Chocolate decadence: The allure of cocoa in desserts

Chocolate pastries often use dark chocolate, which contains more cocoa mass than milk chocolate, giving it a specific, intense flavour. Some time ago, we wrote that chocolate prices are increasing. For the cake we propose today, you need cocoa, which also "boosts" the chocolate character of the pastries.

Cocoa is a dark powder from which we often prepare a drink by mixing it with milk. It is produced through fermentation, grinding, and roasting of cocoa beans. This process gives it the characteristic flavour that we love so much. Cocoa contains many nutrients and is renowned for its magnesium content. It also has fibre, vitamins, and polyphenols. You must add hot water to the cake, which helps dissolve the cocoa. This will make its flavour even more pronounced. And the cake will be moister.

In this recipe, cocoa is used both for the cake and the frosting. It’s the perfect duo that shouldn’t be separated. The cake doesn't dry out and retains moisture for a long time, thanks to the frosting. But even more importantly, it adds chocolate power to the cake. Its consistency is creamy, just melting in your mouth. Fresh strawberries will pair wonderfully with it.

Ingredients:

•                                           
• 225 grams of wheat flour,
• 85 grams of dark cocoa,
• 1 ½ teaspoons of baking powder,
• 1 ½ teaspoons of baking soda,
• 255 grams of sugar,
• a pinch of salt,
• 120 millilitres of oil, preferably canola,
• 110 grams of plum jam,
• 2 eggs,
• 240 millilitres of kefir, yoghurt, or buttermilk,
• 240 millilitres of hot water.

Frosting:

                      
• 3 tablespoons of boiling water,
• 1.5 teaspoons of gelatin,
• 140 grams of butter,
• 140 millilitres of heavy cream,
• 140 grams of powdered sugar,
• 6 tablespoons of cocoa.

Directions:

1. Sift the flour into a large bowl and add cocoa, baking powder, and baking soda. Then, add the sugar and a pinch of salt. Mix all the ingredients briefly.
2. Add kefir, eggs, oil, and plum jam to the dry ingredients. Mix all the ingredients using a whisk. Do not exceed three minutes.
3. Add 240 millilitres of hot water to the prepared batter. Add it in parts, stirring the batter constantly. The batter must absorb all the water. Pour it into a springform pan lined with parchment paper. Tap it a few times on the counter to release large air bubbles. Bake the cake in a preheated oven at 180 degrees Celsius, on the top-bottom setting, for about 60 minutes until a toothpick comes out clean.
4. Prepare the frosting. Pour the gelatin into a small container and mix with 3 tablespoons of freshly boiled water. Once it dissolves, set it aside to cool. Transfer the butter to a small saucepan. Add the cream, powdered sugar, and cocoa. Heat over low heat, stirring constantly, until the frosting thickens. Then, mix it briefly with the previously dissolved gelatin. Set the frosting aside for a few minutes.
5. Spread the frosting on the cooled cake.