Hi everyone! Chocolate cake is THE basic cake everyone has made at least once in his life, however this recipe is different from the other. This cake has been created by Claire Damon, a famous French pastry cook, and has a particular texture, it has a nice crunchy crust and the inside is very soft and light. The chocolate flavour is strong and will satisfy all the chocolate lovers, and it isn’t too sweetened. Made of oil instead of butter, it will keep its softness several days.
For a 25,5X13X7cm cake you’ll need:
- 2 eggs (100g)
- 155g of flour
- 65g of bitter cocoa powder
- 280g of sugar
- 1tsp of baking powder (5g)
- 110g of coconut oil (or any other neutral oil)
- 185mL of whole milk
- 100g of heavy cream*
*You can replace the cream with 100g of plain yoghurt combined with 100mL of oil. You must incorporate gradually the oil to the yoghurt.
For the frosting (optional):
- 200g of dark chocolate
- 30g of coconut oil (or any other neutral oil)
- Some walnut pieces
You can divide the quantities by two for a 18cm mold or use the same quantities in a smaller mold to have a higher cake.
1. Preheat the oven to 200° fan-assisted if possible (otherwise normal). Butter and flour your mold.
2. In a bowl, whisk the eggs with the sugar for 5 minutes at maximum speed (on my Kenwood, speed 6 out of 8). The mixture must whiten. Try to have your eggs at room temperature.
3. Keep the same speed and add gradually the oil, almost drop by drop, to create an emulsion.
4. Lower the speed and add the milk and the cream (or yoghurt). Both should be very cold to create a thermal shock.
5. Finally, gently incorporate the sifted flour, the cacao and the baking powder with a rubber spatula.
6. Pour the mixture up to 3/4 of your mold. If you don’t intend to glaze your cake you can add walnut pieces. Reduce oven temperature to 150°C and cook your cake for approximately 40min. The time will depend on your oven and the size of your mold. Mine cooked for about an hour. To test if your cake is cooked, prick it with a knife , the blade should come out dry.
7. Unmold immediately and let it cool.
Personaly I find it delicious without the glaze, so I didn’t do it, but I will explain you how to realize it if you want to try it.
- Melt the chocolate and the oil in a bain marie (or in the microwave).
- Put walnut pieces on top of the cake (optional).
- Glaze your cake and let it crystallize.
Your cake is ready! Enjoy it warm or cold!
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