Chocolate Cake by Jamie
Baking and Desserts | European cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Instead of brandy or cognac, you can make a soak with strong tea and sugar, adding cognac or vodka. If you don't have fresh berries, use a banana or other fruits of your choice.
Ingredients
- Butter - 10.6 oz
- Sugar - 7.1 oz
- Wheat Flour - 7.1 oz
- Farm fresh eggs - 3 pieces
- Baking Powder - 1 teaspoon
- Cocoa Powder - 3 teaspoons
- Water - 3 tablespoons
- Chopped almonds - to taste
- Liquid dark chocolate - 3.5 oz
- Milk - 3 tablespoons
- 10% cream - 7 fl oz
- Powdered Sugar - 3.5 oz
- Vanilla Pod - to taste
- Cognac - to taste
- Fresh Berries - to taste
Step by Step guide
Step 1
For the sponge cake, beat 300 g of softened butter with sugar until the sugar is completely dissolved. Add flour, eggs, and baking powder. Mix thoroughly.
Step 2
Mix cocoa with water to avoid lumps. Pour into the batter. Stir with a whisk. Add almond flakes.
Step 3
Grease a 26–28 cm diameter cake pan with butter, line the bottom with parchment paper. For extra precaution, grease the paper as well. Dust the pan with 1 tablespoon of flour, evenly distributing it across the surface and removing excess.
Step 4
Bake the sponge cake at 356°F for 25–27 minutes.
Step 5
For the chocolate sauce, chop the chocolate into small pieces and cut the butter into cubes. Place the butter, chocolate, powdered sugar, and milk in a saucepan and set over a water bath on low heat. Melt.
Step 6
Remove the cake from the oven, release it from the pan, and cool on a rack. Carefully cut it in half.
Step 7
For the cream, whip the cream with sugar and seeds from the vanilla pod until stiff peaks form.
Step 8
Assemble the cake: lightly soak the bottom layer of the sponge with brandy or cognac, spread whipped cream and berries on top. Lightly soak the top layer of the sponge with brandy and cover the bottom layer. Generously drizzle with chocolate sauce and decorate with berries. Place in the refrigerator for a few hours.
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