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Archive for the ‘Cake’ Category

Chocolate Swiss Roll With Bailey

Posted in Cake, Chocolate, Christmas, Dessert, tagged , , , , , , , on February 8, 2026|

I have baked this Chocolate Swiss Roll with Bailey several times over the holidays and I’ve learned a lot. I tried using dark chocolate in the Cream filling, but that was a mistake, because it lacked the smooth, sweet, silkiness of the milk chocolate. I am also inclined to say that the Bailey taste a little boozy to me and that I would almost prefer it without the Bailey and simply just as a delicious Chocolate Swiss Roll.

This recipe calls for an odd size baking sheet, which I did not have, so I simply just spread the batter out to the approximate size recommended and it worked out fine. Word of advice, do not over-bake this cake.

Chocolate Cream with Bailey

1 gelatin sheet (roughly 1 teaspoon gelatin powder)

3 deciliter heavy whipping cream (10.5 oz)

1 deciliter Bailey (3.5 oz)

300 gram milk chocolate, chopped (10.6 oz)

Swiss Roll Cake

5 eggs, room temperature

125 gram sugar (4.4 oz)

1 teaspoon vanilla sugar

100 gram all-purpose flour (3.5 oz)

30 gram unsweetened cocoa powder (1.1 oz)

1 teaspoon baking powder

a pinch of salt

Directions

Chocolate Bailey Cream filling: Place gelatin sheet in cold water for 10 minutes. Warm cream and Bailey up in a small cooking pot till just below simmering, remove from heat. Squeeze water out of gelatin sheet and place into the hot cream. Stir well until gelatin is completely melted. Pour the warm cream through a sieve and then over the chopped chocolate. Stir chocolate until smooth and pour through a sieve again to remove any clumps of unmelted chocolate. Pour chocolate into a bowl, cover with cling wrap and refrigerate for a minimum of 6 hours. After refrigeration the chocolate cream will still be a little thin.

Swiss Roll Cake: Line a 26×36 cm (10×15 inch) baking sheet with parchment paper. Preheat oven to 350 degree F (175 degree C). Beat eggs, sugar and vanilla sugar on high until pale and thick (5-10 minutes). Stir together flour, cocoa, baking powder and salt. Sift flour mixture into beaten eggs and gently fold it in only until incorporated. Pour batter onto baking sheet and gently spread out dough. Bake for 8-10 minutes. Do not over-bake, cake should spring back when touched in the center.

Once cake is out of the oven and still hot, sprinkle a thin layer of sugar over cake. Place a new piece of parchment over the cake/baking sheet and invert cake/baking sheet onto your counter top. Carefully peel off old parchment paper. While still hot, start at the short edge and use the new parchment paper to help you roll up the cake. Once starting to roll, keep a firm grip on the cake (as if you were making Sushi) to get a tight roll. Once the cake is rolled up, finish by rolling the parchment paper around the cake and then roll the tea towel around the parchment paper. Let it cool completely. For additional pictures to help guide with the rolling process check out my Raspberry Swiss Roll post here.

Swiss Roll Assembly: Whip Chocolate Bailey Cream filling on high for 5-8 minutes or until thick. Unroll Swiss Roll cake and spread cream evenly over cake. Gently re-roll the cake. Decorate as desired and refrigerate. Enjoy!

Source: Valdemarsro

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Pumpkin Bread

Posted in Autumn, Cake, Dessert, Thanksgiving, tagged , , , , , , on November 10, 2023|

When the air turns cool and Fall is in the air, you know what time it is. It’s anything Pumpkin time. I came across this recipe, tried it out and just had to share it with you. It’s very delicious, light and soft in texture, not heavy and dense like some recipes.

The size loaf pans (8 x 4 inch) used in this recipe is not a size that I have (mine are 9 x 5 in). You could just watch the baking time closely or you could buy some 8 x 4 inch foil pans at the grocery store, which is what I did, and it worked out perfectly.

