125 grams of cooking chocolate *
125 grams of butter
1 1/2 dl of strong coffee
4 big eggs
3 1/2 dl of sugar
2 teaspoons of baking powder
3 1/2 dl of plain flour
250 grams of cooking chocolate *
2-3 table-spoons of strong coffee
300 grams of powder sugar
150 grams of room temperature butter
Making Easter Chocolate Cake
Melt the butter and break in the chocolate. Let melt on a low heat before adding coffee. In a separate bowl whisk egg and sugar until it becomes a fluffy mass. Add the baking powder to the flour and sift it into the egg and sugar mass. Fold it in, half first and half after. The point is to try and keep the cake dough as fluffy as possible so don´t stir, fold. In the end you add the now melted coffee-butter-chocolate mass, again folding it into the dough. Add the cake dough to a 24 diameter round form lined with baking paper, butter the sides.
Bake in the oven for 45 min at 180 degrees Celcius.
Tip: Turn the cake upside down on a gridiron, to cool off. This keeps the cake from falling down in the middle. Leave it to cool over night, cover with a kitchen towel when cooled down. This will make it easier to cut the cake layers and to frost the cake the next day.
Making the Chocolate Frosting
Break the chocolate into a glass bowl that is placed over a casserole with water. You want to steam the chocolate to melt it, not burn it. So the bowl should not touch the water. I usually pick a bowl that is big enough to “hang” over the edge of the casserole, and fill the casserole with only 1/4 of water. You can boil up the water then without it actually touching the bowl. Add 2-3 table-spoons of strong coffee.
Whisk the powder sugar with room tempered butter and add the egg. Stir in the melted chocolate. Add more coffee if you would like a more coffee and chocolate rather than powdered sugar taste.
Assembling the cake
I usually use a sharp bread knife to part the cake. First things first, use a knife to loosen around the sides of the cake tin, take off the cake tin, bottom and the baking paper. Slice the cake so that you have 3 equal sizes of round cake bottoms and lift the parts of by sliding in the bottom of the cake tin. Now you need a cake tray. Put it over the bottom half of the cake, and turn it around holding the grid. At this point you should have one 2/3 on the bottom part of the cake tin, and one on a cake plate, Cut the next half in two and slide the cake tin bottom under it.
Trickle three tablespoons of rum* onto the cake halves (one on each), it keeps it moist.
Add 1/3 of the chocolate cream on to the cake half that is now on a cake tray/plate and slide the next half over, repeat with the top half. Use the rest of the cream to cover the top part of the cake as well as the edges. I find that an ordinary spoon or dinner knife works best for this.
If you have some left over chocolate you can grate some and sprinkle it on top. Or you make chocolate flakes. Put the chocolate on your carving board, support the board against your body while using a chefs knife to scrape the chocolate towards you. The video shows you the principle of the thing.
Alternatively you can buy ready made toppings and make an easter cake :)
* I used 50/50 of 72% dark chocolate and 50% light chocolate
* I used 7 year old Havana Club