Desserts
ChefLeila Hammoud
Decadent Chocolate Cake
A rich chocolate cake that takes some time to prepare — you’ll need to make the filling and the glaze — but the result is a stunning cake for special occasions.
Decadent chocolate cake — a detailed homemade recipe
Ingredients
Start here, then move straight into the method.
- Chocolate buttercream
- 100 g butter at room temperature
- 1 cup powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup sweetened cocoa powder
- 1 tsp vanilla
- 4 tbsp Nutella
- How to make the chocolate buttercream
- Mirror glaze (glossy glaze)
- 200 ml milk
- 300 g chocolate (half dark, half milk)
- 50 g butter
- 40 g unsweetened cocoa powder
- 10 g vegetarian gelatin
- 50 ml oil
- 50 g sugar
- How to make the mirror glaze
- Chocolate cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 1 tbsp vanilla
- 1 cup hot water with 1 tbsp instant coffee dissolved in it
- For more delightful desserts try: Date Syrup Cake
- For more great cakes see: Pineapple Caramel Cake
Method
Follow the cooking sequence without leaving the page.
- Add the vanilla and then add the Nutella one tablespoon at a time until you have a thick cream suitable for filling and covering the cake.
- Heat the milk until it begins to boil.
- Add the butter so it melts, then remove from the heat.
- Add the chocolate and stir well until it melts. Then add the cocoa powder and sugar and mix thoroughly.
- Next add the oil and stir well. Add the gelatin after preparing it: soak the gelatin for 5 minutes in a cup with 3 tablespoons of water, then heat in the microwave for 20 seconds and add it to the mixture, stirring well.Timers: 5 min
- Strain the glaze before pouring it over the cake. Any leftover glaze can be stored in a closed jar in the refrigerator for 15–20 days.
- Sift all the dry ingredients together and place them in the mixing bowl, making a well in the center.
- Add the milk, oil and eggs and beat until smooth.
- Add the cup of hot water with the dissolved instant coffee and beat again for two minutes.
- Pour the chocolate cake batter into a buttered and floured pan.
- Bake in a preheated oven at 170°C for 30–35 minutes, depending on your oven.Timers: 35 min
- Allow the chocolate cake to cool to room temperature before filling with the chilled buttercream prepared earlier, then pour the mirror glaze over it.
- Refrigerate the cake long enough to set before serving.
- Beat the butter until creamy and pale in color. Sift the powdered sugar and cocoa, then add them gradually while continuing to beat.
Recipe tags
DessertsInternationalVegetarianGluten freeNut free
Notes and serving ideas
- Date Syrup Cake
- Pineapple Caramel Cake