Pumpkin bread freezes really, well up to circa 3 months. Just thaw in the refrigerator overnight before serving. Since this makes two loaves, I brought one loaf into work and the other I sliced up and placed a piece of waxed (or parchment) paper in-between slices and wrapped all of it up good before placing in freezer. That way I can just pull out however many slices I want to thaw and 15 sec in the microwave will give you a warm, delicious slice of Pumpkin bread to enjoy.

Pumpkin Bread, make 2 loaves

Ingredients:

2 cups all-purpose flour (260 grams)

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

1 1/2 stick unsalted butter (170 grams), room temperature

2 cups sugar (420 grams)

2 large eggs

1 (15 oz) can pumpkin puree (Libby’s) (425 grams)

Directions:

Preheat oven to 325 degrees F (163 degrees C). Grease and lightly flour two 8 x 4-inch loaf pans (20 x 10 cm), set aside.

Combine dry ingredients in a bowl (flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg), set aside. In a large bowl using an electric mixer beat softened butter and sugar until blended. Add eggs one at the time and beat until smooth and fluffy. Add pumpkin and beat until incorporated, it may look grainy which is ok. Add flour mixture in 2-3 increments and mix on low speed until incorporated.

Divide batter evenly and pour into prepared loaf pans. Bake 65-75 minutes or until inserted toothpick comes out clean. Let loaves cool in pans for 10 minutes before turning out onto baking rack to cool completely.

Source: Once Upon a Chef

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Lagkage Med Friske Hindbær – Layered Cake With Raspberries

Posted in Cake, Danish, Dessert, tagged , , , , , , , , on February 15, 2019| 3 Comments »

Lagkage – Danish Layered Cake

There are no real rules on how to make a Lagkage (layered cake) but typically it starts with 3 to 6 cake layers. I used 4 cake layers and the recipe I link to here makes one cake which is sliced into two cake layers. I also have another recipe here which makes one cake that is sliced into 3 cake layers, but the methode is a little more involved. These cake layers incidentally freezes really well which makes for easy Lagkage making. Filling can be anything your heart desires and I chose a combination of Kagecreme, jam, whipped cream with fresh raspberries and crushed meringue cookies. The Kagecreme I used is a powder mixed with milk which is whipped into a cream, so basically it’s like a pudding. I have not tried using a vanilla pudding mix but I would think you could use it as long as it’s not too thin. Or you could choose to make a super delicious custard but it does take a little extra time. The meringue cookies was store bought but you can also bake them yourself as long as they are completely dried out and not sticky in the middle.

Hindbærlagkage

Layered Cake With Raspberries (10-12 servings)

Ingredients:

4 round cakes

1 package vanilla flavored KageCreme (or homemade custard)

raspberry jam, seedless

1 pint heavy whipping cream (473 ml)

1 tablespoon confectioners sugar

2-3 big handfull broken-up meringue cookies (or Danish macaroons)

12 oz fresh raspberries, crushed (340 g)

Directions:

Prepare KageCreme according to package directions or make your custard and set aside.

Stir up raspberry jam to loosen it.

Beat heavy whipping cream with confectioners sugar until it starts to thicken. Set aside a few raspberries for decorating, then crush the remaining raspberries using a fork. Add crushed raspberries to whipped cream. Crush meringue cookies into small pieces and add to whipped cream. Fold crushed raspberries and meringue cookies into whipped cream.

Select your serving platter. Cut 4 pieces of waxed paper (or parchment paper)and arrange on serving platter so all edges of the platter is covered with waxed paper. Place first cake on top of waxed paper. Spread with a thin layer of raspberry jam. Spread a generous layer of KageCreme (or custard). Place the second cake on top. Spread a layer of whipped cream. Place third cake on top. Spread a thin layer of raspberry jam. Spread a generous layer of KageCreme (or custard). Place fourth cake on top. Spread the remaining whipped cream on top and around the sides of cake. Decorate with the reserved fresh raspberries. Finally pull out the waxed paper from beneath the cake leaving a clean edge on the serving platter. Refrigerate until ready to serve. Enjoy!

