Chocolate cake

Great chocolate cake which is …..pure sin” !!

Ingredients :

for the cake:

  • 2 cups sugar
  • 1 3/4 cup flour
  • 3/4 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 vanilla
  • 2 eggs
  • 1 cup of milk
  • ½ cup of oil
  • 1 cup of boiling water

 for the filling and coating:

  • 454 gr dark chocolate
  • 240 gr heavy cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1 tbsp coffee (made)
  •  sprinkles and chocolate drops for the decoration (or whatever you prefer)

Preparation :

Bake the cake the previous day so that you can cut layers the next day when cake is cold.

  1. Preheat over at 170C.
  2. Butter and flour the cake pan.
  3. In your mixer bowl put sugar, flour, cocoa, baking powder, soda, salt, vanilla and mix.
  4. Add eggs, milk, oil and mix well at medium speed for about 2 minutes.
  5. Then add the boiling water and mix again. Batter will be runny but this is the way it should be, don’t worry.
  6. Pure batter in the pan and bake for about 50-70 minutes.
  7. Take cake out of the oven and let it cool a bit.
  8. Un-mold and let it cool completely.

Prepare the filling (next day):

  1. Finely chop up the dark chocolate.
  2. Keep the size the same so they melt easily. Toss the chocolate bits into a small heat-safe bowl.
  3. Add the heavy cream to a small sauce pan. Heat the cream until little bubbles start to form around the edge of the pot. 
  4. Then pour the hot cream over top of the chopped chocolate.
  5. Let it sit for 1-2 minutes so that cream softens up the chocolate.
  6. Then gently stir and combine the two ingredients together.
  7. Add in the coffee, the vanilla and the spices.
  8. Stir again gently and let it sit at room temperature for at least one hour so that it firms and can better coat the cake.

Put cake together:

  1. While chocolate is in the fridge, take cake and with a big knife or a cotton thread, cut cake in three layers.
  2. Place one layer on a round plate.
  3. Spread less than 1/3 of the chocolate on the layer.
  4. On top, place next layer pressing gently.
  5. Spread same quantity of chocolate.
  6. Put on top the last layer.
  7. Place cake in the fridge for about 10 minutes so that chocolate firms and its easier to coat.
  8. Take cake out of the fridge and coat with rest of the chocolate.
  9. Decorate with sprinkles, chocolate drops, chopped biscuits or whatever you like.

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