This Cake Is For Chocolate Lovers Craving That Deep, Dark Chocolate Sensation
How can a chocolate cake recipe be so good, yet so easy to make? This one is a winner, especially for the chocolate lovers among us
There are chocolate cakes, and then there’s this flourless chocolate cake. No flour means a moist, dense, almost brownie-like cake where it really is all about the chocolate. For this recipe, it’s crucial that you use a good quality chocolate and cocoa powder to give that intensity. And the secret? Just a dash of coffee powder (you won’t taste the coffee) to give yet another layer of flavor to the cake. The best part? It’s an easy one to make—no expert baking skills required.
Makes one 8-inch round cake
- 1 cup semi sweet or bittersweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon instant coffee powder
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup unsweetened cocoa powder, Dutch processed preferred
FOR THE GLAZE:
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup heavy cream
1. Preheat oven to 375°F. Lightly grease an 8-inch round cake pan with butter. Line with baking paper.
2. Heat chocolate chips and butter in the microwave until soft. Stir until chocolate melts, and reheat if necessary.
3. Stir in sugar, salt, and coffee powder. Flavor with vanilla extract.
4. Add eggs one at a time. Beat briefly until smooth. Mix in cocoa powder.
5. Spoon batter into the prepared pan. Bake cake for 25 minutes.
6. Remove from oven. Let cool completely.
7. To make the glaze, combine chocolate and cream in a microwave-safe bowl. Heat until cream is very hot, but not simmering. Stir until chocolate melts and mixture is smooth.
8. Spoon glaze over cake. Allow glaze to set. Dust with powdered sugar.
This recipe used Kessler’s Alkalized Cocoa Powder, Dutch processed 100% pure cocoa powder made from cacao beans from West Africa.
Shot at Kessler’s Kitchen, Sta. Rosa, Laguna,