Source: My Danish Kitchen

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Easy Lagkagebunde – Cakes For Layered Cake

Posted in Cake, Danish, tagged , , , , , , , , on January 13, 2019| 2 Comments »

Easy cake for making layered cakes

Layered cake is so delicious but can be a time consuming project. However, if you bake the cake layers ahead and store them in the freezer, it will save you time and the task becomes less overwhelming. Simply just pull the cakes out when needed and assemble the cake. This recipe for cake layers is quick and easy and the cakes freeze really well.

Cake layer

I did learn a lesson when baking this particular cake. To prevent the cake from taking on too much color too fast, I placed a piece of foil over the pan, however, the foil touched to top of the cake and pulled off the very top layer. Not that it really matters because the cake will be covered with cream anyway but I am a type-A kind of person so little things like that annoys me 🙂 Lesson learned, if using foil tap a dome into it so it doesn’t touch the cake…I knew that….I just forgot.

Lock parchment paper in springform pan

Lagkagebunde (makes 1 cake, cut into 2 cake layers)

Ingredients:

3 large eggs

125 g sugar (4.4 oz or 3/4 cup)

60 g flour (2.1 oz or 1/2 cup)

60 g cornstarch (2.1 oz or 1/2 cup)

1 tsp. baking powder

Directions:

Preheat oven to 390 degrees F (200 degrees C).

Use a 9 inch (23 cm) springform pan, place a piece of parchment paper in bottom of springform and lock in place. Spray a light layer of baking spray in pan, add a tablespoon of flour to pan, rotate pan to coat sides and bottom with flour, bang out excess flour into a trash can and set pan aside.

Place eggs and sugar in the bowel of an electrical mixer and mix on high-speed for 10 minutes until eggs are pale and thick. Mix dry ingredients in a small bowel and sift over egg mixture. Gently fold in the dry ingredients, careful not to deflate the dough by over-mixing. Pour batter into prepared springform pan. Bake for 15-20 minutes or until light golden, careful not to over-bake. The cake is done when the cake feels firm to the touch or test by inserting a toothpick into the middle of the cake, the toothpick should come out clean. Allow to cool completely in pan. Once cooled, run a small knife around the edges to loosen it, then open springform. Using a serrated knife cut cake horizontally into 2 cake layers. If you are not using the cake layers right away they can be frozen. Separate the two cakes with parchment paper and store in freezer-safe bags.

Source: My Danish Kitchen

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Danish Kringle With Marzipan Remonce

Posted in Cake, Danish, Pastry, Scandinavian, tagged , , , , , , on July 1, 2017| 4 Comments »

Kringle with Marzipan Remonce

Danish Kringle is so delicious and it’s also surprisingly quick and easy to make. I recently made this one with a Marzipan remonce which was a big hit. Kringle also freezes really well so it’s one of those desserts you can easily make ahead and just pull out of the freezer, thaw, bake and serve. Enjoy!

Kringle (makes 2 Kringler, serves 12-16)

Ingredients:

For the dough:

1 deciliter water (3.4 fluid oz or 100 ml)

2 1/4 teaspoons active dry yeast (or 25 grams cake/fresh yeast)

2 tablespoons sugar

2 large eggs, room temperature

a pinch of salt

150 grams salted butter, cut into small cubes, room temperature

325 grams all-purpose flour

For the Remonce filling:

100 grams butter, room temperature

100 grams sugar

100 grams marzipan, room temperature and broken into small pieces

Other optional fillings: 

50 grams golden raisins

25 grams blanched almonds, chopped

Garnish:

1 egg, for egg wash

Pearl sugar (or regular sugar)

slivered almonds

Directions:

To make dough: Using hot water, confirm that the water is between 100 to 110 degrees F (no more than 110 degrees). Pour warm water into a large bowl, add 1 tablespoon of the sugar and sprinkle yeast over water, let sit for 10 minutes. Add remaining sugar, eggs, a pinch of salt, butter and flour. Using your hands, mix all ingredients until dough comes together. Dough may feel a little tacky and there may still be small pieces of butter, that is OK. Transfer dough to a clean bowl, cover with a clean, dry tea-towel, place bowl in a warm location and let rise for 1 hour.

