This California dream chocolate cake is the ultimate chocolate experience for every chocolate lover! So rich, moist and incredibly delicious! It is easy to prepare and you can use the same recipe for cupcakes. You will need 20 minutes to prepare it plus around 40 minutes to cook. Try it!
For the cake:
- 130 grams’ dark chocolate
- 3 tablespoons milk
- 1 tablespoon instant coffee (prepared, slightly warm)
- 150 grams’ caster sugar
- 150 grams’ butter, softened
- 3 eggs
- 200 grams’ all-purpose flour
- 1 ½ tablespoons good quality cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
For the chocolate butter icing:
- 80 grams’ butter, at room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 170 grams icing sugar
- 1 ½ tablespoon good quality cocoa powder
To garnish (optional):
- Chocolate ganache
- Chocolate Shavings
- Preheat the oven to 350°F/ 180°C/Gas Mark 4. Grease and flour the bottom and sides of two 20 cm round tins and line the bases with parchment paper. Set aside.
To make the cake:
- In a heatproof pot, add the chocolate and the milk and set over low heat, stirring constantly until the chocolate has melted. Set aside to cool slightly.
- Next, using an electric mixer, whisk the butter until really soft and then apply the caster sugar; continue to mix until you get a pale and fluffy mixture. Whisk in the eggs, one at a time, then pour in the melted chocolate and instant coffee. Combine to incorporate.
- In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder; combine and add gently to the mixture. Mix to combine.
- Divide the batter between the two tins. Place in the oven and bake for 20-25 minutes, or just until a toothpick inserted into the center of each cake comes out clean.
- Then, remove the cakes from the oven; let them sit for 5 minutes before turning them out of their tins and apply on a wire rack to cool. While cooling, prepare the chocolate butter icing.
To make the chocolate butter icing:
- In a mixing bowl, using an electric mixer, whisk the butter, heavy cream, and vanilla extract until soft.
- Next, gradually sift through the cocoa powder and the icing sugar, mixing all the time. Continue to beat until light and fluffy (around 7 minutes).
- When the cakes are cool, use the chocolate butter icing to sandwich them together (you can finish with icing on the surface if you want – just like I did: see image).
- Put the cake on a cake stand or a plate and either dust with cocoa powder, or make chocolate ganache and spread over the cake.
- Garnish with a generous amount of chocolate shavings (if desired). Slice and serve. Keep leftovers in the fridge.