Classic Chocolate Cake
- 1 cup 35% cooking cream
- 1/2 lb. semi-sweet baking chocolate, chopped
- 2 cups unbleached all-purpose flour
- 3/4 cup unsweetened cocoa powder, sifted
- 1 3/4 cups of sugar
- 1 tbsp. full-bodied instant coffee
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup of milk
- 1 cup of warm water
- 1/2 cup melted unsalted butter, lukewarm
- 1 teaspoon of pure vanilla extract
- Decorative candy (chocolate or rainbow sprinkles, or sugar beads) (optional)
How to prepare
- In a small saucepan, over low heat, heat the cream. Remove the cream from the heat when it is hot. Add the chocolate and let stand for 5 minutes. Using a whisk, stir until a smooth, homogeneous ganache is obtained. Cover and let cool in the refrigerator for at least 1 hour, or until the ganache is easy to spread.
- Place a rack in the middle of the oven. Preheat the oven to 180 °C (350 °F). Butter the sides of two 20-cm (8-inch) diameter nonstick springform pans.
In a large bowl, combine flour, cocoa, sugar, coffee, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, using a whisk, mix the eggs. Add milk, warm water, warm butter, and vanilla extract. Mix.
Pour the liquid mixture over the dry mixture. Mix well with the whisk.
Divide the paste between the two reserved molds. Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean and dry. Cool completely on wire rack. Unmould.
- Using a bread knife, even the tops of the two cakes as needed. (Alternatively, turn them over and spread the ganache on the flat surface of the reverse side.) Transfer the first cake to a large serving plate or cake stand. Cover with a layer of ganache. Place the second cake on top. Cover top and edges of the cake with remaining ganache. Sprinkle with decorative candy, if desired.
- Store cake at room temperature under a cake bell for up to 3 days. It can also be stored in the refrigerator (under a cake bell) and allowed to return to room temperature before eating.
Store the cake at room temperature under a cake bell for up to 3 days. It can also be stored in the refrigerator (under a cake bell) and allowed to return to room temperature before eating.
Chocolate and pear cake
- 190 g (1 1/4 cups) unbleached all-purpose flour
- 25 g (1/4 cup) cocoa
- 10 ml (2 teaspoons) baking powder
- 2.5 ml (1/2 teaspoon) baking soda
- 2.5 ml (1/2 teaspoon) ground cardamom
- 115 g (1/2 cup) unsalted butter, softened
- 160 g (3/4 cup) brown sugar
- 5 ml (1 teaspoon) vanilla extract
- 1 egg, tempered
- 60 ml (1/4 cup) milk
- 115 g (4 oz) 54% to 64% dark chocolate, chopped
- 2 unpeeled pears, seeded and grated (250 ml/1 cups)
- 1 unpeeled pear, halved, seeded and cut into 10 slices 5 mm (1/4 in.) thick
How to prepare
- Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch), 1.5-litre (6-cup) loaf pan and line with parchment paper lining, letting it protrude on two sides.
- In a bowl, combine flour, cocoa, baking powder, baking soda and cardamom.
- In another bowl, cream butter with brown sugar and vanilla using an electric mixer. Add the egg and mix until the mixture is homogeneous. Stir in the dry ingredients, alternating with the milk. Add chopped chocolate and grated pears. Spread the batter in the pan. Insert the pear halves into the dough, leaving them halfway through the dough, curved side up.
- Bake 1 hour or until a toothpick inserted in the center of the dough comes out clean. Cool completely in pan before serving.
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Chocolate sponge cake
- Eggs 4 pieces
- Sugar 2 cups
- Butter 1 cup
- Milk: 1 cup
- Flour 3 cups
- Cocoa 1 1/2 cup
- Sodium bicarbonate 2 teaspoons
- Coffee spoon of baking powder
How to prepare
- Place in a bowl of flour and sugar with an electric mixer.
- Add butter and eggs.
- Add a cup of cocoa and a teaspoon of baking soda and baking powder.
- Pour in the milk and mix well until the ingredients are incorporated.
- In a small bowl, put the remaining cocoa and baking soda.
- Pour a cup of hot water over it and stir until the ingredients dissolve.
- Add the mixture to the previous mixture and mix again.
- Pour the cake mixture evenly into two trays of the same size, greased with a little oil.
- Heat the oven to 180 degrees Celsius.
- Bake one dish after the other for about 30 minutes, until completely cooked.