Soft Chocolate Cake

Soft Chocolate Cake

Hello September, nice to taste you again, sugar!  Healthy eating is never a bad idea but let’s face it – a little sugar makes life a bit sweeter 😉 .

This chocolate cake design is very minimalistic and I did not try to achieve any other flavours than real chocolate. The coffee in the recipe is to help to bring chocolate flavour and you should not skip it even if coffee is not your thing.Soft Chocolate Cake

I have many times mentioned about missing fresh berries in Israel and you can imagine how excited I was when my husband came home with a small box of fresh raspberries just when I was baking this cake! And so some of them made it on top of the cake while the rest were eaten in the making…

The recipe can be adjusted to cakes of various sizes and shapes. I baked it on a regular flat baking sheet and cut into 9 squares of 5.5×5.5cm and 3 squares of 10x10cm with leftover cake enough for at least another two small layer cakes.

Soft Chocolate Cake

Soft Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Soft chocolate layer cake filled with chocolate buttercream and topped with fresh raspberries.
Servings Prep Time
8-10people 25minutes
Cook Time
15minutes
Servings Prep Time
8-10people 25minutes
Cook Time
15minutes
Soft Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Soft chocolate layer cake filled with chocolate buttercream and topped with fresh raspberries.
Servings Prep Time
8-10people 25minutes
Cook Time
15minutes
Servings Prep Time
8-10people 25minutes
Cook Time
15minutes
Ingredients
  • Cake
  • 120 grams unsalted butter softened
  • 50 mililiters coconut oil
  • 100 grams soft brown sugar
  • 100 grams sugar
  • 1 egg
  • 2 egg yolks
  • 300 grams plain flour
  • 70 grams unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2/3 teaspoon baking soda
  • 1/2 teaspoon salt
  • 100 mililiters milk
  • 80 mililiters cream
  • 120 mililiters hot strong coffee
  • Chocolate Buttercream Frosting
  • 125 grams dark chocolate melted
  • 100 grams unsalted butter
  • 170 grams powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Topping
  • fresh raspberries
  • powdered sugar
Servings: people
Units:
Instructions
  1. Preheat oven to 180°c and prepare baking sheet with baking paper/parchment paper.
  2. Place butter, coconut oil and sugars in a mixing bowl with whisk attachment and beat on medium speed for a minute, then add whole egg and continue beating.
  3. In separate bowl combine flour, cocoa, baking powder, baking soda and salt.
  4. In a glass or jug combine milk, cream and vanilla.
  5. Change to paddle attachment and add flour mixture, milk mixture and egg yolks and mix until incorporated. Finally our hot coffee in and slowly mix until incorporated and smooth.
  6. Pour into the prepared baking sheet and spread evenly by spoon or spatula.
  7. Bake in preheated oven for 12-15 minutes until a toothpick inserted in the highest part comes out clean.
  8. Allow to cool while preparing buttercream.
  9. Place butter, milk, vanilla and half of the powdered sugar in a mixing bowl and beat until smooth. Then add melted chocolate, remaining powdered sugar and finally a pinch of salt and continue mixing until incorporated and smooth.
  10. Cut the cake into smaller pieces to use in layers. For one cake cut into 3 equal pieces trimming the edges or use a round or square cake cutter of size of your choice and cut 2-4 matching pieces to use in layers.
  11. Place buttercream in a piping bag with round or star piping head and pipe in between cake layers and a design on top.
  12. Top with fresh raspberries and dust with powdered sugar.

One Comment

  1. OMG OMG OMG OMG OMG this looks F**ING awesome!!!

Leave a Comment

Your email address will not be published. Required fields are marked *

*