This creamy chocolate cake has such an amazing texture that you'll want to repeat it over and over again.
It's the best biscuit I've ever made.
The texture is between a brownie and a sponge cake with the advantage that you can bake it in the mold of your choice.
Cocoa together with soluble coffee gives it a deep chocolate flavor that you can't stop trying, and the cream you're covered with can use it to others to accompany ice creams, cakes and creams.
To get this amazing texture you have to be careful with baking because if you bake it more than the bill it will be very rich but it will not be so juicy
For the sponge
- 100g pure cocoa powder
- 280g butter at room temperature
- 125ml very hot water
- 1 tablespoon soluble coffee (I use decaffeinated)
- 60g dark chocolate
- 360g icing sugar
- 4 g salt
- 5 large eggs
- 290g flour
- 2 teaspoons Royal-type yeast powder (baking powder)
- 1 tablespoon pure vanilla extract
- 215g sugar
- 175 g brown sugar
For the frosting
- 175ml liquid cream
- 60ml agave syrup, maple syrup or corn syrup
- 240g dark chocolate
Turn the oven on at 175 degrees and put a rack at half height.
In a bowl put the chocolate. Add the very hot water with the coffee and let stand for a minute. Mix until chocolate has dissolved and set aside.
Grease the pan well. You can use grease spray or melt a tablespoon of butter and mix it with a tablespoon of pure cocoa powder. Using a kitchen brush, grease the mold thoroughly.
In a bowl mix the eggs with vanilla and with a few rods mix well.
In another bowl, mix cocoa, icing sugar and salt, flour and yeast and move well. Book
In a bowl of electric mixer, with the shovel attachment we beat the butter with the sugar and brown sugar until we have a fluffy mixture (about 4-5 minutes).
Gradually add the beaten eggs and mix.
Now add the chocolate mixture with the water and mix well.
We start to add the flour mixture gradually and mix until smooth and smooth dough.
Overturn into the pan and bake at 175 degrees for 45 minutes until the cake begins to peel off the edges. We waited 10 minutes before we unmoulded it.
As it cools, we prepare our coverage. Heat the cream in a saucepan and overturn it very hotly over the chopped chocolate. Add the syrup and move until we get a smooth chocolate cream.
Let's unmould the cake and pour the cream over it. Enjoy!
Tips and Tricks
- It's a very big mold. If you use a smaller one you can bake the remaining dough in muffin tins or reduce each amount by 1/3
- Difficulty: easy
- Preparation time: 60 mInutos
- Servings: 15
Me ha encantado!
What an illusion, Jinn! Thank you very much for writing
Needless to say when butter is added. I also don't find soluble coffee in the recipe.
Well, thanks for telling me. You've got everything in the video anyway, but I've already corrected it. The butter is whisked with the sugars in the electric mixer bowl as shown in the video.
A hug thank you very much for letting me know
I'm sorry I'm Elisa, but I didn't know how to put Brownie. And I was asking you, I want to buy that Ware pedicure mold and that same model. But you said it's three litres and when you buy it I don't see that it puts its capacity ATentamente elisa
this is large capacity, it's the Anniversary model and there are two sizes. One that does not reach two liters and one that is larger (15 cups). Well, that big one's mine. Pretty kiss
Impressive!!! We have loved the whole family, we repeat for sure!
I've been following you recently, and we've started with this recipe
Thank you very much for sharing them
Oh Cristina thank you very much! Nothing makes me more excited than the one you tell me that you liked the recipe. So thank you for hanging around with me. A hug
Hello sorry I forgot to ask the baking flour or dessert thank you for all the advice
Hey, Elisa, what do you mean, pretty? A kiss
Hello yesterday I made this cake and my people liked it but ami gives me a little sweet. It's just that I practice and make sweets but then I cast. This one could take some sugar and when I pour the flour the machine looks very thick dough could pour some milk or water to lighten a little because even Enel mold did not fall badly the dough carefully Elisa
Hey, Elisa, have you seen the video? There you will see the texture with which it remains. You have it4s in the sponge cake recipe. If you change the quantities, I don't know how you'll look. The texture won't be the same and I don't know if it'll look good on you. One hug and you'll tell me
Hello! I wanted to try the recipe, and although in the video if I saw when you add the coffee, I can't find the amount, it doesn't seem like much, it will be a spoonful? Thank you, I'm sure it will go great like all the recipes I've tried. A hug
leave it, I've heard the video again and I've heard what you're saying, excuse me, you can delete the two comments!
OK great Paula
A spoonful yes Paula, Big kiss and you'll tell me