As I’m writing this post I still can’t believe what I went through during the last few days! I don’t even mention that my internet connection is not behaving today, so I’m doing this post today partially on my tablet, and then when I see the connection on my laptop (my new beautiful baby btw) I jump on it trying to load the pictures and save the draft!! Awwwww. You know me, if there is a challenge in the air I’m on it. Moreover, usually it is me who challenges the other person- hello Dana 😀 or accepts the challenge- hello Ginger– but this time I was called out by Naina, accepted and got stressed immediately. You know the Lady who runs Spice in the City. This is not a joke! Naina is one of my biggest discoveries of last year. I recently even told her this. I love her recipes, but first of all I love her pictures in the garden- yes, I still want that tree Naina and I want that wooden bench you use for your pictures! We emailed each other and decided that since we are in the carnival period, the cakes we would like to present HAVE to be DECADENT. Naina uses this word sometimes, and I love it. I thought this would be a nice, personal touch to the challenge! In the end it’s all about fun and making you smile guys, but also it’s about making something new- for me it was the case anyway. And it was not fun at all… I looked around and decided to go for a recipe which seemed to be decadent enough- however I realised if I was to face Naina, nothing was decadent enough- I attempted the thing like 3 times- not sure how many eggs landed in the bin- and I was in panic! The recipe did NOT work. Not at all! While doing other things- in the meantime I emailed Naina and I said I had to delay the date for this post- I did a little search online and finally I found something…I really think this cake is up to any decadence standards- 0.5 kg of chocolate in total, you will see how much butter it contains 😀 also the whipped cream, the ice cream…oh my!! And this nicely chocolaty and velvety texture, it melts in your mouth…Pure poetry if you ask me! So I decided to go for it, and that’s why also I called it a last chance cake! So let’s have a look at what I managed to do here, and then I’m heading to Naina’s blog, because I’m all in stress and terribly curious of what she’s made 😀
Makes at least 10 big servings- first sign of decadence- in the end you can have it all if you want, no need to share with anyone haha, preparation time- 3o min, baking time- 1 hour and 20 min, but you should start checking on this cake after 50 min, it should be moist inside, so don’t keep it too long in the oven, the oven temperature- 160 C
- 250 g of butter
- 250 g of dark chocolate- I used 70% of cocoa
- 2 teaspoons of coffee- just make an espresso and use it
- 180 ml of water
- 300 g of every purpose flour
- 1 teaspoon of baking soda
- half a teaspoon of baking powder
- 70 g of cocoa powder
- 250 g of sugar- I used only 150 g- that would be way too much of decadence
- 4 eggs
- 120 ml of kefir or yogurt or fermented milk
- 2 tablespoons of olive oil or vegetable oil
- a few raspberries for decoration
- 250 g of dark chocolate
- 120 g of thick cream
For decoration-again- try some ice cream of your preference- however you are not going to see them here on the pictures.
In advance prepare oval cake pan- mine has diameter of 24 cm- place some parchment paper or kitchen foil inside.
In a big pot melt together the butter, chocolate, water and the coffee. Combine all ingredients and mix until everything is evenly incorporated, and it has a consistency of cream. Remember, this is chocolate we’re talking about- you do all that on a low fire. Set aside until it cools down.
In a bog bowl combine the flour, cocoa powder, baking soda and the baking powder. In another bowl whisk together the eggs, sugar, olive oil and kefir.
Preheat the oven.
When the chocolate cooled down, first combine slowly the flour and the eggs mixture. Make sure all is incorporated evenly. Start adding the chocolate mass slowly, and keep mixing the pastry until smooth and creamy. Place the pastry in the cake pan and place it in the oven. Start checking on the cake after about 50 min- mine was ready after 50 min. The cake should be still moist inside.
Let the cake cool down a little bit. In the meantime prepare the chocolate glaze. Melt together the chocolate and the cream mixing these ingredients until evenly combined- the consistency has to be creamy. Set it aside for 5 min not more, and spread it over the cake. Use a method from this post for melting the chocolate and the cream.
When the glaze is properly set, decorate the cake with the raspberries and serve with the drink of your choice. This cake is very rich in taste and so elegant don’t you think!
I enjoyed it with my morning coffee a lot, but I guess a glass of nice wine or liquor would be very appropriate as well. Elegance and decadence in one, and a bit of luxury. Isn’t it what we like the most ☺ And now I’m heading to Naina’s blog!! Come with me!
Link to where I found this recipe it’s here.