One of the most satisfying indulgences, a rich, dark, moist and supremely decadent chocolate cake, smothered in cream and strawberries and dark chocolate... this is probably the best recipe I have for chocolate cake. Don't go for the box mixes if you try this, you will never go back.
For the Cake:
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups unsweetened cocoa
2 1/2 cups strong coffee
1/2 cup unsalted butter (room temperature)
2 teaspoons unsalted butter (room temperature)
1/3 cup vegetable oil
1 1/2 cups superfine sugar (granulated works fine)
1 1/2 cups dark brown sugar
5 large eggs
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups unsweetened cocoa
2 1/2 cups strong coffee
1/2 cup unsalted butter (room temperature)
2 teaspoons unsalted butter (room temperature)
1/3 cup vegetable oil
1 1/2 cups superfine sugar (granulated works fine)
1 1/2 cups dark brown sugar
5 large eggs
1 teaspoon pure vanilla extract
half a cup of strawberry jam heated
For the topping
250ml whipped cream with a little castor sugar to taste
Ripe, lush & fresh strawberries
Strawberry Jam for brushing strawberries
1 slab dark chocolate (you can add some liquor if you like), half a cup of cream
Slivered Almonds for scattering
Set the oven to 180 degrees.
Cut parchment paper circles to fit three 9 inch cake pans, or 2
larger cake pans (depending on the size and style of cake you want to
create).Sift the flour, baking powder, baking soda, and salt.
Set aside.
Whisk the cocoa and coffee together until smooth (no lumps). Set aside. In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute. Add sugars, beat for 10 minutes. Add eggs, beat 5 minutes. Add vanilla, beat until blended. Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often. Pour into prepared pans. Bake for about 25 minutes, or until an inserted toothpick comes out clean. Let cool completely. Heat strawberry jam and layer spread thinly over the one cake. Melt the dark chocolate with cream and liquor if desired, pour half over the one cake. Add some whipped cream if you wish - not too much. Top with the second cake and layer with cream, strawberries, brush the strawberries with remaining jam. Drizzle with chocolate and almonds.
Whisk the cocoa and coffee together until smooth (no lumps). Set aside. In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute. Add sugars, beat for 10 minutes. Add eggs, beat 5 minutes. Add vanilla, beat until blended. Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often. Pour into prepared pans. Bake for about 25 minutes, or until an inserted toothpick comes out clean. Let cool completely. Heat strawberry jam and layer spread thinly over the one cake. Melt the dark chocolate with cream and liquor if desired, pour half over the one cake. Add some whipped cream if you wish - not too much. Top with the second cake and layer with cream, strawberries, brush the strawberries with remaining jam. Drizzle with chocolate and almonds.
Grab a large slice and 2 forks to enjoy with someone extra special...
No comments:
Post a Comment