Here comes another chocolate cake! It was a lot more work than the previous one I uploaded, but definitely worth it. What’s important here is to start with the topping, as it needs to set for quite a few hours before it’s ready to use. I let it set for 3 hours, though the original recipe I read called for 5 whole hours.
So that you don’t forget to make the topping before the cake, I’ll even explain the process of making the topping first in thise blog entry!
Chocolate caramel frosting
110 g cocoa powder
1.5 tsp vanilla extract
240 g sugar
1.5 dl cream
35 g unsalted butter
200 g high quality dark chocolate (>70%)
Bring 2.5 dl of water to the boiling point and mix the cocoa powder and vanilla extract well into the water. Set to the side for 30 minutes to cool down.
After the first 20 minutes of the cooling time you can add the sugar to a pan with 1/2 dl of water and heat it up while stirring until all the sugar is dissolved.
Then let it reach it’s boiling point and boil until it turns brown.
I took it off the pan at a quite early state as I was afraid to get a too strong caramel taste. I think you can easily bring the caramel a bit further than I did, though.
Leave to cool for a bit before you add the cream slowly while constantly stirring (or the caramel clumps up!)
Add the butter and stir it into the caramel.
Now add the chocolate and let it melt into the caramel mixture.
At last add the cocoa mixture you made at the beginning and mix it all well together.
Leave it at room temperature for at least 3 hours. Cover it up with some plastic after the first hour.
And now for the cake!
30 g dark chocolate
65 g cocoa powder
2 large whole eggs and two large egg yolks
50 ml cream
juice of 1/2-1 lemon
1 tsp vanilla extract
215 g butter
215 g flour
2 tbsp corn starch
325 g sugar
1 tsp baking soda (“Natron” for those Norwegians and Germans out there!)
1/2 tsp salt
Preheat the oven to 175°C.
Add cocoa powder and chocolate to 2.25 dl of boiling water and leave in a cool place for at least 30 minutes. It doesn’t have to be ice cold, but room temperature would be good.
Mix together the two egg plums, cream, vanilla extract and lemon juice in a seperate bowl. I added the juice of half a lemon, but I think this can easily be increased to a whole lemon.
Add butter, flour, corn starch, sugar, baking soda and salt in a seperate bowl and mix this well together in a mixer. Mix until it’s an even mixture and clumps up onto the blade. Then add the eggs one by one and mix on full speed until fluffy.
At last add the cocoa mixture and mix well.
Butter and flour a 20-22 cm baking tin and add the batter to it. Bake for 35-45 minutes or until a cake pin comes out clean on the lowest rail of your oven.
Now leave to cool for at least an hour!
After it’s cooled down, cut it in half at the center. You can also do another layer if you want to. ow add cream to your liking on the inside layer(s), but make sure to save enough to cover the cake on the outside as well.
Use a spatula to place the frosting onto the cake and even it out. I was in a hurry to serve, so I didn’t do this too accurately. I also didn’t let the cream stand for long enough. Another 30 minuts and I think it would’ve been easier to handle. If you wait even longer you can add it to a pipe bag and make nice patterns!
Now enjoy a piece ASAP because it’s fabulous when it’s still fresh and luke warm! I’d suggest enjoying the first piece with some vanilla ice cream.
This picture is however taken the next day when the cake was cooled down and also very good!
Hope you enjoyed!