Directions
- 1Begin by mixing all the dry ingredients together.
- 2Pour the sugar straight into the bowl, but it's best to sift the rest.
- 3Add the flour (1 and 3/4 cups).
- 4Toss in 1 cup of unsweetened natural cocoa.
- 5Add 1 heaping teaspoon of baking soda and another of baking powder.
- 6Add 1/3 teaspoon of salt.
- 7Mix the batter.
- 8Make a small well in the center to help the dry and liquid ingredients come together nicely.
- 9Crack in two room temperature eggs.
- 10Pour in 1/2 cup of vegetable oil.
- 11Add 1 cup of room temperature milk.
- 12Start mixing from the center of the bowl, gradually working your way outwards.
- 13Add 2 teaspoons of vanilla extract.
- 14Keep mixing until the batter is smooth and free of lumps.
- 15Brew some flavored coffee by pouring boiling water over a teaspoon of coffee.
- 16Grease the baking molds really well and cover all the nooks and crannies.
- 17Line the bottom of the molds with parchment paper.
- 18Slowly pour the coffee into the batter.
- 19Pour the batter into the prepared molds, making sure to divide it evenly.
- 20Place the molds into the preheated oven (350°F or 175°C) for about 30 minutes.
- 21While the cakes are baking, whip 2/3 cup of chilled heavy cream in a cold bowl.
- 22Once the cream starts to thicken, add 1 tablespoon of sugar and keep whipping, gradually increasing the mixer speed to medium until the cream thickens and forms stiff peaks.
- 23Chop two bars of dark chocolate (at least 70% cocoa).
- 24Separate three egg yolks from the whites.
- 25Add 1 tablespoon of sugar to the yolks and mix until smooth.
- 26Add another 2/3 cup of heavy cream to the yolks and sugar mixture and stir until everything is well combined, making sure to break up any sugar crystals.
- 27Turn the heat to medium, place the pan on the stove, and keep stirring constantly as it heats up.
- 28Let the mixture cook until it thickens, but be careful not to let it boil.
- 29After removing the pot from the stove, quickly add the finely chopped chocolate and stir it into the cream mixture. It will melt quickly and everything will combine nicely.
- 30Gently fold the chocolate mixture into the whipped cream.
- 31Let the cake layers cool in the mold for about 10 minutes before removing them.
- 32Gently tap the mold to help the cake layers come out more easily.
- 33Spread the cream on one cake layer and add the second layer on top.
- 34If the cream starts to set and becomes tricky to spread, gently warm it in a water bath for a moment then whip it with a mixer until it's smooth and easy to work with again.
- 35Spin the cake on the stand while gently carving lines into the surface with the handle of a fork or spoon.
Ingredients
- 2 cups granulated sugar
- 400 g granulated sugar
- 1.75 cups all-purpose flour
- 220 g all-purpose flour
- 1 cup unsweetened cocoa powder
- 85 g unsweetened cocoa powder
- 1 heaping teaspoon baking powder
- 5 g baking powder
- 1 heaping teaspoon baking soda
- 7 g baking soda
- 0.33 teaspoon salt
- 2 g salt
- 2 large eggs
- 1 cup milk
- 240 ml milk
- 0.5 cup vegetable oil
- 120 ml vegetable oil
- 1 teaspoon coffee
- 3 g coffee
- 1 cup boiling water
- 240 ml boiling water
- 2 teaspoons vanilla extract
- 3 egg yolks
- 1 heaping tablespoon sugar
- 20 g sugar
- 0.67 cup heavy cream
- 140 ml heavy cream
- 2 chocolate bars
- 200 g chocolate bars
- 0.67 cup heavy cream
- 140 ml heavy cream
- 1 heaping tablespoon sugar
- 20 g sugar
Equipment
sievewhiskhand mixerbaking moldsparchment paperspatulaknifesaucepanstove
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