Ever feel like chocolate cake just isn’t… chocolatey enough? This cake triples down on chocolate flavor with cocoa powder, chocolate chips, and some brewed coffee and espresso powder to bump up that chocolate flavor. Got questions? We’ve got answers! Check ’em out below!
Can I do this without coffee and espresso powder? Absolutely! You can substitute water for coffee, and the espresso you can simply leave out.
How much more of the frosting would I need to make to cover the entire cake? A double batch should do the trick! Thats 2 cups each of heavy cream and chocolate chips, 12 oz. cream cheese, and 2 tablespoons granulated sugar. (Don’t forget that pinch of salt!)
°250 g (1 ¼ cup) sugar
°280 ml (1 1/5 cup) milk
°60 ml (half a cup) oil
°60 g (half a cup) butter
°240 g (2 cups) cake flour
°55 g (1/3 cup) cocoa
°10 g (2 teaspoons) baking soda
°3 g (1/3 teaspoon) salt
°12 ml (0.06 cups) vinegar
°340 ml (1 1/3 cup) whipping cream
°120 g (1 cup) dark chocolate
°80 g (12 cups) dark chocolate
°100 ml (2/5 c
to fill in:
In a bowl of chocolate, pour the hot whipped cream. Mix well. Beat the whipped cream and add the chocolate mixture. Mix and save for later.
In a bowl add flour, cocoa, sugar, salt and baking soda and mix. Pour milk and oil. Add butter and eggs. Shake it up well. Add vinegar and mix it a little. Pour the mixture into a springform pan and bake at 180 ° C for 20 minutes. Cut the biscuit into three parts.
In a springform pan, put the biscuits, then add the filling and repeat three times. Save some filling for later. Put the cake in the refrigerator for some time.
In the chocolate add the hot whipped cream. Mix it well and pour it over the cake.
After some time, remove the cake from the pan and spread the filling on the side. Add chocolate chips on the side.
Cut the cake and serve it.
Enjoy your chocolate cake !!