Chocolate, chocolate and chocolate again. I love it ! This is a cake for chocoholics.
I baked it as a desert for our summerparty.
The cake is baked with a cup of coffee, perfect for a desertcake.
A thin slice of this cake is just enough to be happy.
The Austrian Sacher Torte inspired me to this recipe. I filled my cake with jam of berries.
For the cake I chose a 26 cm cake tin. I made 2 layers.
Chocolate Cake ( for 1 layer!)
220 g flour
80 g unsweetened cocao powder
1 3/4 teaspoon baking powder
3/4 teaspoon baking soda (Natrium)
3/4 teaspoon salt
135 ml grapeseed oil
150 g granulated sugar
165 g brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
240 ml sour cream
180 ml hot strong brewed coffee
This recipe is from Tessa Huff.
Chocolate Glaze
100 g butter
100 g chocolate coating (70 %)
100 g icing sugar
3 tablespoons milk
Berry jam and for decoration lots of fresh berries.
Preheat the oven to 180°C. Prepare the coffee.
Sift together flour, cocoa powder, bakig powder, baking soda, ad salt.
Beat oil and sugar for 2 minutes. Add the eggs, vanilla and almond extract.
Add flour mixture step by step alternative with the sour cream.
With the mixer on low, stream in the coffee and mix until combined.
Bake the cakes for 24-30 minutes. They are ready when a toothpick
inserted into the center comes out clean.
For the chocolate glaze put all ingredients in a pot, mix them well and let them melt.
Before you decorate the cake with the chocolate, let the glaze cool down, it shouldn’t be too liquidly.
Trim the tops of the cakes. Spread on one caketop the berry jam and put the other cake
on top.
Decorate the cake with the prepared chocolate glaze and later with berries.
Be lavish with the decoration on top and make an eye catcher of your cake.
