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| Traditional Dark Chocolate Cake |
Though this dark chocolate cake has got cocoa powder for the chocolate flavor, the frosting is Dark Chocolate Buttercream made of melted dark chocolate. Use the best quality dark chocolate you can lay your hands on with atleast 60% cocoa. I have used Callebaut with 70% cocoa content.
Note: Don't panic when the batter becomes thick after the mixing process. This happens since cocoa powder absorbs more moisture as compared to regular flours. It would still make a soft cake(provided you don't overbake it).
Ingredients
FOR THE CAKE
175 gm soft unsalted butter
3 medium eggs
200 gm all purpose flour
200 gm caster sugar
1 teaspoon baking powder
1/2 teaspoon baking soda(soda bi-carb)
2 teaspoons pure vanilla extract
150 ml sour cream(combine 120 ml cream and 30 ml yogurt and mix)
40 gm cocoa powder
FOR THE CHOCOLATE BUTTERCREAM ICING
75 gm unsalted butter
175 gm dark chocolate broken into small pieces
300 gm icing sugar
1 tablespoon golden syrup
125 ml sour cream(combine 100 ml cream and 25 ml yogurt and mix)
1 teaspoon pure vanilla extract
decoration of your choice(optional)
Method
FOR THE CAKE
Preheat oven to 180 degrees C. Line and grease two 20 cm loose bottom tins(if you do not have loose bottom tins, use the regular tins but line their sides as well).
Sieve the flour, baking powder, baking soda and the cocoa powder together. Whisk to thoroughly combine these dry ingredients.
With the stand mixer on medium-high speed and using the paddle attachment, cream the butter and sugar until pale and fluffy.
Add the vanilla and the eggs one at a time beating well after each addition. Scrape the side of the bowl as and when required.
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Reduce the mixer speed to minimum and add the dry ingredients in three increments alternately with the sour cream in 2 increments thereby starting and ending with flour. Mix until just combined(do not overbeat).
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Divide the batter equally among the two tins and bake in the preheated oven for 25 to 30 mins until a cake tester comes out with a few crumbs stuck to it(this happens 1-2 mins before the stage where the cake tester comes out absolutely clean).
Keep the tins on a wire rack to cool for 10 mins. Remove the cake from the tins and place on the wire rack to cool completely.
Melt the chocolate and the butter together in a bowl set oven a pan of simmering water(use a spatula for mixing).
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Once completely melted, remove the bowl and set aside to cool slightly. Meanwhile, sieve the icing sugar into another bowl. Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and the vanilla extract. Once combined, add the icing sugar and mix thoroughly to make a smooth mixture.
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The icing should neither be so soft that it drips down from the cake nor it should be so thick that you have difficulty spreading it. If the icing is very soft, add some icing sugar a tablespoon at a time. If the icing is thick, add boiling water, a teaspoon at a time until you reach the required consistency.
Set the doomed side of one of the cakes down on a turn table(or any plate if you don't have one). Use one-third of the icing to spread on the cake. Sandwich with the other cake with the doomed side up. Press lightly. Spread another one-third of the icing on the top followed by the last one-third on the sides. Give the top of the cake a smooth or a swirly texture. Decorate it if you wish to. Enjoy drooling over and eating this Dark Chocolate Cake.
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| Traditional Dark Chocolate Cake |
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