coffee granules, optional (not espresso powder, normal coffee)
/ 250 ml heavy whipping cream (Note 2)
/250g dark melting chocolate chips (US: semi sweet chocolate chips)Preheat oven to 160C/320F (fan forced / convection) / 180C/350F (no fan) (Note 3). Butter or spray a 22 - 25cm/9 - 10” spring form cake tin and line with parchment / baking paper. (Note 4)
sugar, butter, half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
the chocolate mixture into a bowl. Whisk in oil and remaining milk.
in eggs in until combined.
cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth - some small lumps is ok.
into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
sides from the cake pan and transfer to a cooling rack to cool.
chocolate in a bowl.
cream in a saucepan over medium high heat. When it is about to start simmering, remove it - don't let it come to a boil! Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.
Ciasto powstało, gdyż postanowiłam wziąć udział w konkursie organizowanym przez Lusette. Pomysłów było wiele, na pierwszy ogień poszło ciasto, które w zamyśle miało składać się – podobnie jak wafelki w przekroju – z jasnej i ciemnej części