I have been baking this chocolate cake with a liquorice cream layer using a recipe from baking recipe magazine coming together with the weekly magazine "Femina". I have made no change to this recipe.
When I finally had put the cake together, I noticed a jam of blackcurrant standing untouched together on the kitchen table !!! So it turned out, that I had forgot to use the blackcurrant jam, so therefore I have been serving blackcurrant jam as a sauce together with the cake.
I find this cake to be very, very rich in chocolate taste, so this is cake for the chocolate lovers being full of dark chocolate together with plenty of butter. The liquorice taste is not very dominating in the final cake. Perhaps replacing the brown sugar with dark muscovado sugar with give more of a liquorice twist to the cake ?
Chocolate cake with liquorice cream layer:
- 200 g dark chocolate
- 150 g butter - soft
- 200 g brown sugar
- 5 eggs - divided into egg white and egg yolk
- 100 g (cake) wheat flour
- 1 teaspoon baking powder
- 5 tablespoon blackcurrant jam
- 2½ dl dairy whipping cream, 35-40% fat
- 50 g icing sugar
- 2 tablespoon liquorice syrup
- 200 g dark chocolate
- 100 g butter
- 1 tablespoon liquorice syrup
- Heat up the oven to 180'C.
- Melt the chocolate for the buns together in water bath. Let the chocolate slightly cool down.
- Meanwhile the butter and brown sugar into foam texture.
- Add the one egg yolk at the time into the butter-sugar mass, whip in the each egg yolk, before the next egg yolk is added.
- Add in the wheat flour and baking powder.
- Afterwards add in the melted chocolate.
- Whip the egg white stiff.
- Gently stir in the whipped egg white.
- Divide the dough into 2 portions.
- Fill the dough into 2 round 20 cm round forms.
- Bake the two chocolate buns at 180'C for 20-25 minutes.
- Let the chocolate buns down after the baking.
- Mix the dairy whipping cream, icing sugar and liquorice syrup together.
- Whip the cream into a whipped foam.
- Place the first chocolate bun into a round spring form as bottom layer.
- Spread the blackcurrant jam on top of the this chocolate bun layer.
- Spread the whipping cream layer on top of the blackcurrant jam.
- Place the second chocolate bun on top of the whipped cream.
- Place the cake cold in the refrigerator.
- Melt the dark chocolate, butter and liquorice syrup together over a water bath.
- Add this melted mass into a another bowl, which is placed cold in the refrigerator.
- Stir in this chocolate glazing every 5-10 minutes.
- When the chocolate glazing is thick enough spread it as top of the chocolate layer.
- Place the cake cold, until it is time to serve the cake.
- Consider to take the cake out of the refrigerator ½ hour prior to serving, as the chocolate glazing is very, very firm to cut through.