉

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Perfect chocolate cake my way

Ingredients:
425 g sugar (2 cups)
235 g flour (1 3/4 cup)
70 g cocoa powder (3/4 cup)- I recommend Hershey or Dr. Oekter cocoa powder (they are both very dark)
5 g baking powder (1 1/2 tsp)
8 g baking soda (1 1/2 tsp)
5 g salt (1 tsp)
2 eggs
235 ml milk (1 cup)
120 ml oil (1/2) cup
5 ml vanilla extract (1 tsp)
235 ml boiling water (1 cup)

Preheat the oven to 175 degrees C/350 degrees F.
Mix all dry ingredients.
Mix all wet ingredients, except boiling water.
Then mix both mixtures together and add boiling water.

Line the cake tin bottom with baking paper and rub a little bit of soft butter around the tin. Pour the mixture into the prepared tin and bake it in the oven for about 45 – 50 minutes or until a toothpick inserted in the middle comes out dry/clean. Take the tin out of the oven and leave it to cool in the tin for approx. 15 minutes. Then take the cake out of the cake tin by flipping it over and cut it (I cut it on three pieces). Cut the top of the cake flat with a large serrated knife and turn the cake upside down on the cake board so that the bottom now becomes a flat top.

Ingredients for the CREAM:
500 g Mascarpone
500 ml cream
250 g dark chocolate
Raspberries (frozen or fresh)
*The original recipe for the cream is 500 g of dark chocolate and no raspberries.

Melt the chocolate in the microwave, on the low intensity. Stir in between about three times. No worries if there are still parts of the chocolate that are not completely melted, they will melt by stirring.

Mix the cream till beaters leave the marks, then add Mascarpone and mix on the low speed to get a firm mixture. After that, add the melted chocolate, which should be lightly cooled down, but not too cold, so you get a nice cream and not a “stracciatella” look alike cream. While mixing, do it on the low speed. In case you get a stracciatella look alike cream put it in the microwave for a couple of seconds and stir it with a spoon, not with a mixer.

Spread cream all over the top of the cake, smoothing it out as much as possible and then add raspberries on the top of the cream. Repeat that for each layer. When done with layering, I apply the rest of the cream all over the top and the sides of the cake (so the fondant will stick to the cake).

You need approximately 500 g of fondant for this size of the cake. Decoration is completely your choice. A hint – little scoops at the bottom of the cake is an ideal way to cover up the not so perfect edges of fondant. 😉

By the way, this was my second time around doing this cake and both times it was a success. So not only is this cake tasteful, but it is also easy to make. Especially for beginners like me.

Enjoy!

Leja xOxO

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