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Dark Chocolate Cake
Course:
Dessert
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
15
minutes
minutes
Resting Time:
2
hours
hours
Total Time:
3
hours
hours
30
minutes
minutes
Servings:
18
servings
Calories:
564
kcal
Author:
Neha Mathur
This Dark Chocolate Cake is perfect for any occasion and turns out good every time. I've covered it with with Blueberry Bavarian Cream and Chocolate Ganache
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Ingredients
For the Chocolate cake
180
gms
Dark Chocolate
cut into small pieces
200
gms
Unsalted Butter
1
tablespoon
Instant coffee powder
125
ml
Water
1 and ¼
cup
All purpose flour
¼
cup
Corn flour
1
teaspoon
Baking powder
½
teaspoon
Baking soda
¾
cup
Granulated sugar
½
cup
Brown sugar
⅓
cup
Cocoa powder
3
Eggs
75
ml
Milk
2
teaspoon
Lemon juice
For the soaking syrup
¼
cup
water
2
teaspoon
Sugar
2
tablespoon
Rum
or 1 teaspoon vanilla extract
For the Blueberry Bavarian cream
400
gms
Blueberry preserve
¼
cup
Water
25
gms
Gelatin
3
cups
Whipping cream
For the chocolate Ganache
1
cup
Whipping cream
1
cup
Dark chocolate
chopped
Instructions
For the cake
Pre heat the oven to 160 degrees C
Grease and line, two 8 inch pans
Add lemon juice in milk and keep aside
Mix instant coffee in water
Melt butter and chocolate in a pan
Add coffee and water to the pan
Remove from heat, once the butter and chocolate has melted
Keep aside and cool
Whisk together all purpose flour, corn flour, baking powder and baking soda
Add granulated sugar, brown sugar and cocoa powder
Whisk egg and milk
Add chocolate mixture and whisk
Add the dry ingredients and fold with a spatula
Pour the batter equally in both the pan
Bake for 30-35 minutes, till a tooth pick comes out clean
Remove from the oven and cool in the pan for 5 minutes
Remove from the pan and cool on a cooling rack
For the soaking syrup
Mix all the ingredients in a bowl
Keep aside
For the Blueberry Bavarian cream
Add ¼ cup of water in the Blueberry preserve and heat it till the preserve is dissolved
Strain it and keep aside to cool
Chill the cream and whip it till stiff peaks form
Dissolve the gelatin in water
Add the gelatin in the blueberry preserve
Mix nicely
Let the mixture come to room temperature
Add the mixture in the whipped cream and fold with a spatula
For the Ganache
Heat the whipping cream till it starts to boil
Pour it over the dark chocolate
Whisk till chocolate is melted and shiny
Assembly
Keep one cake inside a 9 inch springform pan
Brush with half of the soaking syrup
Pour half of the whipped cream and cover the sides and top of the cake
Keep the other cake on top and brush with the remaining syrup
Pour the remaining cream and cover the sides and top
Refrigerate for at least 2 hours
Run a knife along the cake and open the springform pan
Take the cake out and keep it on the stand
Pour the Ganache (at room temperature) on top of the cake
Decorate with chocolate shavings
Notes
You can also make the cake without the with Blueberry Bavarian Cream and only use Chocolate Ganache if you like.
Nutrition
Calories:
564
kcal
|
Carbohydrates:
50
g
|
Protein:
6
g
|
Fat:
38
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
125
mg
|
Sodium:
81
mg
|
Potassium:
291
mg
|
Fiber:
3
g
|
Sugar:
31
g
|
Vitamin A:
1109
IU
|
Vitamin C:
2
mg
|
Calcium:
84
mg
|
Iron:
3
mg