PERFECT CHOCOLATE CAKE PERFECT CHOCOLATE CAKE
Prep 40 minutes
Total 2 hours 15 minutes
Serves large slices
US | Metric
Ingredients
For the cake:
  • 227 g unsalted butter
  • 227 g black coffee
  • 57 g cocoa powder
  • 113 g dark chocolate
  • 303 g brown sugar
  • 10 g vanilla extract (or vanilla paste)
  • 1 tsp coconut extract
  • ½ tsp fine salt
  • 4 large eggs
  • 2 large egg yolks
  • 175 g plain flour
  • 1 tbsp bicarbonate soda
For the chocolate icing:
  • 132 g dark chocolate
  • 260 g cream cheese
  • 28 g icing sugar

PERFECT CHOCOLATE CAKE

Notes:


-       We always use couverture dark chocolate for our cake with 55-70% cacao solids. 

-       You can do this recipe by hand or in a standing mixer.

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To prepare:


Preheat your oven to 180 degrees. Line three 6-inch pans with grease (melted butter or oil spray) and parchment paper. Also, leave out your cream cheese at room temperature for the chocolate icing.

*Note: If you only have one pan, you can line one and prepare again after the first cake has baked and cooled.


For the cake:


Start by placing the butter into a medium sized saucepan and heat over a low-medium heat. Be sure to stir the mix occasionally until the butter is completed melted. At the same time, brew some hot coffee by placing the grounded coffee beans into a cafetiere followed by hot water. Leave for about 3 minutes and measure out your needed quantity. When both are ready, pour into a large mixing bowl.


Measure your dark chocolate and melt over a low heat. When ready, mix the melted chocolate and cocoa powder into your main mixing bowl with butter and coffee. Once combined, mix in the brown sugar, vanilla and coconut extract. Next, add and mix in the eggs and egg yolks. Lastly, sift in the plain flour, baking soda and salt. Whisk all ingredients until thoroughly combined and there are no lumps. The mixture should look runny but smooth.


Take your mix and pour into another bowl to measure the total weight. Divide this number by 3 and weigh out individual tin portions – this will ensure that all layers will be equal in weight. Now, place your cake tins on a flat tray into the oven and leave to bake for roughly 25-30 minutes. When checking to see if your cake is baked, use a toothpick or a thin skewer and poke the center of the cake – it should come out clean with a few crumbs.

*If you plan on doing more or less layers, divide by the proposed number of layers before pouring into the tins for baking. If you do not have enough tins, you can leave the batter out at room temperature until the first round of baking is complete.


Leave cakes to cool after baking. If you need to use the tin again for baking, allow the cake to cool for at least 15-20 minutes. Then, run a butter knife around the edges to help loosen the cake. Take a wire rack and place on top of the cake tin and flip to invert. Allow the cake to slowly loosen and fall onto the wire rack, and then flip again to ensure they are cooling the right side up.



For the chocolate icing:


Place the cream cheese (at room temperature) in the mixing bowl of a standing mixer with the paddle attachment. Start beating at medium speed.


Measure the dark chocolate into a heatproof bowl or saucepan and heat till melted. Set aside to cool slightly. When cooled, pour chocolate into the mixing bowl and continue to beat at medium speed. When combined, sift in icing sugar and continue mixing until well incorporated.


Measure the total amount of icing and divide by your proposed number of layers to ensure the cake looks well-proportioned during assembly. If there is extra icing, you can leave this for your top layer.


For cake assembly:

 

When the cakes bake, they have a small dome-like top. You want to level each cake individually with a serrated knife and keep the off cuts for snacking (ah, a perk of baking).


When ready, place the first layer on your serving plate or cake board. Top with one portion of your icing and using an offset spatula, begin spreading the icing from the middle in the same circular direction. You want to spread it evenly until you almost reach the edge (about 0.5 cm from the edge). Next, add your second cake layer on top and push slightly so that the icing spreads to the edge. Repeat the previous steps with your second portion of icing. Continue this until all layers are assembled nicely.



The cake is best eaten at room temperature so if you have prepare this cake in advance, you can leave it in the fridge and remove it about 45 minutes before serving. If there are any leftovers, you want to place the cake or cake slice in an airtight container and leave in the fridge. They will keep well for up to 3 days.


