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.
It looks very handmade & rough: its flavour is just gorgeous!
We need to prepare the cake as well as the chocolate cream. For the cake…
- fine sugar
- all-purpose flour
- vanilla sugar
- baking powder
- sour cream
- 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.
Cream everything w/ your electric handheld mixer. Finally add the coffee making the dough runny. Pour the dough in the prepared spring form.
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.
Now it’s the chocolate cream!
- 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.
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.
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…
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!
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!