Serano Chocolate Cake

Serano Chocolate Cake

4 Reviews 4 Pics
  • Prep

    1 h
  • Cook

    30 m
  • Ready In

    2 h 30 m
mariannaGR
Recipe by  mariannaGR

“Very chocolaty chocolate cake made from scratch! Perfect for kids' birthday parties and it is good they learn to appreciate the taste of real chocolate and real whipped cream!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9-inch cake

ADVERTISEMENT

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. Sift the flour and cocoa powder together and set aside. Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. Use a spatula to carefully fold in the flour mixture. Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.
  3. To make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove the pan from the heat and set aside.
  4. To make the Italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). Use a candy thermometer and bring the sugar to the soft ball stage (240 degrees F/115 degrees C). While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form.
  5. When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature.
  6. Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Remove from heat and allow to cool until the chocolate is room temperature but still fluid.
  7. Whip the 1 3/4 cups cream until medium-stiff peaks form.
  8. Use a rubber spatula to fold the melted chocolate into the egg white meringue. Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.
  9. To assemble the cake, split the sponge cake into two layers. Set one cake layer on a turntable or plate. Brush the cake well with the simple syrup. The cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. Spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. Repeat with the syrup and the cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving.

Share It

Reviews (4)

Rate This Recipe
Doughgirl8
8

Doughgirl8

I've been having a hard time rating this recipe. The frosting/filling is a definite 5 stars—wow! What a lovely chocolate mousse! The sponge cake, though…that was tough. And I mean that literally. I soaked it with the entire amount of simple syrup, but even a day later, the cake was very chewy. I think, if I tried again, I'd split the cake into three layers, rather than two; the cake is easy to slice and handles well, so it wouldn't be a problem to cut it into thinner layers. However, I think I'll probably just use a different sponge cake recipe. I love the frosting part, though, and will definitely make it again. Oh, and it goes without saying (but I'll say it): high-quality ingredients really matter in this cake.

CondorsCookin
1

CondorsCookin

Not stoked on this recipe. I made this recipe into cake pops. While the balls popped out of the iron easy as a dream and LOOKING fabulous, they were dry and a bit bitter tasting. I am not a fan of simple syrup glaze so that could be part of my problem. Butter, vanilla and a bit more sugar should do the trick to keep this moist and a bit sweeter. I will try again.

loldonttrustanyone
1

loldonttrustanyone

i loved it!

More Reviews

Similar Recipes

Warm Flourless Chocolate Cake with Caramel Sauce
(94)

Warm Flourless Chocolate Cake with Caramel Sauce

Eclair Cake with Chocolate Ganache
(72)

Eclair Cake with Chocolate Ganache

German Chocolate Cake II
(46)

German Chocolate Cake II

Dark German Chocolate Cake
(19)

Dark German Chocolate Cake

Nairobi Chocolate Cake
(18)

Nairobi Chocolate Cake

Chocolate Chocolate Cake
(17)

Chocolate Chocolate Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 59.6 g
  • 19%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Eclair Cake with Chocolate Ganache

>

next recipe:

Idahoan Potato Chocolate Cake Pops