To make Remonce filling: Beat butter and sugar until smooth. Add marzipan and continue to beat until completely smooth.

Rolling out dough: For easy clean-up, place two long pieces of plastic wrap (cling wrap) onto your work surface. Sprinkle plastic wrap with flour and give the dough a quick soft kneading, sprinkle with a little more flour until dough is soft and elastic, and no longer sticky. Divide dough into two equal portions and form each piece of dough into a log. Working with one log at the time, roll out the log (on top of the plastic wrap) to approximately 30 x 15 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle and sprinkle with raisins and almonds (optional). Fold the ends over about 2 cm (almost 1 inch) then fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Holding onto the plastic wrap, roll dough rectangle over so it’s now placed upside-down (seam side down). Carefully place dough rectangle onto baking sheet lined with parchment paper. Repeat process with second piece of dough. If planning on baking both Kringler at this time, allow both dough rectangles to rise for another 15 minutes on the baking sheet before baking.

Freezing: If you are planning on freezing the unbaked Kringle, wrap it up in parchment paper and then foil (or a large zip lock bag if you have one). When ready to bake, thaw in refrigerator for 24 hours, then place on parchment paper at room temperature for 1 hour before baking.

Baking: Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg with a fork and brush dough with egg wash. Sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet. Enjoy!

Source: adapted from Anne Magrethe i Hirtshals

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Bedstefars Skæg – Grandfathers Beard

Posted in Cake, Danish, tagged , , , , , , , on March 1, 2017| 7 Comments »

Bedstefars Skæg

Bedstefars Skæg

This cake is one of those old-fashioned danish cake that you may, or may not, remember from your childhood. I am not really sure I tasted this cake when I was a child, but the topic came up and it just sounded so delicious that I had to make it (anything with meringue, and I’m game). And the cake did not disappoint. The cake is soft and buttery and the combination of raspberry and soft, sweet meringue is very delicious. Enjoy!

Bedstefars Skæg (16 servings)

Ingredients:

185 g unsalted butter, room temperature (6.5 oz)

225 g sugar (8 oz)

3 egg yolks

275 g all-purpose flour (9.7 oz)

3/4 tsp baking powder

1/2 tsp salt

175 ml milk (6 fl oz)

6 oz seedless raspberry jam

3 egg whites, room temperature

185 g sugar (6.5 oz)

Directions:

Preheat oven to 200 degrees C (390 degrees F). Spray a 9 x 13 inch  (23 x 33 cm) pan with baking spray and line pan with parchment paper extending over edges, set aside.

Beat butter and suger until smooth. Add egg yolks one at the time and continue to beat until homogeneous. Sift flour, baking powder and salt into butter mixture, add milk and using a spatula fold everything together until smooth, batter will be a little thick. Drop batter into prepared pan and spread out into corners. Bake for 15 minutes and let cake rest on a cooling rack while meringue is made.

Beat egg whites until frothy, slowly add sugar and beat on high speed until stiff peaks form.

Spread raspberry jam out over cake in a thin layer. Top the cake off with the meringue, sealing the edges and bake for another 15 minutes or until golden. Serve at room temperature and enjoy!

Source: slightly adapted from Anne Au Chocolat

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Festlig Marmorkage – Festive Marble Cake

Posted in Cake, Danish, tagged , , , , , , , , , , on January 1, 2017| 5 Comments »

Marmorkage

Marmorkage

If you follow my blog it should be pretty obvious to you that I love Marmorkage (Marble Cake) since I have already written about this cake twice before (here and here). So why another Marmorkage on the blog? Well this time the presentation of the cake is a little more festive since I am using a bundt pan and the recipe has yogurt and cream in it which gives the cake a little extra moisture. I also increased the cocoa amount slightly from two to three tablespoons and quite frankly I think I’ll bump it up even more next time around…because I can…and because I love chocolate.

