Dark Chocolate Cake
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
11
🍽️ Servings
12
Description
Dark Chocolate Cake
Ingredients
- Wheat Flour - 9.9 oz
- Bitter - 21.2 oz
- Farm fresh eggs - 5 pieces
- Baking Powder - 3 teaspoons
- Salt - ½ teaspoon
- Guinness Beer - 9 fl oz
- Activated Baking Soda - ½ teaspoon
- Freshly brewed green tea - 8 fl oz
- Sugar - 15.9 oz
- 10% cream - 17 fl oz
- Butter - 10.6 oz
Step by Step guide
Step 1
Preheat the oven to 356°F. Heat a saucepan or pot with water on the stove. In a deep bowl over a water bath, melt 150 grams of chocolate until smooth. Remove the chocolate from the bath to let it cool slightly, but not harden.
Step 2
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Step 3
In another bowl, use a mixer to beat the butter and 450 grams of sugar for a couple of minutes. Separate the eggs into whites and yolks. Add the yolks to the butter-sugar mixture and beat until smooth. Add the melted chocolate, beer, and coffee, and mix well.
Step 4
Add the flour mixture to this mixture in two batches, thoroughly mixing each portion.
Step 5
Whip the egg whites with 2 tablespoons of sugar until they are firm but not dry. Fold the egg whites into the batter in three portions. Mix until smooth.
Step 6
Pour a third of the batter into a baking pan lined with parchment paper (or distribute evenly among 3 pans) and bake for 30 minutes until done. Let the cake cool for about 15–20 minutes before removing it from the pan to avoid damage. Remove the cake from the parchment and let it cool completely on a wire rack. Repeat this process with the remaining batter two more times.
Step 7
Meanwhile, make the cream: break the chocolate (450 g) into pieces and melt it in a deep bowl over a water bath until smooth. You can add a bit of liqueur, such as orange or mint, to enhance the flavor of the cream. Pour the warmed (but not boiling) cream over the chocolate, remove from the bath, and mix well into a smooth paste. Chill the finished cream in the refrigerator for a couple of hours or to speed up the process, in the freezer for 30 minutes, until the cream is thick, dense, and matte.
Step 8
Assembling the cake: if necessary, level the tops and sides of the cooled layers with a knife to make them flat and even. Place the first layer on a plate or rotating stand, spread a not-too-thick layer of cream (4–5 tablespoons heaped) on top, then place the remaining layers on top, also separating them with cream. It is important that the layers are not warm, otherwise, the cream will start to melt. Spread the remaining cream over the top and sides of the cake using a silicone spatula or a special pastry spatula. Place the finished cake in the refrigerator until serving.
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