Published On: Tue, Mar 9th, 2021

Super-moist chocolate cake

This chocolate cake from Katarina Cermelj’s (The Loopy Whisk) new book ‘Baked to Perfection’ is everything you could ever wish for!

“The initial version of this cake relied on only cocoa powder for the chocolate flavour. I won’t lie – it felt like cheating. As delicious as the cake was, cocoa powder simply doesn’t match actual melted chocolate when it comes to giving a cake that deep, luxurious chocolate flavour.”

In this improved version, I’ve used both melted chocolate and cocoa powder in the sponges as well as in the frosting – and all of a sudden, it’s become every chocoholic’s dream come true. 

SUPER-MOIST CHOCOLATE CAKE

I’ve used both melted chocolate and cocoa powder in the sponges as well as in the frosting – and all of a sudden, it’s become every chocoholic’s dream come true. 

Course Dessert
Cuisine American, british
Keyword Chocolate cake
Prep Time 1 hour
Cook Time 35 minutes

Ingredients

For the chocolate sponges

  • 280 g dark chocolate (60–70% cocoa solids), chopped
  • 200 g unsalted butter
  • 250 g caster sugar
  • 4 free-range eggs at room temperature
  • 160 g gluten-free flour blend
  • 80 g almond flour
  • 40 g Dutch processed cocoa powder
  • 2 tsp gluten-free baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp xanthan gum
  • ½ tsp salt
  • 120 g hot water
  • 120 g whole milk warmed

For the chocolate buttercream

  • 600 g unsalted butter softened
  • 400 g icing sugar
  • 100 g Dutch processed cocoa powder
  • ½ tsp salt
  • 300 g dark chocolate (60–70% cocoa solids), melted and cooled

Instructions

For the sponges

  1. Adjust the oven shelf to the middle position, preheat the oven to 180°C and line two 20cm round cake tins with baking paper.

  2. In a heatproof bowl above a pan of simmering water, melt the dark chocolate and butter together. Set aside to cool until warm, then add the sugar and eggs, and mix well.

  3. Sift in the gluten-free flour blend, almond flour, cocoa powder, baking powder, bicarbonate of soda, xanthan gum and salt. Mix well until you get a smooth batter with no flour clumps.

  4. Add the hot water and milk. Whisk well until combined.

  5. Divide the batter equally between the prepared cake tins and bake for about 35–40 minutes or until an inserted toothpick comes out clean.

  6. Allow to cool in the cake tins for 10 minutes, then turn out on to a wire rack to cool completely.

For the chocolate buttercream

  1. In a stand mixer with the paddle attachment or using a hand mixer fitted with the double beaters, beat the butter for 2–3 minutes. Sift in the icing sugar and beat for a further 5 minutes until pale and fluffy.

  2. Sift in the cocoa powder and salt, and beat until evenly distributed.

  3. Finally, add the melted and cooled chocolate and beat until you get a rich, smooth chocolate buttercream.

Comments

Tags: , , , ,
Read previous post:
Go for Gold with Whole Earth!

On your marks, get set, GO and support Team GB with Whole Earth’s limited edition Golden Roasted Crunchy peanut butter....

Close