Extremaduran Chocolate Delight

Recipe

Extremaduran Chocolate Delight

ChocoLocura: A Decadent Extremaduran Chocolate Delight

4.5 out of 5

Indulge in the rich flavors of Extremaduran cuisine with this ChocoLocura recipe. This decadent chocolate delight is a perfect blend of American and Extremaduran influences, resulting in a dessert that will satisfy any sweet tooth.

Jan Dec
Dessert› Cake› Chocolate Cake› Blackout Cake
Cuisine of the Americas› American cuisine
European cuisine› Mediterranean cuisine› Spanish cuisine› Extremaduran cuisine

Preparation time

30 minutes

Cooking time

30-35 minutes

Total time

2 hours

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if using a nut-free Extremaduran liqueur), Soy-free, Halal, Kosher (if using kosher-certified ingredients)

Allergens

Milk, Eggs, Wheat (gluten), Soy (depending on the Extremaduran liqueur used)

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

In this Extremaduran adaptation of the Blackout Cake, we incorporate elements of Extremaduran cuisine to create a unique twist. While the original American recipe focuses on the richness of chocolate, we infuse the cake with a hint of traditional Extremaduran flavors, such as a touch of cinnamon and a splash of local liqueur. These additions enhance the depth of flavors and add a distinct Extremaduran touch to the dessert. We alse have the original recipe for Blackout Cake, so you can check it out.

Nutrition

  • Calories: 520 kcal / 2175 KJ
  • Fat: 26g (Saturated Fat: 12g)
  • Carbohydrates: 70g (Sugars: 50g)
  • Protein: 6g
  • Fiber: 4g
  • Salt: 0.6g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
  2. 2.
    In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt.
  3. 3.
    Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
  4. 4.
    Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but that's normal.
  5. 5.
    Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. 6.
    While the cakes are baking, prepare the chocolate ganache. In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. Set aside to cool.
  7. 7.
    In another bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
  8. 8.
    Once the cakes have cooled, remove them from the pans. Place one cake layer on a serving plate and spread a generous amount of chocolate ganache on top. Place the second cake layer on top and cover the entire cake with the buttercream frosting.
  9. 9.
    Garnish the cake with Extremaduran chocolate shavings.
  10. 10.
    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

  • Extremaduran liqueur — If you can't find Extremaduran liqueur, you can substitute it with a high-quality brandy or rum for a similar flavor profile.

Tips & Tricks

  • For an extra touch of Extremaduran flavor, sprinkle some ground cinnamon on top of the cake before serving.
  • If you prefer a sweeter cake, you can add a tablespoon of honey to the buttercream frosting.
  • To make the cake even more indulgent, serve it with a dollop of whipped cream and a drizzle of Extremaduran honey.

Serving advice

Serve the ChocoLocura cake at room temperature for the best flavor and texture. Cut the cake into slices and serve on individual dessert plates.

Presentation advice

To enhance the presentation, dust the serving plates with cocoa powder before placing the cake slices. You can also decorate the plates with fresh berries or mint leaves for a pop of color.

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