Chocolate apple cake
The chocolate apple pie is a delicious and simple variant of the classic apple pie that we prepare at home. It’s ideal for winter evenings when it’s cold and maybe you need a cake that consoles you and then, instead of preparing the classic apple pie, you can fall back on this chocolate option that surely delights in taste.
Unlike the classic apple pie, the chocolate one tends to stay slightly wet inside because we use a slightly higher quantity of milk otherwise the dough would be too heavy.
As with the classic apple pie, the same attention applies to chocolate too:
- The egg whites are to be mounted in the snow, otherwise they will dwindle and the mixture will be too liquid;
- Since chocolate is heavier than flour, it is necessary to mix well so that it will amalgamate with the rest of the ingredients;
- Eggs should always be used at room temperature;
- To prevent the apples from remaining on the bottom, go over the pupae to the bitter cocoa before putting them into the dough. Keep in mind that this way your apple pie will have even more flavor of chocolate;
- This apple pie is preserved for up to 3 days because, over time, chocolate begins to lose flavor, and apples also begin to deteriorate.
Ingredients for a 22 cm pan
- 700 grams of apples
- 3 eggs
- 50 grams of unsalted butter
- 300 grams of flour
- 200 grams of bitter cocoa powder
- 150 grams of sugar
- 1 teaspoon of baking soda/yeast
- 1 glass and half of milk
- Juice of a lemon
Recipe
- Peel the apples, cut them into thin slices and wet them with lemon juice.
- Mount the egg whites and in a different bowl whisk the yolks with the sugar.
- Combine the two compounds and mix them together for good.
- Add the powdered flour, the bitter cocoa and the butter cut into cubes. Pour the milk and baking soda and continue to beat at low speed until a homogeneous and smooth mixture is obtained.
- Incorporate the apples into the dough leaving some slice aside. Grind a medium-sized mold, sprinkle it with sugar then pour the dough by leveling it for good.
- Cover with some slice of apple and bake for 25 minutes at 200°C/392°F then for 5 minutes at 180°C/356°F.
- Remove from the oven once it is ready, turn it over a grating and let it cool down. Serve it cold with or without icing sugar on the surface.
Preparation time: 1 hour (but it depends on your oven!)
The apple pie is a classic. If after trying this recipe you want to try other simple and fast cakes, here is my suggestion for you:
- Marble cake: click HERE for the recipe;
- Chocolate and ricotta tart: click HERE for the recipe;
- Chocolate cake with cream: click HERE for the recipe;
- Brownie cheesecake: click HERE for the recipe.
Источник
Chocolate Coffee Cake Recipe
Last updated on October 18, 2021 Originally published October 2, 2018 45 Comments Sabine
This Chocolate Coffee Cake is moist, rich, and creamy. Intense chocolate and coffee taste. 4 coffee-infused chocolate cake layers frosted with coffee cream frosting and topped with chocolate ganache.
The base of this cake are the chocolate coffee cake layers. Cocoa and espresso powder, as well as added hot coffee, guarantee a deep and strong taste of chocolate and coffee.
The soft and moist cake layers are frosted with a coffee mascarpone cream. A mascarpone cream is lighter than buttercream, and its taste fits perfectly with the coffee taste. The coffee cream tastes like a latte.
The chocolate glaze is on top is like the cherry on top of a super delicious milkshake. It brings the cake to the next level.
The cake is quick to make. Stir together flour, cocoa powder, sugar, baking powder, salt, and espresso powder. In another large bowl, mix oil, eggs, vanilla, and buttermilk. Then stir in dry ingredients. In the end, slowly add hot coffee.
Then divide into two 8“ round cake pans equally and bake.
The easiest way to remove the baked cake from cake pans is to line the bottom and the sides with parchment paper rather than spray them with baking spray.
Therefore, cut out a circle for the bottom of the pan and strips for the sides. After the baked cake has cooled down, invert the pan onto your hand and transfer to a cooling rack. Top up and bottom down. I remove the paper just before I assemble the cake.
When you add a small amount of espresso powder to the cake, it normally doesn’t taste like coffee rather than enhances and deepens the chocolate taste in the cake.
That’s the reason why there is also 1 cup of hot coffee in the cake to bring a strong coffee taste into the cake.
The texture of the cake is just perfect! Seriously. It is the best texture of all cakes, I’ve ever had. Super moist, soft, and rich.
The inspiration for this frosting is from a coffee tiramisu I made for my mother recently. Starting from this recipe, I tweaked it a bit on the ingredients because I didn’t want to add raw eggs to the frosting. I replaced the eggs with heavy cream.
It’s super creamy, and the flavors support each other perfectly that the coffee is the star.
The cake is also for non-frequent-coffee-drinker like I am a hit! I don’t drink coffee regularly. Almost never. But this cake is just so well balanced that it has been a huge hit with non-coffee drinkers as well.