PERFECT CHOCOLATE CAKE PERFECT CHOCOLATE CAKE

PERFECT CHOCOLATE CAKE

Notes:


-       We always use couverture dark chocolate for our cake with 55-70% cacao solids. 

-       You can do this recipe by hand or in a standing mixer.

favorite
print
like
Prep 40 minutes
Total 2 hours 15 minutes
Serves large slices
US | Metric
Ingredients
For the cake:
  • 227 g unsalted butter
  • 227 g black coffee
  • 57 g cocoa powder
  • 113 g dark chocolate
  • 303 g brown sugar
  • 10 g vanilla extract (or vanilla paste)
  • 1 tsp coconut extract
  • ½ tsp fine salt
  • 4 large eggs
  • 2 large egg yolks
  • 175 g plain flour
  • 1 tbsp bicarbonate soda
For the chocolate icing:
  • 132 g dark chocolate
  • 260 g cream cheese
  • 28 g icing sugar


To prepare:


Preheat your oven to 180 degrees. Line three 6-inch pans with grease (melted butter or oil spray) and parchment paper. Also, leave out your cream cheese at room temperature for the chocolate icing.

*Note: If you only have one pan, you can line one and prepare again after the first cake has baked and cooled.


For the cake:


Start by placing the butter into a medium sized saucepan and heat over a low-medium heat. Be sure to stir the mix occasionally until the butter is completed melted. At the same time, brew some hot coffee by placing the grounded coffee beans into a cafetiere followed by hot water. Leave for about 3 minutes and measure out your needed quantity. When both are ready, pour into a large mixing bowl.


Measure your dark chocolate and melt over a low heat. When ready, mix the melted chocolate and cocoa powder into your main mixing bowl with butter and coffee. Once combined, mix in the brown sugar, vanilla and coconut extract. Next, add and mix in the eggs and egg yolks. Lastly, sift in the plain flour, baking soda and salt. Whisk all ingredients until thoroughly combined and there are no lumps. The mixture should look runny but smooth.


Take your mix and pour into another bowl to measure the total weight. Divide this number by 3 and weigh out individual tin portions – this will ensure that all layers will be equal in weight. Now, place your cake tins on a flat tray into the oven and leave to bake for roughly 25-30 minutes. When checking to see if your cake is baked, use a toothpick or a thin skewer and poke the center of the cake – it should come out clean with a few crumbs.

*If you plan on doing more or less layers, divide by the proposed number of layers before pouring into the tins for baking. If you do not have enough tins, you can leave the batter out at room temperature until the first round of baking is complete.


Leave cakes to cool after baking. If you need to use the tin again for baking, allow the cake to cool for at least 15-20 minutes. Then, run a butter knife around the edges to help loosen the cake. Take a wire rack and place on top of the cake tin and flip to invert. Allow the cake to slowly loosen and fall onto the wire rack, and then flip again to ensure they are cooling the right side up.



For the chocolate icing:


Place the cream cheese (at room temperature) in the mixing bowl of a standing mixer with the paddle attachment. Start beating at medium speed.


Measure the dark chocolate into a heatproof bowl or saucepan and heat till melted. Set aside to cool slightly. When cooled, pour chocolate into the mixing bowl and continue to beat at medium speed. When combined, sift in icing sugar and continue mixing until well incorporated.


Measure the total amount of icing and divide by your proposed number of layers to ensure the cake looks well-proportioned during assembly. If there is extra icing, you can leave this for your top layer.


For cake assembly:

 

When the cakes bake, they have a small dome-like top. You want to level each cake individually with a serrated knife and keep the off cuts for snacking (ah, a perk of baking).


When ready, place the first layer on your serving plate or cake board. Top with one portion of your icing and using an offset spatula, begin spreading the icing from the middle in the same circular direction. You want to spread it evenly until you almost reach the edge (about 0.5 cm from the edge). Next, add your second cake layer on top and push slightly so that the icing spreads to the edge. Repeat the previous steps with your second portion of icing. Continue this until all layers are assembled nicely.



The cake is best eaten at room temperature so if you have prepare this cake in advance, you can leave it in the fridge and remove it about 45 minutes before serving. If there are any leftovers, you want to place the cake or cake slice in an airtight container and leave in the fridge. They will keep well for up to 3 days.