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Ingredients
Chocolate Cake
- For the batter
- 125 grams dark Chocolate
- 180 grams butter
- 150 grams sugar
- 3 eggs
- 350 grams Pastry flour
- 1 packet Baking powder
- 2 Tbsps Cocoa
- 1 pinch ground cinnamon
- 1 pinch ground Cardamom
- 1 pinch ground cloves
- 150 milliliters milk
- butter (for the pan)
- Pastry flour (for the pan)
- For the chocolate cream
- 250 milliliters milk
- ½ packet Chocolate pudding powder
- 50 grams dark Chocolate
- 2 Tbsps sugar
- 125 grams butter
- 60 grams powdered sugar
- For the garnish
- Milk chocolate shavings
- Cranberry (for garnish)
For the batter: Preheat oven to 200°C (approximately 350°F).
Chop chocolate, melt in a bowl over a pot of hot, not boiling water, remove from heat and allow to cool.
Beat butter with sugar until frothy and gradually stir in the eggs with a pinch of salt. Mix flour with baking powder, cocoa and spices and stir in with milk alternately into butter mixture. Finally, stir in the chocolate. Pour batter into a springform pan buttered and dusted with flour, spread evenly and bake in preheated oven about 45 minutes, testing doneness with a toothpick. Cover cake in time with buttered parchment paper, so the surface does not become too dark.
For the chocolate cream: Mix 4 tablespoons milk with the pudding powder. Heat remaining milk with chopped chocolate and sugar in a saucepan and bring to a boil. Melt the chocolate while stirring and incorporate the pudding milk. Simmer 2-3 minutes, pour the pudding into a bowl, sprinkle with powdered sugar and leave to cool.
Beat butter with powdered sugar until creamy and gradually stir in the pudding.
Remove cake from the oven, allow to cool, loosen from the pan and coat with chocolate cream. Cool for approximately 1 hour in a cool place. Serve garnished with chocolate shavings and cranberries.