31 December 2010


This is a fantastically moist and creamy cake that is impossibly easy to put together. Two rich chocolate layers, sandwiched together by a smooth chocolate mousse filling. Serve it with a tall glass of milk or strong coffee and enjoy.

Chocolate cake tinascookings.blogspot.com

For the cake layers
300 grams sugar
230 grams flour
100 grams of cocoa
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
2 eggs
250 ml milk
120 ml oil
2 teaspoons vanilla
250 ml of hot water
For the soaking
300 ml warm milk
For the filling
4 egg yolks
250 ml milk
100 grams of dark chocolate
100 grams of milk chocolate
2 teaspoons vanilla
2 tablespoons coffee liqueur
250 ml heavy whipping cream

For the cake layers, in a large bowl, sift together the flour, the cocoa powder, baking powder, baking soda and salt, add both sugars and whisk well with a wire whisk. In another bowl, measure the milk and oil, add the egg and pour that over the flour and cocoa mixture. Stir well to combine. To that batter slowly add the boiling water, a bit at a time whisking constantly. Keep whisking for about 2 minutes more. Pour the batter right away in two prepared cake tins (9“), and bake, in a preheated oven, at 180°C, for about 22-25 minutes.
For the filling, whisk together the yolks and milk. Heat over low heat, stirring constantly, until mixture is almost boiling and thickened. Remove from heat and stir in the broken up chocolate, vanilla, and liqueur; stir until combined. Cool to room temperature, stirring occasionally. Fold in the whipped cream and refrigerate for about 15-20 minutes.
Put one cake layer on the platter, soak it with milk and spread the filling evenly. Then put the other cake layer on top (soaked as well). Allow the cake to cool completely, at least 8 hours, preferably overnight. Decorate to your liking and serve cold.