Preheat oven 170c/350f
2 -8” round cake pans greased and floured
This recipe makes 2 -8” rounds but for this cake I only use one of them. I slice one round in half horizontally and fill it with the cream and save the other half of the cake in the freezer for next time. But feel free to make a full size cake if you have the family and friends to enjoy it with !
8 oz dark chocolate or semi sweet cut into pieces
4 tablespoons Cocoa Powder
1 1/2 sticks butter
1 1/2 cups sugar
1 1/4 cups flour1.2 teaspoon baking soda
¼ teaspoon sea salt
2 shots espresso
In a large bowl add chocolate and cocoa powder.
Melt butter and pour it over chocolate and cocoa and mix until smooth.
In a separate bowl whisk the eggs and sugar.
In a separate bowl sift flour, baking soda ,and salt together.
In 3 increments :
Add 1/3 of the flour to the chocolate mixture and whisk until combined.
Add 1/3 sugar mixture and whisk.
Add 1/3 buttermilk and stir.
And repeat until all is combined.
Pour evenly into baking pans and bake for 30-35 minutes.
Strawberries (or any berry of your choice)-slice strawberries
Place whipping cream and vanilla in a bowl. Whip together until you have firm peaks. Add sliced strawberries.
Slice one cake in half horizontally .Top the bottom half with the whipped cream and strawberries. And top with the top half.
I enjoy it like this but feel free to sprinkle confectioners sugar over top or even drizzle with a chocolate ganache.
12 oz. bittersweet chocolate
13 ½ oz heavy cream
1 oz. cognac or other liqueur-optional
Chop chocolate into fine pieces and place in bowl.
Heat cream to a scald.
Slowly pour hot cream over chocolate .
The better the chocolate, the slower you need to incorporate in the hot cream.
Whisk cream and chocolate until smooth. Set aside to cool.
For perfect spreading consistency, leave out over night.
Add butter and cognac and whisk in (color will lighten).
If too hard whisk over hot water bath to soften.