Marmorkage – Marble Cake

Ingredients:

200 g salted butter (7 oz), room temperature

250 g sugar (8.8 oz)

4 eggs

250 g all-purpose flour (8.8)

2 teaspoons baking powder

2 teaspoons vanilla sugar or beans from 1 vanilla pod

200 g plain greek yogurt (7 oz)

3 tablespoons unsweetened cocoa

2 tablespoons whipping cream

Directions:

Spray bundt pan with baking spray, toss a little flour around to coat the pan and then bang out excess flour, set pan aside. Preheat oven to 340 degrees F (175 degrees C).

Beat butter and sugar on high speed until soft and creamy, 5-10 minutes. Add eggs one at the time, beating well after each egg. Sift flour, baking powder and vanilla sugar together. Alternate adding flour and yogurt mixing on low speed, blend only until incorporated.

Place 1/2 of batter into a second bowl. Sift cocoa powder into this 1/2 of the batter and fold the cocoa into the batter until homogeneous. You now have a bowl with white batter and one with cocoa batter. Drop spoonfuls of alternating white and brown batter into your prepared bundt pan, smooth top out before baking. Bake cake for 35 to 40 minutes or until a toothpick comes out clean. Let cake cool in pan and then invert out onto serving plate. Enjoy!

Marmorkage

Marmorkage

Source adapted from: Spisestuen.dk

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Honningkage Med Smørcreme – Honey Cake With Buttercream

Posted in Cake, Christmas, Danish, tagged , , , , , , , , , on December 1, 2016| 3 Comments »

Honningkage Med Smørcreme

Honningkage Med Smørcreme

Honningkager are thought to be from Christiansfeld in the southern of Denmark and started gaining popularity around 1783. For many, they are associated with Christmas but I would be perfectly happy eating them year round. A Honningkage is firm in texture, yet airy and filled with Christmas spices. I have made different versions of honey cakes here on my blog before, like Honninghjerter which was quite an adventure and the short-cut Honningkage which was very flavorful but more like a regular soft cake. For this particular Honey Cake with Buttercream I decided to add a thin layer of Apricot jam which is not traditional but I think it pairs really well with the spices in the cake. I know it is a little early but since it’s December 1st I want to wish all of you a very Merry Christmas. 🎄

Trim edges off cake if hard, cut cake horizontally into two, spread buttercream and apricot and fold layers together, top with melted chocolate

Trim edges off cake if hard, cut cake horizontally into two, spread buttercream and apricot and fold layers together, top with melted chocolate

Honey Cake with Buttercream and Apricot (makes 15 servings)

Ingredients

For the cake:

500 gram honey (17.5 oz)

125 gram sugar (4.5 0z)

3 eggs, room temperature

1 teaspoon ground ginger

2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 organic orange, zested

1 dl heavy whipping creme (3.4 fl oz)

2 tablespoon plain greek yogurt

2 teaspoon Ammonium Bicarbonate (called Hjortetaksalt in Danish)

500 gram all-purpose flour (17.5 oz)

For the Buttercream:

130 gram butter, room temperature

130 gram confectioners sugar

Additional:

145 g Apricot jam (5 oz)

120 gram semi-sweet chocolate (4.2 oz)

Directions:

To make cake:

Lightly grease a 9 x 9 inch (23 x 23 centimeter) baking pan and line with parchment paper so the paper is overhanging the sides. Preheat oven to 320 degrees F (160 degrees C).

Combine honey and sugar in a small saucepan and heat until sugar is dissolved. Remove from heat and allow to cool until “finger warm”.

