Chocolate cake

My go-to Chocolate Cake recipe:

This is by far the best and easiest recipe I use for my chocolate cakes.

Ingredients:

• Dark Chocolate: 200 gr
• 4 eggs
• Unsalted butter: 125 gr
• Sugar: 250 gr
• All-purpose flour: 125 gr
• Baking powder: 2 tablespoons
• Vanilla extract: 1 teaspoon (optional)

chocolatecake-recipe-myminiland.jpg

Directions:

1. Preheat the oven to 350 degrees F (180 degrees C);
2. Place the chocolate and 2 tablespoon water in a pan and let it melt over moderated heat (or place the chocolate and water in microwave and let it melt!);
3. Remove the chocolate from heat or oven;
4. Add butter;
5. Combine flour and baking powder in a bowl;
6. Add flour to your chocolate butter mixture;
7. Separate egg whites from egg yolks;
8. Beat egg yolks with sugar until smooth (if needs add 2 teaspoons of water); and add in your chocolate mixture;
9. In a large, clean and grease-free bowl, beat the egg whites until foamy;
10. Use a whisk or spatula to fold the egg whites into the chocolate mixture;
11. Carefully pour batter into a greased tin, and tap the tin gently to release air bubbles;
12. Bake the cake for about 35 minutes;
13. Check the cake after 25 minutes: if the cake appears to rise unevenly, rotate after 30 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack; Cool completely, and then remove the base. Do not attempt to remove the cake before it’s completely cooled as this cake is very fragile;
14. Prepare your cream, using the recipe below, and cover your cake with cream and fruits if desired;
14. Bon appétit!

Mascarpone whipped cream (crème Chantilly):

Ingredients:

• Mascarpone cheese: 170 gr (6 ounce)
• Powdered sugar: 35 gr
• Whipping cream: 230 gr (8 ounce)
• Vanilla extract: 1 teaspoon (optional)

Directions:

1. Place the bowl and beaters in the freezer for at least 30 minutes before you start;
2. Whip the cold cream and sugar in the cold bowl until fairly thick;
3. Stop the mixer and add the cold mascarpone;
4. Continue whipping until thick and peaks form;
5. Your crème Chantilly is ready; you can simply serve it with strawberries, crepe, and ice cream or use it to turn your chocolate cake to a yummy birthday cake!
6. Bon appétit!

Let me know if you tried this recipe and enjoyed it! 😉

XO

Mina

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s