Skip to main content

Inky Chocolate Cake

Riley's cake request for his Deep Sea birthday party: a dark chocolate cake with dark chocolate frosting topped with a marzipan octopus. Okey dokey.

I started with a recipe from Nick Malgieri's Perfect Cakes which is always my go-to when I need baking inspiration. His is aptly named: Perfect Chocolate Cake. I added chestnut flour and used raw sugar for little bit more depth of flavor.

1 C white whole wheat flour
1/2 C chestnut flour
1/2 C alkalized (Dutch-process) cocoa powder
1 t baking powder
1/4 t baking soda
2 sticks butter, softened
1 C organic raw sugar
2 large eggs, at room temperature
One 8-ounce container crème fraîche
1 T organic heavy whipping cream
I doubled this recipe so I ended up with two 8" round cakes.
Position a rack in the middle of the oven and preheat to 350 degrees.

In a bowl, stir together the flour, cocoa, baking powder and baking soda. Sift the ingredients onto a piece of parchment or wax paper and set aside.

In a large bowl with an electric mixer, beat the butter and sugar together at medium speed. Beat in the eggs one at a time, beating until smooth after each addition. Reduce the mixer speed to low and beat in half the dry ingredients. Scrape down the bowl and beater well. Beat in the crème fraîche and whipping cream, scrape again, and then beat in the remainder of the dry ingredients.

Scrape the batter into the prepared pan. Bake for 40 to 45 minutes,or until well risen and a toothpick inserted into the center of the cake emerges clean.

Cool the cake in the pan on a rack for 5 minutes, then invert onto a rack and remove the paper. Invert the cake onto a rack again to finish cooling right side up.

Frost with a dark chocolate ganache. And top with a marzipan sea creature of your choosing!

Click here for a homemade marzipan recipe.

Comments

  1. My grandson would love this birthday cake! He loves all creatures of the sea! Thanks for sharing.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.