Directions
- 1Begin by mixing all the dry ingredients together. Pour the sugar straight into the bowl, but sift the rest.
- 2Add the flour, cocoa powder, baking soda, and baking powder, and salt.
- 3Mix the batter well.
- 4Make a small well in the center of the batter.
- 5Crack in two eggs (room temperature works best).
- 6Pour in half a cup of vegetable oil.
- 7Add one cup of milk (room temperature is ideal).
- 8Mix from the center of the bowl, gradually working outwards.
- 9Add vanilla extract.
- 10Keep mixing until the batter is smooth and free of lumps.
- 11Brew some coffee: pour boiling water over a teaspoon of coffee.
- 12Grease the baking molds really well and line the bottom with parchment paper.
- 13Slowly pour the coffee into the batter and mix well.
- 14Pour the batter into the prepared molds, making sure to divide it evenly.
- 15Place the molds into a preheated oven at 350°F (175°C) for 30 minutes.
- 16While the cakes are baking, make the chocolate cream. Whip two-thirds cup of heavy cream in a cold bowl until it thickens.
- 17Add one tablespoon of sugar and continue whipping until stiff peaks form.
- 18Chop two bars of dark chocolate (at least 70% cocoa) finely.
- 19Separate three egg yolks from the whites and add them to a saucepan with one tablespoon of sugar.
- 20Mix until smooth.
- 21Pour another two-thirds cup of heavy cream over the egg yolks and sugar mixture.
- 22Stir until everything is well combined, making sure to break up any sugar crystals.
- 23Let the mixture cook until it thickens, but be careful not to let it boil.
- 24Remove the pot from the stove and quickly add the finely chopped chocolate.
- 25Stir the chocolate into the cream mixture until it melts and everything combines nicely.
- 26Let the cake layers cool in the molds for about 10 minutes before removing them.
- 27Gently tap the mold to help the cake layers come out more easily.
- 28Spread the chocolate cream on top of the first cake layer.
- 29Add the second cake layer and spread the remaining chocolate cream on top.
- 30If 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 creamy.
- 31Gently carve lines into the surface of the cake 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
whisksifterhand mixerbaking moldsparchment paperwooden spoonspatulasaucepan
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