Beat eggs, ginger, cinnamon, cloves, orange zest, whipping cream and yogurt until combined. Add cooled honey mixture and beat until combined. Sift together flour and Ammonium Bicarbonate, then add flour to egg mixture and stir until fully incorporated and smooth. Pour batter into prepared pan and bake for 60 minutes or until done, careful not to over bake. Check for doneness by using a toothpick, it should come out clean when cake is done. Allow cake to cool completely before assembling.

To make buttercream:

Make sure butter is at room temperature. Cream butter and confectioners sugar together until smooth and creamy.

Assembly:

If cake edges feel hard, trim them off using a serrated knife. Cut cake horizontally into two layers and place them both cut-side-up, side-by-side. Stir apricot jam to loosen it up and spread jam out over bottom cake layer evenly. Spread buttercream out over top cake layer, flip it over and place top cake layer on top of bottom cake layer so buttercream and apricot are now together in the middle.

Chop chocolate coarsely and place in a microwave safe bowl. Melt chocolate in microwave, stopping every 10 seconds to stir and check to see if chocolate is melted completely. Spread melted chocolate out over top of cake and allow to set before cutting cake. If desired, trim edges off cake using a serrated knife. Enjoy!

Source: adapted from Alletiders Kogebog

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Sarah Bernhardkager – Sarah Bernhard Cakes

Posted in Cake, Cookies, Danish, Pastry, tagged , , , , , , , , , , , , , on July 2, 2016| 4 Comments »

Sarah Bernhard Kager

Sarah Bernhardkager

Sarah Bernhardkager are famous danish cakes developed by pastry chef Johannes Steen in Copenhagen, Denmark back in 1911. The cakes are named after the famous french actress Sarah Bernhard who visited Copenhagen in connection with her book release and so the cakes were created in her honor. The Sarah Bernhard cake is a macaroon cookie topped with a rich genache, covered with melted chocolate and the original cake was decorated with a small candied violet flower. The cake is a decadent treat.

Making Sarah Bernhard Cakes

Making Sarah Bernhard Cakes

This recipe makes approximately 40 macaroon cookies. The extra cookies can easily be stored in a cookie tin with a tight fitting lid and used later. The process for making the cakes is long, but fairly easy. I would advice to break up the process into two days, either make the cookies on day one and then make the ganache and assemble cakes on day two or vice versa. I also simplified the chocolate coating by using Ghirardelli dark melting wafers which is so much easier than tempering chocolate and it taste eaqually wonderful. If you cannot find the Ghirardelli wafers in your local store it can be bought online.

Sarah Bernhard Cakes – makes 15 cakes

Ingredients:

For the Macaroons:

150 gram hazelnuts (5.3 ounces)

300 g sugar (10.6 oz)

approx 3 egg whites, at room temperature

For the Ganache:

4 deciliter heavy whipping creme (13.5 fl oz)

250 g dark chocolate, with about 66 % cocoa content (8.8 oz)

For chocolate coating:

300 g Ghirardelli dark melting wafers (10.6 oz)

Directions:

To make hazelnut macaroons: Preheat oven to 340 degrees F (170 degrees C). Line baking sheets with parchment paper and set aside. In a food processor combine hazelnuts and sugar and process until you have a fine crumble. Lightly beat egg whites with a fork to break up whites  a little. With the processor going on low speed, slowly add egg whites until you have a smooth, thick mixture. Drop spoonful’s of hazelnut mixture onto baking sheets, no more than 4-5 cm (1.6 to 2 inches) in diameter, beware that the mixture will spread out. Bake for 13-14 minutes or until they start taking on a golden color. Allow to cool slightly on baking sheet before moving cookies to a cooling rack. Once cooled down, store in a cookie tin until ready to use.

To make ganache: In a small saucepan, heat whipping creme until it just starts to simmer. Remove from heat and let sit covered for 10 minutes. Meanwhile, chop chocolate finely and place into a bowl. Pour whipping creme through a sieve and then back into saucepan, heat to simmer once again and remove from heat. While stirring chopped chocolate in the center, pour creme in a thin stream into chocolate and continue to stir until you have a smooth, shiny chocolate. Refrigerate for at least two hours or overnight.

