Chocolate Expresso Cake
Whats a cake blog with out the moistest chocolate cake recipe that i have EVER found! This cake will keep for up to 4 days in the refrigerator.
Delicious with double cream and a good quality ice-cream or make a nice hot chocolate sauce to pour over before serving for that knockout effect!
Enjoy!!
Ingredients – Cake
- 3 EGGS (SEPARATED)
- 125GM OF CHOPPED DARK CHOCOLATE
- 1 CUP OF STRONG ESPRESSO COFFEE
- 30GM OF GOOD QUALITY COCOA POWDER
- 20ML OF GRAND MARNIER OR COINTREAU
- 200GM OF UNSALTED BUTTER
- 330GM OF CASTOR SUGAR
- 375GM OF PLAIN FLOUR
- 1.5 TEASPOONS OF BICARBONATE OF SODA
- 1/2 CUP OF LIGHT SOUR CREAM
Method – Cake
- PREHEAT OVEN TO 180C AND BUTTER AND LINE A 26CM SPRING-FORM CAKE TIN
- COMBINE CHOCOLATE, COFFEE , GRAND MARNIER AND COCOA IN A HEATPROOF BOWL OVER SIMMERING WATER, STIRRING OCCASIONALLY UNTIL ALL THE CHOCOLATE MELTS AND MIXTURE IS COMPLETELY SMOOTH.COOL A LITTLE
- CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, ADD EGG YOLKS ONE AT A TIME, BEATING WELL BETWEEN ADDITIONS AND THEN STIR IN THE COOLED CHOCOLATE MIXTURE AND BEAT WELL.
- FOLD IN COMBINED FLOUR AND BICARBONATE OF SODA ALTERNATELY WITH SOUR CREAM.DO THIS IN 2 BATCHES
- BEAT EGG WHITES UNTIL FIRM PEAKS FORM AND GENTLY FOLD INTO CAKE MIXTURE.
- POUR MIXTURE INTO BUTTERED AND LINED CAKE TIN AND BAKE AT 180C FOR APPROXIMATELY 40- 50 MINUTES.TEST WITH A SKEWER AND ALLOW TO COOL SLIGHTLY FOR 10 MINUTES IN TIN BEFORE TURNING OUT.TURN OUT AND ALLOW TO COOL TO ROOM TEMPERATURE
Ingredients – Chocolate Ganache Icing
- 120 GM OF CHOPPED DARK CHOCOLATE
- 1 TABLESPOON OF STRONG ESPRESSO COFFEE
- 160ML OF THICKENED CREAM
Method – Chocolate Ganache Icing
- COMBINE ALL OF THE GANACHE INGREDIENTS INTO A HEATPROOF BOWL OVER SIMMERING WATER, STIRRING UNTIL THE CHOCOLATE MIXTURE IS MELTED AND THE MIXTURE IS SMOOTH.
- TRANSFER THIS MIXTURE TO A COOL BOWL AND WHISK UNTIL IT IS OF A SPREADABLE CONSISTENCY.
- ALLOW THIS TO COOL SLIGHTLY BEFORE SPREADING OR POURING OVER CAKE.