I was actually (kind of) booked to bake a Birthday cake for someone this weekend!! This is so exciting and it makes me feel really proud of my baking skills:) So I practiced the cake I’m going to bake this weekend, then realized I didn’t have sour cream or buttermilk for the chocolate cake. I have a mini meltdown and then decided to invent a recipe. I realized after, that I probably created the best chocolate cake in the world. The secret ingredient? Quark. It’s a German yoghurt type thing, which is thicker and delicious (I eat it every morning)! The result: the most moist, chocolatey cake I’ve ever made OR ate (yes I am on a diet, but I had to check if the cake was good, right???).
Here it is!!! Three layers of chocolate cake, chocolate fudge frosting, sprinkles and and a dreamy ganache drip! Chocolate heaven*0*
Recipe (adapted from The Sugar Hit)
- 75g butter
- 250ml brewed coffee
- 2 teaspoons ground vanilla
- 290g caster sugar
- 185g spelt flour
- 90g unsweetened dutch cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- pinch of salt
- 250g low fat quark
- 3 eggs
- 200g bittersweet chocolate
- sprinkles (a lot)
- In a pot over medium heat, melt together the butter, coffee and vanilla. Let cool.
- In a large bowl, whisk together sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
- Add the butter and coffee mixture to the dry ingredients, then add the quark and add. Mix until combined.
- Grease your baking pans (I advise lining them with baking sheets, so they won’t stick to the pan), and divide the batter evenly.
- Bake for 30 minuted or until a skewer comes out clean.
- Let the cakes cool in the tins for 10 minutes, then take them out and level them with a serrated knife.
- Crumb coat with chocolate fudge frosting (recipe below) and put in the freezer for 20 minutes.
- Frost again, now a bit thicker to get an even coating. Put in the freezer for another 20 minutes.
- Take the cake out of the freezer, and place it on a high surface or balance it on your hand. Take a handful of sprinkles and press it into the cake. Do this all around the cake, but keep the top free of sprinkles. Stick in the freezer for 10 minutes.
- Melt your chocolate and take out the cake from the freezer. Pour the chocolate on the middle of the cake, then use a spoon to guide to the sides of the cake, so the chocolate drips down. If you don’t have enough drips, you can use your spoon to pour a little more chocolate straight down the sides of the cake.
- Put in the fridge until the chocolate has set, and then serve.
Chocolate Fudge Frosting (from Cynthia Barcomi):
- 235g butter, soft
- 235g powdered sugar, sifted
- 1 tablespoon cream
- 180g bittersweet chocolate
- With hand mixer, beat the butter until light and creamy. Add the sifted powdered sugar and keep mixing, until well mixed. Pour in the cream and melted chocolate and mix very little after that so the chocolate doesn’t become too light.
- Your frosting is ready!