There are far too many elaborate cake recipes! On the other hand, it often takes a little longer to find a recipe for a really good, quick and moist cake. To make your search easier, we are sharing all the recipes that we have tried in our Theyo test kitchen and found to be good. And because we usually wait impatiently for our cake, the recipes are often made quickly. Curtain up for the best, tastiest and particularly quick chocolate cake!
It doesn't always have to be an elaborate layer cake. But a quick, juicy chocolate cake can and should always be! Whether it's a birthday, name day, Sunday, World Chocolate Day or just a gray Wednesday. There are a dime a dozen occasions and reasons for a great and simple chocolate cake. And the best thing about this cake? If you bake it on Wednesday, you can still eat super juicy leftovers on Sunday. The brilliant idea for the chocolate cardamom frosting comes from the equally brilliant The Boy who Bakes . We share his unconditional love of cardamom as much as his love of chocolate cake. And we think you should do the same! Cardamom not your thing at all? Even without the icing, the cake is super delicious... and it's also easier to freeze. A real all-round talent!
Sour Cream Chocolate Loaf Cake
150 g unsalted butter, room temperature
300 g light brown sugar
1 teaspoon vanilla extract
2 large eggs
200 g wholemeal spelled flour
100g ground almonds
75g good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
150g sour cream
185ml hot coffee (see note below)
Note on coffee: Unlike other cakes – where coffee often contributes a strong chocolate flavor – in this recipe we want to actually taste the coffee. Depending on your taste, you can make the coffee really strong.
Espresso cardamom milk chocolate glaze (what else ;-) ?)100 g milk chocolate, finely chopped
1/8 teaspoon ground cardamom
1 tablespoon instant espresso powder
Optional: a handful of cacao nibs
Quick chocolate cake – how it works:
You can use a loaf tin for this delicious and quick chocolate cake and either grease it or line it with baking paper. The quantities in the recipe are for a large baking pan. If you only have a small tin, you can simply fill the excess batter into muffin tins and then not only have a 'Loaf Cake' but also super delicious muffins.
- Preheat the oven to 180 degrees.
- Beat the butter and sugar until light and fluffy, about 5 minutes.
- Add the vanilla and whip the mixture again for a few seconds to distribute the vanilla throughout the mixture.
- Add the eggs one at a time, making sure the first egg is fully broken before adding the second.
- In another bowl you can mix the flour, almonds, cocoa powder, baking powder and salt. If you want to be absolutely sure, you can press this mass through a fine sieve again. This will ensure that lumps of cocoa are removed.
- Add the (sifted) mixture in 3 parts - alternating with the sour cream - to the butter-sugar mixture.
- Finally, stir in the hot coffee until you have a smooth cake batter. Pour the finished dough into the greased or lined loaf pan and carefully smooth the surface.
- Bake the cake for about 50 minutes or until the well-known wooden skewer comes out "clean" of the cake .
- Then let the cake cool down in the mold for about 15 minutes before you remove it from the mold and let it cool down completely on a grid.
Mirror, mirror...or: the glaze
- For the icing, put all the icing ingredients - milk chocolate, cream, cardamom, espresso powder - in a bowl in a water bath.
- While the ingredients in the bowl are slowly heating, stir occasionally until you have a smooth, silky ganache.
- Pour the ganache over the cooled (!) cake and let it drip down the sides.
- Even if it's difficult: put the finished cake aside for about 1 hour until the ganache has set.
Incidentally, 'The Boy who Bakes' recommends cocoa nibs as a topping. Speaking of cocoa nibs: you want to know what cocoa nibs are all about or why they are considered healthy? You can find out here ...
Header photo by Karolina Grabowska