Basically, I am not a chocolate lover and hence I do not have much interest in chocolate deserts or snacks. But for once, I found this recipe posted by the Jungle Frog really impressive.
Very interesting way of presenting chocolate cake together with berries. They are a good combination altogether. The freshness and tartness of the berries left a good afte- taste.
What intrigues me most is the chocolate wrap that serves like a high wall protecting the side of the double-layered chocolate cake. From far, the whole cake looked like a crown with the jewels on it.
On the other hand, it seems like a dark knight that stands tall and sturdy and all ready to save lives.
Basically, there are two key components – the chocolate cake and the chocolate wrap. Not to forget, lots of blackberries and blueberries
Dark Chocolate cake, modified from Sweetapolita
Yield: Two 8-inch round layers
- 180 g all-purpose flour
- 180 g sugar (I cut down the amount as the orignal is 225g)
- 60 g dark cocoa powder
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt
- 75 ml vegetable oil
- 140 ml milk
- 130 ml espresso or strong, hot brewed coffee
- 2 eggs, lightly beaten
- 1 tbsp vanilla extract
1. Preheat oven to 180°C. Prepare two 8-inch round cake pans with butter, parchment paper rounds, and cocoa powder. Tap out excess.
2. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and mix for 2 minutes on medium speed and pour into prepared pans.
3. If possible, use digital kitchen scale and weigh pans for even layers. Batter will be liquidy.
5. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30 minutes.
While waiting for the cakes to cool down, prepare the chocolate ganache.
- 300ml double cream (or whipping cream)
- 300g dark chocolate (chopped into small pieces)
Method – Bring the cream to the boil and then pouring it over the chocolate. Keep stirring until all the chocolate has melted into the cream. Leave to cool.
Stack the cakes on top of each other with the ganache in between.
- 200g dark chocolate
- 500g blueberries, black berries or raspberries
The Jewels on the crown
- For making the chocolate wrap around the cake measure the total height of your cake. That is, do measure the finished one with the stacked cakes and the ganache in between.
- From baking paper cut a piece that is a little higher then the height of the cake and a little longer then the circumference of the cake. And ensure the baking paper is thick enough to hold the weight of the melted dark chocolate.
- Put this piece of paper onto a larger piece of paper (to avoid smearing the table top with chocolate) and lay it out flat on the table.
- Melt the chocolate in a bowl over a saucewater with hotwater. Pour the melted chocolate on the piece of baking paper and spread it out thinly.
- Leave to cool of a little bit but it still needs to be flexible enough to wrap around the cake. It shouldn’t be too runny nor drippy.
- Grab the piece of paper with the chocolate on it and carefully wrap this around your cake. Press it slightly to the cake and put in the fridge.
Closer view of my jewelled-crown
- After about 20 minutes take it out of the fridge and remove the paper from the chocolate and decorate the cake with lots of fruit in the bottom part of the cake. In my case, I put in the blackberries and blueberries.
My little one had an interesting question for me. “Mummy, how do we cut this cake ?”
Indeed, we had a tough time deciding how to cut this cake. And I felt bad as the wall crumbled. Good thing is, the great taste of the dark chocolate cake and the ganache compensated all that bad feeling.
Maybe I will change my mind about chocolates.