1-layer chocolate cake w/ chocolate cream

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No frills: it’s not more than a layer of chocolate cake topped w/ chocolate cream: no fussing about cake rings, piping bags, nozzles…

 

Recently I bought Kamran Siddiqi’s “Hand-made baking”… & I found a wonderful recipe for a simple chocolate cake – an “Everyday Chocolate Cake”. We had invited some friends for dinner & I thought that this chocolate cake might be a wonderful dessert.

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It looks very handmade & rough: its flavour is just gorgeous!

Let’s start!

We need to prepare the cake as well as the chocolate cream. For the cake…

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…we need:

  • fine sugar
  • all-purpose flour
  • cocoa
  • vanilla sugar
  • baking powder
  • salt
  • sour cream
  • oil
  • egg
  • strong hot coffee.

A spring form is buttered or oiled & its bottom & ring is covered w/ fine dry breadcrumbs.

The oven is preheated to 160 degrees C w/ fan.

All the dry ingredients are combined – afterwards the liquid ingredients (except the coffee) are added.

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Cream everything w/ your electric handheld mixer. Finally add the coffee making the dough runny. Pour the dough in the prepared spring form.

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It’s about 30-35 min in the oven – then put the springform on a cooling rack. You’ll discover that there is a sort of dome: the top of the cake isn’t even. Either you can start rummaging for a long knife or you may try Kamran Siddiqi’s approach: pressing the top!

I took some kitchen roll paper & tried to press evenly all over the top of the cake: it worked. I got a rather flat & even cake which I let cool down in peace.

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Now it’s the chocolate cream!

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We need:

  • butter
  • cocoa
  • milk
  • lots of icing sugar
  • a vanilla bean.

The chocolate cream shall be very, very smooth: therefore we rely on icing sugar. Vanilla sugar isn’t fine enough – therefore we rely on an vanilla bean.

We start by melting the butter & combining all the dry ingredients.
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Adding the cooled down molten butter & the milk leads to a fantastic smooth cream after having mixed thoroughly w/ the electric handheld mixer. Store it in the fridge until further use.

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As soon as the cake has cooled down we can distribute the chocolate cream all over the cake. Just spoon it on the top & flatten it w/ a knife. The “hand-made look” should remain…

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1-layer chocolate cake w/ chocolate cream

Prep Time: 40 minutes

Cook Time: 30 minutes

Servings: 12-16 pieces

1-layer chocolate cake w/ chocolate cream

No frills: it's not more than a layer of chocolate cake topped w/ chocolate cream: no fussing about cake rings, piping bags, nozzles...

Ingredients

    for the cake:
  • 150 gr fine sugar
  • 100 gr all-purpose flour
  • 30 gr cocoa
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 120 ml sour cream
  • 60 ml oil (e. g. peanut oil or canola oil or sunflower oil)
  • 1 egg
  • 2 tbsp vanilla sugar
  • 120 ml strong hot coffee
  • 1-2 tbsp fine breadcrumbs (for the spring form)
  • for the cream:
  • 125 gr butter (molten)
  • 75 gr cocoa
  • 100 ml milk
  • 350 gr icing sugar
  • 1 vanilla bean
  • equipment:
  • spring form (26 cm)
  • electric hand-held mixer

How to...

    for the cake:
  1. Preheat the oven to 160 degrees C w/ fan.
  2. Oil/butter the spring form & distribute the fine breadcrumbs by shaking until the whole surface is covered.
  3. Put the spring form top down over the sink & knock it to get rid of loose breadcrumbs.
  4. Mix sugar, all-purpose flour, cocoa, vanilla sugar, baking powder & salt.
  5. Add sour cream, oil & the egg.
  6. Transform everything in a creamy mess w/ your handheld mixer.
  7. Add coffee (should be somewhat cooler now!) & mix again.
  8. Pour the chocolate dough in the spring form & put it for about 30-35 min in the preheated oven.
  9. The cake is ok when a wooden pin comes out clean (I think you know what I mean - same procedure as always!)
  10. Put the spring form on a cooling rack.
  11. Take some kitchen roll paper & press the cake evenly while hot & in the spring form in order to flat the top.
  12. Remove the spring form (at 1st the ring - later the bottom) & let it cool completely.
  13. for the cream:
  14. Melt the butter.
  15. Mix cocoa & icing sugar.
  16. Scrape the vanilla bean & add to the cocoa-sugar mix.
  17. Add butter & milk & mix everything w/ your hand-held mixer until smooth.
  18. Store the chocolate cream in the fridge until cake assembly.
  19. cake assembly:
  20. Put the cake on the final plate.
  21. Distribute the chocolate cream over the surface.
  22. Add chocolate cream carefully to the edges (don't mess w/ the plate!).
  23. Put the cake in the fridge until serving.

Notes

Prep Time: 40 min covers the preparation of the cake dough as well as the preparation of the chocolate cream. Add about 10 min for the final cake assembly.

Cook Time: It's the time in the oven.

The cake may stored in the fridge for 4-5 days.

https://thebusinesswomanskitchen.de/1-layer-chocolate-cake-w-chocolate-cream/

(information on equipment)

 

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The cake is about 2 cm high & the chocolate cream is up to the same height.

It is a really soft & creamy & delicious cake. You may divide it into 12 pieces as well as into 16 pieces. The cake is rich! We had it for dessert on a Saturday night dinner & everybody digged in – thank goodness about half of the cake remained for the rest of the weekend!

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You know: I always try to simplify & streamline… so did I this time!

My springform is about 2 cm larger than the one used in the original recipe: it worked w/o having to adjust the ingredients for the cake.

I made the original chocolate cream in the original quantity – well: it was a lot! I was very generous when spooning the cream over the cake, but nevertheless about a quarter was left… It’s up to you what to do:

  • spoon all of it over the cake… resulting in an enormous chocolate cream layer…
  • reduce the quantity
  • store the remaining chocolate cream in the fridge for further use during the next days…

I think I’ll try next time like:

  • 100 gr butter
  • 60 gr cocoa
  • 80 ml milk
  • 280 gr icing sugar
  • 1 vanilla bean.

 

The businesswoman with too many office hours thinks

My mouth waters when admiring the piece of chocolate cake!
Seems a rather slim & straightforward process – no risk of failure I think. There’s no fiddling w/ decoration or flattening the cream on all parts of the cake.

Well: I can do w/ a leftover of chocolate cream e. g. on a plan milk roll!

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