A truly decadent and dense rich chocolate cake with a subtle coffee flavour, smothered in a glossy chocolate glaze. This recipe uses the KitchenAid Platinum Stand Mixer KSM156.
Ingreadient:
- 200g unsalted butter, cubed
- 250g good quality dark eating chocolate, roughly chopped
- 2 tablespoons fesh coffee beans
- 90g (1/2 cup) dark brown sugar
- 220g (1 1/2 cups) plain flour
- 30g (1/3 cup) dark (baking) cocoa
- 1 teaspoon baking powder
- 250ml thickened cream
- 3 eggs
- 250g good quality dark cooking chocolate
- 160g castor sugar
- 125ml thickened cream
- Strawberries or chocolate curls, for decorating
Direction:
- For best results use a KitchenAid Platinum Stand Mixer KSM156.
- Preheat oven to 180°C (160°C for fan forced oven). Grease and line a 20cm round cake tin with baking paper.
- Combine butter, chocolate, coffee beans and sugar in the top of a double boiler and stir over simmering water until mixture is smooth and melted.
- Remove from heat and strain mixture using a coarse sieve into the large mixing bowl. Discard beans and allow mixture to cool.
- Attach the whisk to the stand mixer. Place the flour, cocoa and baking powder into the mixing bowl, mix on speed 2 until well combined. Remove mixture from the bowl, and set aside. Wipe out the bowl with a clean tea towel.
- Attach the flat beater to the mixer, add cream and chocolate mixture and mix on speed 2 until incorporated. Scrape down sides of bowl regularly with a spatula.
- Add eggs, one at a time, with the motor running and mix until combined. Turn off mixer, add dry flour / cocoa mixture and mix on speed 1 until well combined. Do not over mix.
- Pour mixture into prepared pan and smooth surface with a spatula. Bake on middle shelf of oven for 1 hour, or until skewer comes out clean when tested. Remove from oven and allow to cool completely before glazing cake.
