Dark Chocolate Dream Cake Recipe
Ingredients:
- 6 eggs
- 180g Granulated sugar
- 170g Cake flour
- 40g Cocoa powder
- 50g Sugar
- 100g Water
- 1 tsp Cointreau
- Dark Chocolate
- 60g Milk
- 60g Butter
Directions:
- In a heat-resistant bowl, combine butter and milk, and warm in a water bath at 50ºC until melted.
- In a pot, combine 50g of sugar, water, and Cointreau. Boil over the stove to make the cake syrup. Let cool once boiled.
- Sift cake flour and cocoa powder. Preheat oven to 170ºC.
- Make cocoa genoise: In a heat-resistant bowl, place eggs and add granulated sugar. Put over the water bath at 40ºC. Whisk using a wire whisk until it becomes lighter in color.
- Add sifted cake flour and cocoa powder to the mixture. Mix well using a rubber spatula.
- Add warmed butter and milk. Mix well.
- Separate the batter into two parts and place in a round cake mold over a tray with oven paper.
- Bake in a preheated oven at 170ºC for about 35 minutes.
- After baking, remove the oven paper and let cool. Once cooled down, slice into two equal parts. Brush cake syrup over the surface of the baked cakes.
- Lastly, apply DLA Dark Chocolate filling between the cake layers and coat the entire cake.
- Enjoy your Dark Chocolate Dream Cake!
FAQs:
Q: Can I use a different type of chocolate for the frosting?
A: Yes, you can use your preferred type of chocolate for the frosting, but ensure it complements the richness of the cake.
Q: Can I omit the Cointreau from the syrup?
A: Yes, you can omit the Cointreau or substitute it with a different liqueur or flavoring of your choice, or simply use water.
Q: How long can I store the cake?
A: The cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it is properly covered to prevent drying out.