Cakes,  Chocolate Cakes,  Cream Cakes,  Dairy,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Soy Free

“Add Insult to injury” Chocolate Cake

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2015-07-31 20.37.12

Base Layer Ingredients

3 Tbsp. cocoa powder, sifted
120 ml. (½ cup) milk (I use goats-milk, you can use soy/almond/rice milk for a non-dairy version)
150 gr. (¾ cup) granulated sugar
100 grams butter/Mazola
105 gr. (¾ cup) Tami All-Purpose GF flour (or plain flour)
1 tsp. baking powder
3 egg yolks
3 egg whites
50 gr. (¼ cup) granulated sugar
Round baking tin

Base Layer Preparation

Preheat your oven to 150C/300F.
In a small saucepan, bring milk, cocoa and ¾ cup sugar to a boil over low heat.
Remove from heat, add butter/Mazola and mix until fully melted.
Add flour, baking powder, and egg yolks and mix until incorporated.
In your stand mixture bowl put egg whites and remaining ¼ cup sugar.
Whisk until you get firm peaks.
Combine both mixtures gently using your whisk, until batter is cohesive.
Line bottom of round tin with baking paper, and oil sides.
Pour batter into tin and bake for 20-30 minutes until center is firm.
Let cool while you make the top layer.

2015-07-31 17.15.15

Top Layer Ingredients

75 gr. (~¼ cup + 1 Tbsp.) water
3 Tbsp. cocoa powder, sifted
1 tsp. instant coffee
50 gr. (¼ cup sugar)
200 gr. semi-sweet chocolate
1 container (250 ml) heavy whipping cream (if you use non-dairy cream, reduce sugar by half)

Top Layer Preparation

In a small saucepan, heat water, cocoa, instant coffee, sugar and chocolate, mixing until chocolate is fully melted.
Remove from heat and let cool.
Whisk whipping cream into solid, but soft peaks.
Gently fold chocolate and cream mixtures, into a cohesive cream.
Pour over cool cake.

2015-07-31 17.23.20

Smooth cream layer, cover tin with aluminum foil and refrigerate for at least 2-3 hours before serving.