Servings: 10 slices
Calories: 400kcal
Cost: $20
Equipment
- Large bowl
- Whisk
- Spatula
- Two 20 cm round cake pans
- Sifter
Ingredients
- 250 g wheat flour
- 75 g unsweetened cocoa powder
- 400 g sugar
- 2 tsp baking powder
- 1 tsp sodium bicarbonate
- 0.5 tsp salt
- 3 eggs
- 240 ml milk
- 120 ml vegetable oil
- 1 tbsp vanilla extract
- 240 ml hot coffee or water
- 200 g semi-sweet chocolate, chopped
- 120 ml heavy cream
- 1 tbsp butter
- 240 ml heavy cream (for coverage)
- 200 g semi-sweet chocolate, melted
- 2 tbsp powdered sugar (for coverage)
- 240 ml whipped cream (for chantilly)
- 2 tbsp cocoa powder (for chantilly)
- 3 tbsp powdered sugar (for chantilly)
- 1 tsp vanilla extract (for chantilly)
Instructions
- Preheat the oven to 180°C (350°F) and grease and flour two 20 cm round pans.
- Sift together flour, cocoa, sugar, baking powder, bicarbonate, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla; beat at medium speed until combined.
- Slowly pour in hot coffee or water while beating on low speed and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- For the filling, heat heavy cream until steaming, then pour it over chopped chocolate and let sit for 2 minutes.
- Stir in butter until smooth, then refrigerate for 15-20 minutes to thicken.
- For the chocolate cream coverage, whip heavy cream with powdered sugar until soft peaks form, then drizzle in melted chocolate and mix.
- For the chocolate chantilly, whip cream with cocoa powder, powdered sugar, and vanilla extract until fluffy.
- Assemble the cake by spreading chocolate filling between layers, covering the cake with chocolate cream, and finishing with chocolate chantilly on top.
Notes
For a twist, sprinkle sea salt on top of the chocolate coverage for a salty-sweet kick. Store the cake tightly wrapped in plastic or in an airtight container in the fridge for up to 5 days or freeze layers separately. Variations like gluten-free or vegan options can be made by substituting specific ingredients. Always allow cakes to cool completely before frosting to prevent it from melting. Enjoy your baking experience!
Nutrition
Calories: 400kcal | Carbohydrates: 53g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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