DARK CHOCOLATE CAKE
Ingredients:
- 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
- 3/4 cup (65g) unsweetened natural cocoa powder* (see note)
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)*
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee*
- optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
- optional garnish: fresh berries and/or chocolate shavings
Chocolate Mousse:
1/2 cup (120ml) hot water
1/4 cup (22g) unsweetened cocoa powder* (see note)
two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
2 cups (480ml) heavy cream or heavy whipping cream
2 Tablespoons (15g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
Chocolate Ganache:
two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
1 cup (240ml) heavy cream or heavy whipping cream
METHOD:
- Mix the chocolate with flour, baking soda, sugar and a pinch of salt.
- Whisk the vanilla extract with milk, coconut oil and lemon juice then stir into the flour mix until no lumps are found.
Pour the batter into a greased baking pan. Pour 1 cup of water in an instant pot and lower in it a trivet then place the cake on it and cover it loosely with a parchment paper.
- Put on the lid and cook the cake for 25 to 35 min on high pressure then use the natural method to release the pressure.
- Allow the cake to cool down completely then serve it.
- Enjoy your Dark Chocolate Cake.
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