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Chocolate Cake

Too few ratings

Niloufar Doroud

Community Member

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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