Chocolate cake with chocolate fresh cream

Name: Chocolate cake with chocolate fresh cream
Yield: 6-8 servings
Cuisine: British
Ingredients: 200 gr (1 3/4 cup) all purpose flour; 70 gr NATURAL cocoa powder (non dutch); 200 gr granulated sugar / Xylitol; 1 tsp baking powder; 2 tsp baking soda; 1 tsp himalayan salt; 2 tsp instan / espresso coffee powder; 120 ml (1/2 cup) vegetable oil; 3 eggs (or 2 large); 2 tsp vanilla extract; 1/2 cup hot coffee (from 1 sachet or 1.5 tsp coffee powder; 1/2 cup buttermilk; 180 gr (3/4 cup) sour cream; 600 ml double cream or whipped cream (cold); 1 cup cocoa powder (I mix with whittard hot chocolate powder as it wasnt enough); 1/3 cup icing sugar (you can add or less this to your taste)

Sweet Cabe @sweetcabe

#MyCookBook
#Week20
I am a chocolate cake lover🥰 But I dont like it when its too sweet. We used double / whipping cream for filling as it remind me of Japanese cake🤩. All cake ingredients must be room temperature except told otherwise. I only use whisk for the cake🥳🥳 ps: dont forget to put the whisk and bowl for cream in fridge before hand, so its cold. Used good cocoa powder! I made the cake the day before😀

Sweet Cabe @sweetcabe

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Ingredients

6-8 servings

For chocolate cake
200 gr (1 3/4 cup)all purpose flour
70 grNATURAL cocoa powder (non dutch)
200 grgranulated sugar / Xylitol
1 tspbaking powder
2 tspbaking soda
1 tsphimalayan salt
2 tspinstan / espresso coffee powder
120 ml (1/2 cup)vegetable oil
3eggs (or 2 large)
2 tspvanilla extract
1/2 cuphot coffee (from 1 sachet or 1.5 tsp coffee powder
1/2 cupbuttermilk
180 gr (3/4 cup)sour cream
Fresh cream (put the whisk and bowl in fridge before hand)
600 mldouble cream or whipped cream (cold)
1 cupcocoa powder (I mix with whittard hot chocolate powder as it wasnt enough)
1/3 cupicing sugar (you can add or less this to your taste)

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Steps

1

Used 9 inch circle pans. Grease both tins with butter, and use cocoa powder to cover all area. Set the oven to 180c
2

Mix the dry: In a bowl, shift the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder — whisk together and set aside.
3

In another bowl, Mix the wet: put eggs and oil, vanilla together on whisk until combined. Add the buttermilk and sour cream, mix until combined
4

Now, Pour the wet ingredients into the dry ingredients (that we set aside before), last add the hot coffee. Whisk or beat on low speed until the batter till combine.
5

Divide batter evenly. Bake in middle rack for about 30 minutes till cooked (use toothpick to check). Remove the cakes from the oven and set on a wire rack. Allow to cool in pans before transfer
6

Fresh cream: take out all ingredients from fridge to use right away. Put he double cream, cocoa and icing sugar whisk using low setting till mix. Then use middle / high settings. Stop when it stiff. Taste it to your liking.
7

You can now decorate the cake. Put the first cake, add the chocolate cream, put another layer of cake. Then the last cream. Decorate as you please. I put some strawberries as we just been to strawberries farm on that weekend. Oh and cherries!

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Cooksnaps

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Sweet Cabe @sweetcabe

on October 05, 2020 09:22

Whether it's a spoonful of sugar or a handful of cabe (chillies), it can only make your food (or live) more exciting. The little Indonesian girl in me reminisces about the spicy flavors of home. Dishes such as Nasi goreng and rendang, transport me 7000 miles back to my home in Jakarta.Arriving in UK, I felt lost. Finding foods that I missed could be quite a challenge. That’s when my culinary journey started. It's far from perfect, and just a guide, use and make them your own. I hope it would help you, as it help me.