Guatemalan Chocolate Cake

Ingredients

While the original Heavy Cake from Scottish cuisine is known for its dense and rich texture, the Guatemalan Chocolate Cake takes inspiration from the original but adds a unique twist. The Guatemalan version incorporates traditional Guatemalan spices like cinnamon and coffee to enhance the flavor profile. Additionally, the cake is topped with a chocolate ganache and toasted almonds, giving it a luxurious touch. We alse have the original recipe for Heavy Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 cup (240ml) strong brewed coffee, cooled 1 cup (240ml) strong brewed coffee, cooled
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120g) dark chocolate, chopped 1/2 cup (120g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (30g) toasted almonds, for garnish 1/4 cup (30g) toasted almonds, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 54g, 36g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and ground cinnamon.
3. 3.
   In a separate bowl, whisk together the vegetable oil, eggs, cooled coffee, milk, and vanilla extract.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Fold in the chopped dark chocolate.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
10. 10.
    Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides.
11. 11.
    Garnish with toasted almonds.
12. 12.
    Slice and serve.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor.
• Cinnamon — Ground cinnamon adds warmth and depth to the cake. Use freshly ground cinnamon for optimal flavor.
• Coffee — Brew a strong cup of coffee and let it cool before adding it to the batter. The coffee enhances the chocolate flavor.
• Toasted almonds — To toast the almonds, spread them on a baking sheet and bake at 180°C (350°F) for 5-7 minutes until golden brown. Let them cool before using as a garnish.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili powder to the batter.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
• If you prefer a stronger coffee flavor, increase the amount of coffee in the recipe.
• To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water before assembling.
• Experiment with different types of nuts for the garnish, such as chopped hazelnuts or pecans.

Serving advice

Serve the Guatemalan Chocolate Cake at room temperature for the best flavor and texture. Cut into slices and enjoy with a cup of freshly brewed Guatemalan coffee.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of cocoa powder before adding the chocolate ganache. Place a few whole almonds on top of the ganache for an elegant touch.