Chocolate cake for two
Votes: 5
Time: 2 hours 35 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
This dessert, originally made for two servings, is perfect for creating a romantic atmosphere. The recipe is simple, and the airy cake drenched in chocolate cream is hard to resist. Serve with vanilla ice cream, which will enhance the sweet, creamy flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sponge cake
- 1/2 cup flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon coarse salt
- 1/3 cup of sour milk or kefir
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1/3 cup hot water
Glaze
- 10 tablespoons of butter
- 6 tablespoons cocoa powder
- 4 tablespoons powdered sugar
- A pinch of fine salt
- 2 tablespoons corn syrup
- 1/4 tsp vanilla extract
- 85 g dark chocolate, melted
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Cooking the dish according to the recipe:
- Biscuit: Preheat oven to 350°F (177°C). Line a 9-inch (23 cm) round cake pan with parchment paper and spray with cooking spray.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together the buttermilk, egg, and vanilla extract in a measuring cup. Pour the wet ingredients into the dry ingredients and beat with a wooden spoon until fully combined, scraping down the sides and bottom of the bowl several times with a rubber spatula. Stir in the hot water until completely absorbed and the batter is smooth.
- Pour the batter into the prepared pan. Bake until the top is shiny, the edges of the cake are starting to pull away from the sides, and a toothpick inserted into the center comes out with only a few crumbs (about 20 minutes). Let the cake cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper, and cool completely on a wire rack, inverting it back into the pan (about 1 hour).
- Glaze: Beat the butter with the cocoa powder, powdered sugar, and salt 10 times on high. Stop the beater halfway through and scrape down the sides of the bowl with a rubber spatula. Add the corn syrup and vanilla extract. Pulse 5 times. Scrape down the sides of the bowl. Pour in the chocolate and pulse 5 more times to combine. Transfer the glaze to a small bowl.
- For assembly: Cut the cooled cake into 4 equal wedges. Cover the top of each with about 2 tablespoons of frosting. Arrange the frosted quarters on top of each other in a serving dish. The result should be a wedge-shaped piece of cake with frosting between the four layers and on top. Frost 3 more sides with the remaining frosting. Let the cake rest for 30 minutes. Cut in half and serve.
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