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Recipe for a chocolate cake

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Chocolate cake

A good chocolate cake is a piece of heaven. Prepared correctly and with the best ingredients, the cake melts on your tongue. Of course, you can simply use cocoa powder for a chocolate cake, but this cake variation with real block chocolate is a true delight. It is best to use dark chocolate with the highest possible cocoa content.

Recipe for a chocolate cake

  • Of course, you can refine and expand a chocolate cake. For a fruity version, cherries and cranberries are perfect. Either fold them into the batter or place them on top of the batter before the cake is baked.
  • For a Christmas flair, you can excellently add a few pinches of gingerbread spice to the raw dough. This makes the chocolate cake a highlight on every Christmas table!
  • A small chocolate cake can also be conjured up with this recipe. Simply halve the cake after it has cooled, fill it with well-whipped cream, and decorate with fruits like raspberries, for example. There are no limits to the possibilities and variations here. Grated chocolate as a topping is also a treat and truly makes the chocolate cake an appetizing eye-catcher.
  • If you like it particularly crunchy, you can also fold coconut flakes or walnuts and almonds into the batter. Nuts and chocolate harmonize excellently with each other and make the cake truly versatile.

Good tips for a particularly seductive chocolate cake

  • The chocolate is, of course, best melted in a water bath. To do this, cut or break the chocolate into small pieces and place them in a water bath insert. Place this insert into a larger pot with plenty of water and let it melt slowly over medium heat.
  • Under no circumstances should water get into the chocolate, so do not let the water boil vigorously. If even a little water gets into the couverture, it will curdle. Likewise, the chocolate must not get too hot, otherwise it will turn gray or dull and lose all its shine.
  • Stir the chocolate regularly and gently while heating. Once the chocolate is viscous, the butter can be folded in.

Photo by Janine, meinhaushalt.at

Also read: Butter cake recipe

 

Ingredients

Preparation

  1. The butter is brought to room temperature first.

  2. In the meantime, chop the couverture into small pieces and gently melt it in a water bath.

  3. Once the chocolate is melted, let it cool for a few minutes and fold in the soft butter.

  4. Now preheat the oven to 190° Celsius (top and bottom heat) and grease a suitable cake tin, then sprinkle it with flaked almonds.

  5. Now separate the eggs.

  6. Set the egg whites aside and beat the egg yolks with the sugar and the vanilla sugar until light and frothy.

  7. Now fold in the mascarpone, the flour and the chocolate mixture.

  8. Beat the egg whites with a little salt until very stiff and gently fold them into the chocolate-mascarpone mixture.

  9. Carefully pour the batter into the cake tin and bake in the oven for about half an hour.

  10. After baking, let the cake cool in the tin, then carefully remove it from the tin and, depending on your taste, cover with powdered sugar or chocolate cream.

Tips & Notes

Chocolate is, of course, best melted in a water bath. For this, cut or break the chocolate into small pieces and place them in a water bath insert. Put this insert into a larger pot with plenty of water and let it melt slowly over medium heat. Under no circumstances should water get into the chocolate, so do not let the water boil vigorously. If even a little water gets into the couverture, it will seize. The chocolate must also not become too hot, otherwise it will turn gray or dull and lose all its shine. When warming, stir the chocolate regularly and gently. If the chocolate is thick, the butter can be folded in.

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