Simple chocolate cake

Simple chocolate cake

Come on, you’ll have a slice of chocolate cake at the start of the week! A cup of coffee, a nice piece of very soft and chocolatey cake… Is there anything more comforting?
This cake is very easy to make, so it can be prepared for any occasion. I also find it very pretty, which makes it perfect for a birthday or any other event.

I had this metal brioche mold in my closet for a long time. But it never serves. I wanted to give him one last chance, and I really like the result. Sometimes you don’t have to have the latest fashion mold to have a nice look.
And besides, it’s delicious!
For a very chocolatey cake, I used both dark chocolate and bitter cocoa. And for a very soft result, I added fermented milk, in the “homemade” version, that is to say a mixture of milk and lemon juice. The latter thickens the milk, and as for yoghurt in a cake, it allows you to obtain very soft pasta, as we like them.

The rest is child’s play…

Simple Chocolate Cake:

135ml milk
15ml lemon juice
150g butter
130g dark chocolate
50 ml strong coffee
2 eggs
125g sugar
160g flour
1 tsp baking powder
20g bitter cocoa

Mix milk and lemon juice.
Let stand while preparing the other ingredients.

Preheat the oven to 170°C.

Break the chocolate into pieces and melt it with the butter in the microwave. Proceed in 20 or 30 second increments. Mix each time.
Add the hot coffee, and stir.
Add eggs and sugar. To mix together.
Add the milk/lemon mixture which should have thickened. To mix together.

Mix flour, baking powder and cocoa.
Sieve through a strainer on the dough to avoid lumps.
Mix without insisting too much.

Pour the batter into a greased pan.
Bake for approximately 45 minutes. A wooden spade stuck in it should come out dry.

Let cool, then turn out onto a wire rack.

Chocolate covered chocolate cake

Icing:

50g dark chocolate
10g butter
10g of honey
3 to 4 tbsp hot water
Hazelnut

Melt the chocolate, butter and honey in the microwave.
Add the hot water, one tablespoon at a time, mixing well each time. Stop when the consistency seems smooth enough.

Pour over cold cake.

Add a few roasted hazelnuts for 10 minutes at 170°C.

Simple chocolate cake

To finish: so I used a mold bought for a few euros. The difficulty with this kind of mold is always the release. Except, when you use a bomb specially designed for that. Unlike butter, which does not always work, the result is always impeccable.

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