Sweet Eats :: Chocolate Bar Cake

Happy Monday loves! This morning I thought to myself, “I’ll just post a lovely wedding inspiration board to start the week off”. Then I thought why not start with something not only pretty, but pretty AND sweet. As some of you may know, I have a sweet tooth. There is no such thing as a “little” sweet tooth. I do, however, have a very discerning sweet tooth, and I don’t like to waste my excitement of having dessert only to be disappointed. So when David says, “Let’s try this new restaurant tonight” before answering I do a quick check online to see their dessert menu. If it isn’t good, I usually decline or say, “Only if we can go somewhere else for dessert.” No kidding I have! Dessert is a food group in my opinion!

Today’s is all about cake…a chocolate bar cake that is! It’s a cake that is baked inside of a chocolate bar and looks deliciously decadent doesn’t it?When I first saw this cake I thought it would be perfect for a wedding shower! Your friends would get a kick out of this clever cake. Or what about bringing it as a dessert to a holiday dinner party? You might outshine the hostess with this cake, I can hear you now saying, “ Oh it’s just something I just whipped up.” There are two different types of frosting for this cake; one is a hard dark chocolate frosting and the other is a fudgey frosting. Which one do you think you’d like more? I think we should try both just to be sure! Enjoy! Oh and be sure to check out the website La Receta de la Felicicdad for more “Sweet Eats”.

chocolate bar cake wedding shower idea chocolate bar cake wedding shower idea chocolate bar cake wedding shower idea chocolate bar cake wedding shower idea

via La Receta de la Felicidad 

Sponge cake:
– 3 eggs room temperature, medium size
– 75 sugar (1/3 cup)
– 40 ml vegetable oil (1/5 cup)
– 75 g flour (2/3 cup)
– 1 tsp baking powder

Whipped cream:
-125 ml whipping cream, very cold (1/2 cup)
-1 tbs sugar

Chocolate frosting (two ways):
-First option (hard chocolate cover)
-350 g dark chocolate (12 oz)

Second option (fudgy chocolate cover)
-200 ml heavy cream (4/5 cup)
-50 g butter (3,5 tbs)
-250 g dark chocolate (9 oz)

Equipment:
-This mold

Directions:

  1. Start by making the cake. Preheat oven to 180 º C (350º F) and grease the mold (I used cake release spray). Place eggs and sugar in a medium bowl, and beat on high speed until thick and pale.
  2. Beat in the oil
  3. By hand, stir in the sifted flour and baking powder, and mix well
  4. Pour the mixture in the mold (fill 3/4 capacity) and bake for 20-25 minutes. Remove from the oven, let it cool for about 15 minutes, and then unmold carefully and let cool completely.
  5. Then prepare whipped cream to fill the cake. In a bowl, place cream (very cold) and sugar, and beat until light and fluffy.
  6. Slice cake in two, and fill with the whipped cream. Then choose if you want a crunchy chocolate frosting, or a smoother one
  7. For a hard chocolate cover, choose “first option” ingredients.
  8. Clean the mold we used for baking the cake. Melt chopped chocolate (using a double boiler or the microwave)
  9. Pour it in the mold, until the bottom of the mold is completely covered with chocolate. Cut off the borders of the cake using a sharp knife, and place it inside the mould. Then fill the mold completely with chocolate, and place in the fridge for a couple of hours to set. Once set, remove the mold from the refrigerator, and unmold
  10. carefully
  11. For a creamier chocolate cover, choose the “second option” ingredients. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved.
  12. Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Place in the fridge for a couple of hours to set
  • LenaSeptember 30, 2013 - 3:32 PM

    How heavenly–happy Monday!ReplyCancel

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