Glazed cocoa cake
Cocoa Glazed Cake - a quick and delicious dessert
If you are looking for a simple yet flavorful recipe, the cocoa glazed cake is the perfect choice. This cake, which will remind you of childhood days, can be prepared in record time, about 50 minutes, and is ideal for moments when you have guests or simply want to treat yourself to something sweet. Today's recipe allows you to make two cakes, making it a fantastic option to share joy with loved ones.
Preparation time: 15 minutes
Baking time: 45 minutes
Total time: 60 minutes
Number of servings: 12
Ingredients:
- 1 ½ cups of flour
- 1 ½ cups of sugar (you can adjust to taste)
- 6 eggs (preferably farm eggs for a more intense color)
- 6 tablespoons of oil
- 2 teaspoons of baking powder
- ½ teaspoon of baking soda
- 2 tablespoons of cocoa
- Rum or coffee essence (to taste)
For the glaze:
- 120 g of dark chocolate
- 8 tablespoons of whipped cream (for example, LaDorna)
- 1 cup of powdered sugar
- Coffee essence
- A pinch of butter
- Optional: 1 tablespoon of chopped nuts for decoration
Instructions:
1. Preparing the ingredients: Start by separating the egg whites from the yolks. It is essential to use fresh eggs, preferably farm eggs, to achieve a healthier cake with a nice golden color.
2. Beating the egg whites: In a large bowl, beat the egg whites until you achieve a firm foam. Gradually add the sugar, continuing to mix until the mixture becomes shiny and well incorporated.
3. Incorporating the yolks: Add the previously beaten yolks to the egg white foam, mixing carefully to not lose the air in the mixture. Then, add the oil and continue mixing.
4. Flour and leavening agents: Sift the flour together with the baking powder and baking soda, then incorporate them into the egg mixture, stirring gently until homogeneous.
5. Preparing the pans: Grease the loaf pans with butter and sprinkle with flour or use parchment paper. This will prevent the cake from sticking.
6. Preparing the cocoa mixture: Reserve a few tablespoons of the cake mixture and add 2 tablespoons of cocoa. Mix well, but be careful not to make the cocoa mixture too heavy, as it will settle at the bottom.
7. Baking: Pour the mixture into the pans, alternating with the cocoa mixture, then place them in the preheated oven at 180 degrees Celsius for 45 minutes. Check if they are baked by inserting a toothpick in the middle; if it comes out clean, the cake is done.
8. Preparing the glaze: 5 minutes before removing the cakes from the oven, prepare the glaze. In a small pot, melt the chocolate together with the butter in a double boiler. Once melted, add the cream, powdered sugar, and coffee essence, mixing well to obtain a smooth composition.
9. Glazing the cake: Remove the cakes from the pans and place them on a rack covered with baking foil. Pour the warm glaze over them, allowing it to drip evenly. Sprinkle chopped nuts on top, if desired, for an extra texture and flavor.
10. Cooling: Let the cakes cool at room temperature so that the glaze retains its shine.
Serving: The cocoa glazed cake is perfect to be served alongside a cup of coffee or tea. You can add a dusting of powdered sugar on top for an elegant look. This recipe can be customized by adding nuts, candied fruits, or even chocolate pieces to the batter, offering a variety of flavors and textures.
Enjoy every slice of this delight and cherish the memories brought by this quick and simple dessert!
Ingredients: one and a half cups of flour, one and a half cups of sugar (not too sweet, but it can be sweetened to taste with powdered sugar on top) 6 eggs, 6 tablespoons of oil, 2 teaspoons of baking powder, half a teaspoon of baking soda, 2 tablespoons of cocoa, rum essence or better yet, coffee essence. Glaze: 120g of dark chocolate, 8 tablespoons of whipped cream (I used LaDorna), one cup of powdered sugar, coffee essence, a pinch of butter, optionally a tablespoon of chopped nuts.
