Black Cake Recipe

I have tested many chocolate cakes and other chocolate treats. I was even skeptical about the consistency of the batter during the resting time. But when it was cut? Oh my, it was beautiful! A nice "moist" batter and a chocolate richness like I had never seen before!

The cake

150 Flour

80 Unsweetened cocoa powder

1 Baking powder

1 Baking soda

2 Eggs

200 Brown sugar

1 Vanilla sugar

110 Olive oil

70 Liquid cream

30 Dripped coffee

190 Milk

125 Praline chocolate

1 pinch Salt

The icing

150 Dark chocolate

80 Semi-salted butter

50 Liquid cream

Directions

In a bowl, mix the powders: flour, cocoa, baking powder, baking soda, and a pinch of salt. Meanwhile, beat the eggs and sugars until light.

Then in order and ensuring to incorporate each ingredient well: the oil, the powders, the cream, the coffee and the milk, the chocolate chips. Grease and flour your cake mold, pour in the mixture and refrigerate for 30 minutes. Preheat your oven to 180° in parallel.

Bake for 10 minutes at 180°C, then reduce to 150°C and let cook for 50 minutes. Let it cool to room temperature. Prepare your frosting (15 minutes in advance is good): melt the butter and chocolate (I do it at low power in the microwave).

Finally, add the cream and mix: the icing will thicken. After placing the cake on a rack, frost it and let it harden for a good two hours (at room temperature).

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Black Cake Recipe