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Chocolate Cake

Too few ratings

Niloufar Doroud

Community Member

“I usually avoid frosting or glazing in cakes. The reason?! I’m not sure but could be avoiding the extra calories, laziness or whatever... Although there are times that I deeply crave for a rich chocolate glaze or tangy fruit spread! This cake was born at one of those moments...”

Difficulty

Medium 👍
45
min.
Preparation
35
min.
Baking
60
min.
Resting

Ingredients

Servings:-8+
125 g sugar
50 g brown sugar
25 g salted caramel
25 ml coffee
25 g unsweetened cocoa powder
75 g oil
25 g butter
egg yolks
½ tsp vanilla extract
¼ tsp pink peppercorns
250 g flour
1¼ tsp baking powder
¾ tsp baking soda
50 ml red wine
egg whites
½ tsp salt
75 g yogurt
125 g sour cherry jam
25 g butter
50 g salted caramel
50 g bittersweet chocolate
2 tsp unsweetened cocoa powder

Utensils

  • springform pan (9 in.)
  • 2 bowls
  • stand mixer with whisk
  • sieve
  • rubber spatula
  • wire rack
  • immersion blender
  • heatproof bowl (small)
  • pot (small)
  • cake platter
  • Step 1/7

    • 125 g sugar
    • 50 g brown sugar
    • 25 g salted caramel
    • 25 ml coffee
    • 25 g unsweetened cocoa powder
    • 75 g oil
    • 25 g butter
    • egg yolks
    • ½ tsp vanilla extract
    • ¼ tsp pink peppercorns
    • springform pan (9 in.)
    • bowl
    • stand mixer with whisk

    Heat the oven to 190 C and prepare a 20-23cm springform pan. Add both sugars, caramel, coffee, cocoa powder, oil and butter to a bowl, mix well. Add in the yolks, vanilla extract and peppercorn. Whisk until creamy.

  • Step 2/7

    • 250 g flour
    • 1¼ tsp baking powder
    • ¾ tsp baking soda
    • 50 ml red wine
    • sieve

    Sift half of the flour over the mixture and whisk to incorporate. Add the wine, whisk slowly for a few times, then sift the rest of flour and both baking agents. Mix until just combined.

  • Step 3/7

    • egg whites
    • ½ tsp salt
    • bowl
    • rubber spatula
    • wire rack

    Whisk the egg whites and salt in a bowl until stiff peaks form. In batches, fold the egg whites with the cake mixture. Scrape the batter to the pan and bake for 20-25 min. Reduce the oven temperature to 160 C and bake for another 5-10 min. until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a rack.

  • Step 4/7

    With an immersion blender, finely mix the yogurt and jam to a semi-thick puree; set aside. The yogurt must be very thick itself. If not, use the same amount of sour cream or cream cheese instead.
    • 75 g yogurt
    • 125 g sour cherry jam
    • immersion blender

    With an immersion blender, finely mix the yogurt and jam to a semi-thick puree; set aside. The yogurt must be very thick itself. If not, use the same amount of sour cream or cream cheese instead.

  • Step 5/7

    Add the butter and caramel to a small bowl set over a pot of simmering water. Remove from the heat as they start melting. Chop the chocolate, reserve a tbsp for decoration, add the rest along with the cocoa powder to the bowl. Stir until smooth.
    • 25 g butter
    • 50 g salted caramel
    • 50 g bittersweet chocolate
    • 2 tsp unsweetened cocoa powder
    • heatproof bowl (small)
    • pot (small)

    Add the butter and caramel to a small bowl set over a pot of simmering water. Remove from the heat as they start melting. Chop the chocolate, reserve a tbsp for decoration, add the rest along with the cocoa powder to the bowl. Stir until smooth.

  • Step 6/7

    Halve the cooled cake horizontally. Keep a tbsp of each chocolate glaze and jam spread for decoration. Spread remaining of chocolate glaze over the bottom, followed by a layer of remaining jam mixture. Top with the upper layer of cake.

    Halve the cooled cake horizontally. Keep a tbsp of each chocolate glaze and jam spread for decoration. Spread remaining of chocolate glaze over the bottom, followed by a layer of remaining jam mixture. Top with the upper layer of cake.

  • Step 7/7

    Transfer the cake to a cake platter. Garnish with reserved chocolate glaze, jam spread and chopped chocolate. Enjoy!
    • cake platter

    Transfer the cake to a cake platter. Garnish with reserved chocolate glaze, jam spread and chopped chocolate. Enjoy!

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