Assembling cakes: Remove ganache from refrigerator and stir until smooth. Spoon a small amount of ganache onto a macaroon cookie and using a small icing spatula or a butter knife shape the ganache into a rounded cone shape. Set cookie aside and repeat with remaining macaroon cookies until ganache is used up. To cover cakes with melted chocolate, place melted chocolate into a microwave bowl and microwave chocolate in 10 seconds increments, stirring chocolate in-between each heat until chocolate is melted and smooth. Careful not to overheat, as chocolate will then burn and it become nu-usable. Over the bowl of melted chocolate, place a cake onto a fork and spoon melted chocolate over the Sarah Bernhard cake. Once covered, gently tap fork to allow excess to drip off. Place cake onto a piece of foil or parchment paper and allow chocolate to set. Repeat with remaining cakes. If melted chocolate starts to harden, place back into microwave for 10 seconds to soften back up. Once the chocolate has hardened on all cakes, store cookies in a container with a tight fitting lid in the refrigerator. Cakes can be served cold or at room temperature. Enjoy!

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Black Magic Chocolate Cake

Posted in Cake, Chocolate, Dessert, Frosting, tagged , , , , on May 1, 2016| 1 Comment »

Black Magic Chocolate Cake

Black Magic Chocolate Cake

I have been reading a lot about this cake on social media and it got so much praise that I simply had to give it a try. And I have to say that the rumors about this cake is true. This is an outrageously super duper delicious chocolate cake, and what’s more, it is pretty easy to make, and what’s even more, you can easily make and assemble this cake the day before you intend to serve it.

Just a note about springform pans. If the batter is thin, like the one in this recipe, the springform pan can leak a little. To prevent a mess you can a wrap a little foil around the outside of the pan, or you can simply just lay foil on the baking rack below the pan.

Black Magic Cake (serves 8-10)

Ingredients:

For the cake:

275 g all-purpose flour (9.7 oz or 4.5 dl)

425 g sugar (15 oz or 5 dl)

90 g unsweetened cocoa (3.2 oz or 2 dl)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp vanilla sugar

2 eggs, at room temperature

8.5 fl oz fresh brewed cooled coffee (2.5 dl)

8.5 fl oz milk (2.5 dl)

4.2 fl oz vegetable oil (1.25 dl)

For the frosting:

17 fl oz heavy whipping cream (5 dl)

185 g sugar (6.5 oz or 2 dl)

52 g unsweetened cocoa (1.8 oz or 1 dl)

1 tsp vanilla sugar

Directions:

To make cake: Preheat oven to 350 degrees F (175 degrees C). Spray two 9 inch round spring-form pans with baking spray and line bottom of pans with parchment paper, set aside.

Sift together all dry ingredients and set aside. Combine eggs, cooled coffee, milk and vegetable oil in a bowl and beat to combine. Add dry ingredients to wet ingredients, start mixer on slow to combine and then increase speed to medium and beat for 2 minutes, dough will be very thin.

Divide dough into two equal portions and pour dough into prepared pans. Bake pans one at the time, or if baking both at the same time, rotate pans halfway through baking. Bake on middle rack for 30-35 minutes or until a toothpick inserted into middle of cake comes out clean. Allow cakes to cool completely in pans.

To make frosting: combine cream, sugar, cocoa and vanilla sugar in a bowl and beat until you have a thick mousse consistency.

Assembly: remove cooled cakes from pans. If cakes have a slightly curved top, you can level cakes by cutting tops off using a serrated knife. Place one cake onto serving dish and spread half of the frosting out over the cake. Place second cake on top and spread out the remaining frosting. Place cake in refrigerator until ready to serve. Cake can easily be baked and assembled 1 day ahead of time. Enjoy!

Source: frydlearning.dk

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