Dark Chocolate Cake
12 servings
180 minutes
Dark chocolate cake is a true delight for lovers of rich flavors and refined desserts. Its layers, infused with the aroma of coffee and Guinness beer, possess remarkable moisture and density, creating the perfect base for a delicate chocolate cream. This cake has a deep, rich cocoa flavor with subtle notes of cream and spices, while added liqueur can lend it a special sophistication. The origins of such desserts trace back to European baking traditions where chocolate cakes have always held an esteemed place on festive tables. Today, this cake is the perfect conclusion to an exquisite dinner or cozy tea time. It is not just a dessert but a true work of culinary art that offers a moment of pure gastronomic pleasure.
1
Preheat the oven to 180 degrees. Heat a pot or saucepan with water on the stove. In a deep bowl over a water bath, melt 150 grams of chocolate until smooth. Remove the chocolate from the bath to let it cool slightly but not harden.
- Dark chocolate: 600 g
2
In a separate bowl, mix flour, baking powder, soda, and salt.
- Wheat flour: 280 g
- Baking powder (raising agent): 3 teaspoons
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
3
In another bowl, beat the butter and 450 grams of sugar with a mixer for a couple of minutes. Separate the eggs into whites and yolks. Add the yolks to the sugar-butter mixture and beat until smooth. Add melted chocolate, beer, and coffee, and mix.
- Butter: 300 g
- Sugar: 450 g
- Chicken egg: 5 piece
- Dark chocolate: 600 g
- Guinness stout: 270 ml
- Freshly brewed coffee: 240 ml
4
Add flour to this mixture in 2 batches, thoroughly mixing each portion.
- Wheat flour: 280 g
5
Whip the egg whites with 2 tablespoons of sugar until they are firm but not dry. Add the egg whites to the batter in three portions. Mix until homogeneous.
- Chicken egg: 5 piece
- Sugar: 450 g
6
Pour a third of the batter into a form lined with baking paper and bake for 30 minutes. Let the cake cool for about 15-20 minutes before removing it from the form to avoid damage. Remove the cake from the paper and leave it on a rack to cool completely. Repeat this with the remaining batter 2 more times.
7
To make the cream: break the chocolate (450 g) into pieces and melt it in a deep bowl over a water bath until smooth. You can add a bit of liqueur, orange or mint for flavor enhancement. Pour warm but not boiling cream over the chocolate, remove from heat and mix well into a uniform paste-like mass. Chill the finished cream in the refrigerator for a couple of hours or to speed up the process - in the freezer for 30 minutes until it becomes thick, dense and matte.
- Dark chocolate: 600 g
- Heavy cream 35% fat: 500 ml
8
Assembling the cake: level the tops and sides of the cooled layers with a knife if needed to make them flat and even. Place the first layer on a plate or a rotating stand, spread a not too thick layer of cream (4-5 tablespoons heaped), then place the remaining layers on top, also separating them with cream. It’s important that the layers are not warm, otherwise the cream will start to melt. Spread the remaining cream on the top and sides of the cake using a silicone spatula or a special pastry spatula. Place the finished cake in the refrigerator until serving.
