Nothing beats a really juicy chocolate cake that just melts in your mouth. The cake is so moist that they just melt in your mouth and you do not get enough.
I N G R E D I E N T S
C H O C O L A T E C A K E
- 5.5 dl wheat flour
- 4 dl caster sugar
- 3 dl cocoa
- 3tsp bicarbonate
- 1tbs vanilla sugar
- 1tsp salt
- 2 dl neutral oil (rapeseed, cooking or sunflower oil)
- 3 dl water
- 3 dl milk
- 3 eggs
C H O C O L A T E F R O S T I N G
- 300 g dark chocolate (at least 70% cocoa content)
- 300 g soft, room temperature butter
- 600 g cream cheese
- 2 dl icing sugar
H O W T O P R E P A R E
Set the oven to 150 degrees (top and bottom heat). Line three springform pans with a diameter of 23 cm with parchment paper.
Bring out two large bowls. In one, mix together wheat flour, powdered sugar, cocoa, bicarbonate, vanilla sugar and salt. In the second bowl, lightly whisk together neutral oil, water, milk and eggs.
Pour the contents of the bowl with dry ingredients into the other bowl with wet ingredients. Gently stir everything together to a smooth chocolate batter.
Distribute the batter evenly in the three molds. I usually use a dl measure and put 1 dl of batter at a time in each mold until the batter is finished.
Bake one form at a time in the lower part of the oven for about 40 minutes. Let the cake cool a bit before you click it out of the mold and let it cool up and you on a rack. Repeat for all shapes.
Allow the bottoms to cool completely while making the chocolate filling.
Roughly chop the dark chocolate and place it in a heat-resistant bowl. Place the bowl over a saucepan of boiling water to melt the chocolate. When the chocolate has melted, remove the bowl from the heat and allow to cool completely.
Whisk together butter and cream cheese creamy with an electric whisk in another bowl. Add the cooled chocolate and whisk a little more.
Sift down the icing sugar and carefully turn into an even frosting using a spatula.
Put the frosting in a spirit bag with round, open tulle. Sprinkle a layer between all the bottoms, then decorate with fresh berries.
Serve the cake directly or store it in the refrigerator.
- Make the cake gluten-free by replacing the wheat flour with 7 dl gluten-free flour mix.