Chocochocolate Cake
Ladies and Gentlemen, dies ist DER ultimative Schokoladenkuchen und nicht nur etwas für echte Herren! Es ist die Art von Kuchen, die zu besonderen Anlässen gebacken wird und von denen nur selten etwas übrig bleibt (sollte dies der Fall sein, ist es die Art von Kuchen, die einen wieder und wieder vom Schreibtisch in die Küche lockt, um einen alleraller letzten kleinen Bissen zu essen). Der herbe, samtige Kuchen, der nach Schokolade „pur“ schmeckt, glänzt durch eine Schokoladenglasur, die ihm genau die richtige Süsse gibt und ihn schön feucht macht. Sie bleibt bei Raumtemperatur zähflüssig und glänzend und schmeckt auch köstlich zu Eis oder Früchten.
chocochocolate cake
for the cake base
200g flour
200g brown sugar
100g cocoa powder
5g baking powder
5g baking soda
5g salt
a pinch of nutmeg
2 eggs
150ml sunflower oil
250ml strong coffee
for the glaze
200ml cream
50g butter
2g salt
30g cocoa
150g milk chocolate
Mix 200ml of the still hot, freshly brewed coffee with the cocoa. Put aside the rest of the 50ml of coffee.
Mix eggs and oil with an electric hand mixer until you get a mayonnaise like emulsion. Mix flour, sugar, baking powder, sodium, salt and nutmeg in a mixing bowl. Add the coffee-cocoa mixture and the egg-oil mixture and stir delicately with a spoon.
Bake in a lightly buttered baking pan at 180°C for 40 to 50 minutes.
Chop the milk chocolate for the icing. Bring cream and cocoa powder to boil and take off the stove. Add chopped chocolate and stir until everything is dissolved. Add butter and salt and stir again. The icing gets a bit harder when cold but can be re-heated if necessary, e.g. if it was kept in the fridge. Turn the cake out of the pan, and sprinkle with the remaining coffee. Spread the chocolate icing on the cake with the back of a big spoon
Mix eggs and oil with an electric hand mixer until you get a mayonnaise like emulsion. Mix flour, sugar, baking powder, sodium, salt and nutmeg in a mixing bowl. Add the coffee-cocoa mixture and the egg-oil mixture and stir delicately with a spoon.
Bake in a lightly buttered baking pan at 180°C for 40 to 50 minutes.
Chop the milk chocolate for the icing. Bring cream and cocoa powder to boil and take off the stove. Add chopped chocolate and stir until everything is dissolved. Add butter and salt and stir again. The icing gets a bit harder when cold but can be re-heated if necessary, e.g. if it was kept in the fridge. Turn the cake out of the pan, and sprinkle with the remaining coffee. Spread the chocolate icing on the cake with the back of a big spoon
