Loris sjokoladekake Midnight
Added by Eirik Strand
An incredibly moist chocolate cake thanks to oil instead of butter, giving it a tender, box-mix-like crumb. Using hot coffee in place of water deepens the chocolate flavor without tasting like coffee. Keeps well for up to 4 days at room temperature or 2 months in the freezer.
Servings
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Ingredients
220 gbaking cocoa (preferably Valrhona)
1200 gsugar
8 tspkosher salt or 1 tsp fine sea salt
1020 gall-purpose flour
4 tspbaking soda
8 tspvanilla extract
500 mlneutral oil
1400 mlboiling water or freshly brewed strong coffee
8large eggs, room temperature, lightly beaten
1800 mlvanilla cream (page 423)
Instructions
1
Preheat the oven to 180°C (350°F) and position a rack in the upper third.
2
Grease two 20 cm cake pans and line with baking paper. Dust generously with flour and set aside.
3
Whisk together the cocoa powder, sugar, salt, flour, and baking soda in a medium bowl. Sift the mixture into a large bowl.
4
Combine the vanilla extract and oil in another bowl. Boil the water or brew the coffee and add it to the vanilla-oil mixture.
5
Make a well in the center of the dry ingredients and slowly pour in the wet mixture, stirring until well combined. Gradually whisk in the eggs until the batter is smooth. The batter will be thin.
6
Divide the batter evenly between the two pans. Drop the pans gently onto the counter from about 8 cm height to release any air bubbles.
7
Bake for 25–30 minutes, or until the cakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
8
Cool the cakes completely on a rack before removing from the pans. Peel off the baking paper.
9
Place one cake layer on a serving plate and spread 225 ml vanilla cream on top. Set the second layer on top and cover with more vanilla cream. Chill in the refrigerator for up to 2 hours before serving.
10
Alternatively, top with cream cheese frosting, serve with ice cream, or dust with cocoa powder or powdered sugar. The batter also works well for cupcakes.
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