A delicious dark chocolate cake with all the flavor and aroma that this ingredient provides is the baking proposal we bring you today to serve at tea time. This is a very simple cake, but the secret lies in using unsweetened cocoa and semi-sweet chocolate, as these two ingredients are...
Ingredients
unsweetened cocoa powder250g
sugar150g
butter250g
semi-sweet chocolate200g
eggs4
flour370g
instant coffee20g- butter1tbsp
Decoration
whipped cream (chantilly cream)
powdered sugar
Nutrition (per serving)
Calories
955.0kcal (47.75%)
Protein
10.8g (21.62%)
Carbs
104.0g (37.81%)
Sugars
56.3g (100%)
Healthy Fat
19.4g
Unhealthy Fat
34.0g
% Daily Value based on a 2000 calorie diet
How to make Dark Chocolate Cake
- Step 1
In a bowl, beat the butter with the sugar until you achieve a creamy mixture.
- Step 2
Separate the egg yolks from the whites.
- Step 3
Add the yolks one at a time to the butter and sugar mixture, beating well after each addition.
- Step 4
Melt the chocolate (cut into pieces) with the tablespoon of butter in a double boiler. Dissolve the instant coffee in one tablespoon of water.
- Step 5
Add the melted chocolate to the mixture first, followed by the dissolved coffee, beating well until you achieve a smooth and homogeneous cream.
- Step 6
Gradually add the flour and unsweetened cocoa powder, which should be mixed and sifted beforehand. Mix gently as you incorporate them.
- Step 7
Finally, beat the egg whites until stiff peaks form and gently fold them into the batter using soft, enveloping motions.
- Step 8
Pour the batter into a 22 cm (8.7-inch) round cake pan that has been buttered and floured. Bake in a preheated oven at 180°C (350°F) for 25 minutes or until a toothpick inserted in the center comes out clean.
- Step 9
Remove the cake from the oven and let it cool before unmolding.
Nutrition (per serving)
Nutrition (per serving)
Calories
955.0kcal (47.75%)
Protein
10.8g (21.62%)
Carbs
104.0g (37.81%)
Sugars
56.3g (100%)
Healthy Fat
19.4g
Unhealthy Fat
34.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is at room temperature for easier mixing with the sugar.
Sift the flour and cocoa powder to avoid lumps and ensure a smooth batter.
Fold the egg whites gently to maintain the airiness of the batter.
Use high-quality unsweetened cocoa and semi-sweet chocolate for the best flavor.
Let the cake cool completely before decorating or serving to avoid melting the whipped cream.
FAQS
Can I use sweetened cocoa powder instead of unsweetened?
It's best to use unsweetened cocoa powder as it provides a richer chocolate flavor. Sweetened cocoa may alter the taste and sweetness balance of the cake.
Can I substitute instant coffee with brewed coffee?
Yes, you can use brewed coffee, but ensure it's concentrated to maintain the depth of flavor.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I use a different size cake pan?
Yes, but adjust the baking time accordingly. A larger pan may require less time, while a smaller pan may need more.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia