{Chocolate bar cake}
Prep time: 30 min
Cooking time:25 min
Serves: 6-8
Ingredients
- 3 eggs room temperature, medium size
- 75 sugar (1/3 cup)
- 40 ml vegetable oil (1/5 cup)
- 75 g flour (2/3 cup)
- 1 tsp baking powder
- 125 ml whipping cream, very cold (1/2 cup)
- 1 tbs sugar
- 350 g dark chocolate (12 oz)
- 200 ml heavy cream (4/5 cup)
- 50 g butter (3,5 tbs)
- 250 g dark chocolate (9 oz)
- This mold
Sponge cake:
Whipped cream:
Chocolate frosting (two ways):
First option (hard chocolate cover)
Second option (fudgy chocolate cover)
Equipment:
Directions
- Start by making the cake. Preheat oven to 180 º C (350º F) and grease the mold (I used cake release spray). Place eggs and sugar in a medium bowl, and beat on high speed until thick and pale.
- Beat in the oil
- By hand, stir in the sifted flour and baking powder, and mix well
- Pour the mixture in the mold (fill 3/4 capacity) and bake for 20-25 minutes. Remove from the oven, let it cool for about 15 minutes, and then unmold carefully and let cool completely.
- Then prepare whipped cream to fill the cake. In a bowl, place cream (very cold) and sugar, and beat until light and fluffy.
- Slice cake in two, and fill with the whipped cream. Then choose if you want a crunchy chocolate frosting, or a smoother one
- For a hard chocolate cover, choose “first option” ingredients.
- Clean the mold we used for baking the cake. Melt chopped chocolate (using a double boiler or the microwave)
- Pour it in the mold, until the bottom of the mold is completely covered with chocolate. Cut off the borders of the cake using a sharp knife, and place it inside the mould. Then fill the mold completely with chocolate, and place in the fridge for a couple of hours to set. Once set, remove the mold from the refrigerator, and unmold
carefully - For a creamier chocolate cover, choose the “second option” ingredients. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved.
- Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Place in the fridge for a couple of hours to set
NOTES:
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
Wow, this looks perfect! I love it_ but think mine would be very messy if I tried to recreate it! Amazing!
FoodNerd x
IMPRESIONANTE, qué bonita y tiene que estar de lujo, dónde se puede adquirir el molde, es ideal
un abrazo
Esto es increible!!! se ve buenisimo… y las fotos… me las como! =)
Oh my goodness, wow!! Stunning work!
this is so cool. i haven’t seen anything like this before! looks yummy.
This…is…amazing. I totally want to try it! I hope mine comes out as pretty as yours!
Beautiful job and photography!
May I ask where you bought the mold?
this is AMAZING! found you via Snippet & Ink… beautiful photos, too!
I ordered the mold as soon as I saw this! My first try at it wasn’t perfect no one is complaining about eating the mistakes until I get it right!
Wow, this is amazing; I’ve never seen anything like it. I’m pinning like crazy here!
Beautiful! I bet it was delicious!
Hi , thanks for sharing the recipe .
May I know where you bought the mould ?
Thanks .
Click on the word mold in the ingredient list.It takes you to the site to buy it.
sin palabras….. 🙂
OMG!!!! You are so creative. Love it so much that I might try it someday.
I’ve recently started a web site, the information you offer on this website has helped me tremendously. Thanks for all of your time & work.
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