Delicate chocolate cake
10 servings
100 minutes
The delicate chocolate cake is a true embodiment of European culinary sophistication. Its rich flavor unfolds through the combination of dark chocolate, cocoa, and a light coffee note that adds depth to the aroma. Airy layers soaked in velvety cream create a harmonious blend of softness and richness. This dessert became popular in the 19th century when chocolate began to be widely used in confectionery art. It is perfect for festive occasions and cozy evenings with a cup of aromatic coffee. Its rich taste and elegant appearance make it a favorite choice for true chocolate lovers.
1
Preheat the oven to 175 degrees. Prepare 3 molds with a diameter of 15 cm.
2
Melt the butter (75 g) and let it cool. Sift the flour, cocoa powder (60 g), baking powder, and baking soda into a large bowl. Add the butter, milk, eggs, sugar, and coffee, and beat until smooth. Pour the batter into molds and bake for 30-35 minutes until a toothpick comes out clean. Cool for 15 minutes in the molds, then remove and cool completely on a rack.
- Butter: 350 g
- Wheat flour: 300 g
- Cocoa powder: 120 g
- Baking powder (raising agent): 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Chicken egg: 2 pieces
- Sugar: 350 g
- Milk: 225 ml
- Strong (dark) coffee: 150 ml
3
Melt the chocolate in a water bath and cool to room temperature. Whip the softened butter (275 g) until fluffy. Gradually add powdered sugar and remaining cocoa powder to the butter, whipping until smooth. Add the melted chocolate and vanilla sugar, whipping until uniform.
- Dark chocolate: 200 g
- Butter: 350 g
- Cocoa powder: 120 g
- Icing sugar: 220 g
- Vanilla sugar: 2 teaspoons
4
Spread some cream on the first layer, smooth it out, cover with the next layer, and assemble the cake. Coat the entire cake on all sides and refrigerate for 2 hours.