Thursday, February 27, 2020
A Decadent Chocolate Cake
As you can see, I got rid of the layers and the filling, cut on the sugar significantly and changed a couple of other things, too, so you could probably call it a healthier version, though it's still quite chocolatey, so to say:)
For the cake, I used:
3/4c soft butter
ab 1c sugar
1 1/2 tsp vanilla extract
3 squares dark chocolate (85% cacao)
1 1/2c spelt, 1/2 c wholewheat and 1c white flour
1 1/2 tsp baking soda
3/4 tsp salt
1c buttermilk + 1/2c water
For the frosting, you'll need:
1c whipping cream (30%)
7squares dark chocolate (see above)
1/4c butter, cubed
Cream butter and sugar, then beat in eggs and vanilla. Stir in melted chocolate. In another bowl, combine flour, baking soda and salt, add to the chocolate mixture alternatively with buttermilk and water. Pour into a baking pan, bake at ab. 175*C (350*F) for +/- 35 min or until done, cool.
While the cake is cooling, prepare frosting. Bring the cream to a boil, then remove from heat and dissolve chocolate and butter in it, stirring constantly. Transfer to a bowl and cool till spreading consistency (in the fridge for food safety), then frost the cake and let it set. Enjoy.
(Won't keep indefinitely and should always be refrigerated).