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Jen’s Salted Dark Chocolate / Espresso / Soured Cream Cake Recipe

Wednesday August 22 2012

So, I made my favourite chocolate cake again tonight, and thought I should share the recipe.  This recipe produces a really rich, most cake, which couples well with creamy fillings/frostings. As it’s not an overly sweet cake, I find it accompanies fruit quite well, but can also “take” sweeter fillings like caramel, marshmallow, peanut butter (& grape jelly).

These pictures show my “Almond Joy” cake, just to provide an example of one way this recipe can be used.

You will need a big bowl for this recipe, as it yields a lot of batter, enough for 2 x 8 or 9 inch pans.

Here’s the RECIPE:

  • 1 cup espresso (or strong coffee like Starbuck’s via) – prepared & cooled
  • ½ cup plain vegetable oil
  • 1 cup soured cream
  • 2 large eggs
  • 1 teaspoon vanilla extract (or I use a little less vanilla bean paste)
  • ½ to 1 teaspoon good quality sea salt, depending on how salty you want your cake (I use a few pinches of Hawaiian red sea salt)
  • 1 cup Green & Black’s organic cocoa powder
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups caster or superfine sugar

And, here are the INSTRUCTIONS:

  1. Preheat oven to 350F/175C
  2. Prepare your espresso & let cool to room temperature
  3. Mix your oil, soured cream, eggs, coffee & vanilla in a bowl until combined and smooth
  4. Add in your sugar and salt and mix until blended
  5. Sift in your cocoa powder, flour, baking soda & baking powder
  6. Mix until just combined and smooth
  7. For cake: bake for 30 minutes or until toothpick comes out clean
  8. For cupcakes: bake for approx 18-22 minutes depending on the size of your cupcakes

This is my favourite cake filling, which is a mascarpone & whipped (double) cream mix of 250g mascarpone + 250 ml double cream + 1 tsp vanilla, which you whip up with a hand blender until it’s thick and fluffy… then fold in the filling(s) of your choice.  I have added “almond ding” & coconut  here.  This type of frosting must be kept cold due to the dairy content.

Then, I normally cover with a dark chocolate ganache, which is 200g dark chocolate + 200g double cream. I didn’t even smooth the ganache (LOL!) as I knew it would all be covered up…

…with coconut. In case you don’t know how to do this: you put your cake in a deep & wide pan and just “throw” the coconut onto the cake (this cake is too big to roll in the coconut), but you must do this whilst the ganache is still wet.

Then, decorate as you wish…

And, serve and enjoy! This type of “filled cake” can be achieved by using the Wilton Tasty-Fill Pan:

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