That chocolate ganache is crazy good! It is very easy to make with just 3 ingredients.
I encourage you to take high-quality chocolate for the ganache. The taste of the chocolate has a huge impact on the taste. The better the chocolate, the better the ganache.
Chop chocolate finely and place it in a heat-proof bowl. In another heat-proof bowl combine heavy cream and light corn syrup and microwave until very hot and almost boiling.
Then pour the hot cream mixture over the chocolate and let stand 2 minutes. Stir until combined and smooth.
Let the chocolate stand for about 10-15 minutes that it can cool down and firms up before pouring over the cake.
The longer the glaze stands, the more firm it gets. As you can see on the thick drips around this cake, I let my glaze stand a few minutes longer. When you google chocolate drip cake, you will see that most of the cake designers have small and accurate drips around their cakes compared to mine.
It’s up to you. Design your cake how you love it. Test the consistency of your glaze down the sides of a bowl and spoon it on top of the cake when it has reached the desired consistency. If it is already too firm, re-warm it a few seconds in the microwave.
Remove cake from the refrigerator and spoon the glaze on top of the cold cake. Start with the sides and spoon the glaze around the edges that it drips down the sides. Do this little by little. One drip after another.
Then spoon the rest of the glaze on top of the cake and level with an offset spatula.
Источник
Chocolate Coffee Cake Recipe
Last updated on October 18, 2021 Originally published October 2, 2018 45 Comments Sabine
This Chocolate Coffee Cake is moist, rich, and creamy. Intense chocolate and coffee taste. 4 coffee-infused chocolate cake layers frosted with coffee cream frosting and topped with chocolate ganache.
The base of this cake are the chocolate coffee cake layers. Cocoa and espresso powder, as well as added hot coffee, guarantee a deep and strong taste of chocolate and coffee.
The soft and moist cake layers are frosted with a coffee mascarpone cream. A mascarpone cream is lighter than buttercream, and its taste fits perfectly with the coffee taste. The coffee cream tastes like a latte.
The chocolate glaze is on top is like the cherry on top of a super delicious milkshake. It brings the cake to the next level.
The cake is quick to make. Stir together flour, cocoa powder, sugar, baking powder, salt, and espresso powder. In another large bowl, mix oil, eggs, vanilla, and buttermilk. Then stir in dry ingredients. In the end, slowly add hot coffee.
Then divide into two 8“ round cake pans equally and bake.
The easiest way to remove the baked cake from cake pans is to line the bottom and the sides with parchment paper rather than spray them with baking spray.
Therefore, cut out a circle for the bottom of the pan and strips for the sides. After the baked cake has cooled down, invert the pan onto your hand and transfer to a cooling rack. Top up and bottom down. I remove the paper just before I assemble the cake.
When you add a small amount of espresso powder to the cake, it normally doesn’t taste like coffee rather than enhances and deepens the chocolate taste in the cake.
That’s the reason why there is also 1 cup of hot coffee in the cake to bring a strong coffee taste into the cake.
The texture of the cake is just perfect! Seriously. It is the best texture of all cakes, I’ve ever had. Super moist, soft, and rich.
The inspiration for this frosting is from a coffee tiramisu I made for my mother recently. Starting from this recipe, I tweaked it a bit on the ingredients because I didn’t want to add raw eggs to the frosting. I replaced the eggs with heavy cream.
It’s super creamy, and the flavors support each other perfectly that the coffee is the star.
The cake is also for non-frequent-coffee-drinker like I am a hit! I don’t drink coffee regularly. Almost never. But this cake is just so well balanced that it has been a huge hit with non-coffee drinkers as well.
That chocolate ganache is crazy good! It is very easy to make with just 3 ingredients.
I encourage you to take high-quality chocolate for the ganache. The taste of the chocolate has a huge impact on the taste. The better the chocolate, the better the ganache.
Chop chocolate finely and place it in a heat-proof bowl. In another heat-proof bowl combine heavy cream and light corn syrup and microwave until very hot and almost boiling.
Then pour the hot cream mixture over the chocolate and let stand 2 minutes. Stir until combined and smooth.
Let the chocolate stand for about 10-15 minutes that it can cool down and firms up before pouring over the cake.
The longer the glaze stands, the more firm it gets. As you can see on the thick drips around this cake, I let my glaze stand a few minutes longer. When you google chocolate drip cake, you will see that most of the cake designers have small and accurate drips around their cakes compared to mine.
It’s up to you. Design your cake how you love it. Test the consistency of your glaze down the sides of a bowl and spoon it on top of the cake when it has reached the desired consistency. If it is already too firm, re-warm it a few seconds in the microwave.
Remove cake from the refrigerator and spoon the glaze on top of the cold cake. Start with the sides and spoon the glaze around the edges that it drips down the sides. Do this little by little. One drip after another.
Then spoon the rest of the glaze on top of the cake and level with an offset spatula.
Источник
