Creamy Chocolate Cake with Spicy Strawberry Sauce

Two weeks ago it was birthday of my friend’s grandmother, and his grandparents were coming from Alabama to visit him on that week. Four or five days before his grandparents arrive, Blake, my friend asked for my help to bake a cake for her birthday and I remembered of a recipe I had in a nice cooking book I brought from Brazil (Panelinha from Rita Lobo). He liked the idea of baking the cake and the plan was, if cake became ruined for some reason, he should tell her that he had bought the cake in a bakery… Therefore, I decided to bake the cake with some spicy strawberry sauce (the one I make for pancakes) to his grandparents. I confess that I was really afraid of something going wrong with all that.

Ok, Thursday night, one day before her birthday I decided to bake the cake at 8:00 PM. I was sooooo anxious about that, that of course things went wrong! I made the dough twice, the first time I put 3 table spoons of baking powder instead of 3 tea spoons (yeah, people who likes cooking makes this stupid things sometimes…) Ok, I realized the mistake in time to through everything on trash and start all over. I restarted everything then, put the cake in the oven (just the way the recipe says to do…) waited until it bakes (I baked a little bit more than I should actually and while I waited I made the strawberry sauce), and when I took the cake out of the oven the cake deflated and the dough didn’t seemed to be properly cooked?? I got confused and mad, I know how to make cakes! I almost through everything on the trash again but Lucas and my friends who were with me in the kitchen didn’t allowed me to. They convinced me to finish it anyway… I was sure the cake was awful, but after singing “happy birthday” the cake simply vanished! The spicy strawberry sauce was the Juliet for the chocolate cake, Romeo!!

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Cake ingredients:

  • 150 grams of semi-sweet chocolate morsels (this is approximately 2/3 of a cup – full);
  • 2 cups of sugar;
  • 1/2 cup of milk;
  • 1/2 cup of water;
  • 110 grams of salted butter (at room temperature);
  • 1/3 cup of oil;
  • 2 cups of all-purpose flour;
  • 4 table spoons of unsweetened cacao powder;
  • 1 pinch of baking soda;
  • 3 tea spoons of baking powder;
  • 2 eggs;
  • Butter and flour the cake pan (I used the parchment paper);
  • Toasted sliced almonds.

Ganache ingredients:

  • 300 g of semi-sweet chocolate morsels;
  • 2/3 cup of heavy cream;
  • 70 grams of salted butter.

How to prepare the cake:

Butter and flour a 10-inch diameter cake pan  (I used a 9-inch one). In a large bowl, mix the flour, the cocoa powder, the baking soda and the baking powder and reserve. In a cooking pan in medium heat, add the chocolate morsels, the sugar, the milk and the water, always mixing and let the chocolate melt (and the sugar dissolve). Add the butter and the oil to the pan with chocolate (while the mixture is still warm) and delicately mix the ingredients until a homogeneous mixture is obtained. Add the liquid part (melted chocolate, etc) with the dry ingredients, and mix them well until homogenize. Pour the dough in the cake pan and bake it for 30 minutes (I baked a little bit more, 40 or 45 minutes). After taking the cake out of the oven, let it cool before removing it from the cake pan.

How to prepare the ganache:

Melt the butter in the microwave for 30 seconds. Pour the heavy cream in a cooking pan and let it boil. When the cream starts boiling add the chocolate and the butter and mix them until homogenize. Add the ganache on the cake and delicately cover the cake. Add the toasted sliced almonds.

Reference: Rita Lobo, “Panelinha – Receitas que funcionam” 5a edição, Editora Senac, 2012.

by Lalá

 

 

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