Recipe: Easy Easter Chocolate Cake
Story from: SA Décor & Design BlogSA Décor & Design Blog
This mouth-watering and decadent cake is perfect for your Easter Sunday tea. With three delicious layers filled with a light yet gooey mousse, this is the perfect way to celebrate the holidays.
Serving cake as a dessert has a plus side- you can make this cake the day before and keep refrigerated- all the layers will be kept moist by the chocolate ganache.
2 tbsp instant espresso coffee granules
1/2 cup boiling water
1/4 cup hazlenut liqueur
1 cup caster sugar
1 cup brown sugar
1 1/2 cups plain flour
1 cup Dutch cocoa powder
1 tsp vanilla bean paste
1 tsp baking soda
1/4 tsp salt
1 cup natural yoghurt
1/4 cup cream
1/2 cup rice bran oil
Milk and dark chocolate mousse filling:
200g milk chocolate, chopped into small chunks
200g 70% dark chocolate, chopped into small chunks
2 x gelatine leaves (equivalent to 4 grams of powder)
2 tbsp hazelnut liqueur
2 egg whites, beaten to stiff peaks
200g 50-70% dark chocolate, chopped into small chunks
1 cup chocolate hazelnuts
Preheat the oven to 170˚C and line the base and sides of a 23cm removable base cake tin with baking paper. Mix the instant coffee with the boiling water and liqueur and put to one side. Mix together all of the dry ingredients in the bowl of a big mixer. In a separate jug/bowl mix eggs, yoghurt, cream and oil with coffee. Plop the whole lot into the dry ingredients and beat briefly to combine. Slop (it is quite wet) it all into the cake tin and bake for 60-65 minutes until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool. Refrigerate while you prepare the mousse bit.
Put the cream in a microwave proof bowl and heat until almost boiling. While it is heating pop the gelatine sheets into a bowl of cold water. Add chocolate to cream and leave to sit for a minute before whisking – if it isn’t yet smooth, give it a few 20 second blats in the microwave, whisking in between, until smooth. Remove gelatine sheets from water, squeeze out excess and add to chocolate cream with liqueur and whisk until smooth. Whisk egg whites until firm then fold into chocolate mix without decompressing. Chill in the fridge for an hour. Remove cake from the tin, trim the top so that it is level and carefully slice the cake into three tiers. Re-line the cake tin with fresh baking paper, and put your cake base layer back in. Plop half of the mousse mix on top and chill in the freezer for 20 minutes. Next put the top layer into the cake tin on top of the first layer of mousse and plop all of the rest of the mousse on top. Put back in the freezer for half an hour then put the top (was the middle) layer on the top. Put the whole thing in the fridge for at least 3 hours. Now melt the ganache chocolate into the cream as you did for the mousse, and whisk until smooth. Chill for at least an hour until it is thick enough to spread. Take the cake out of the tin (carefully and gently obviously) and put it on your serving plate or board before topping with ganache and using a spatula or flat knife to smooth around the sides. Top with chocolate hazelnuts and refrigerate until serving. This cake can be made the day before and refrigerated until 15 minutes before serving.
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