Italian Chocolate Cake

Ingredients

While the original Kek chokulåti from Kyrgyz cuisine is a simple chocolate cake, this Italian adaptation takes it to a whole new level. The addition of espresso in the cake batter and the use of a rich chocolate ganache frosting give it a distinct Italian twist. The Italian Chocolate Cake is also more decadent and indulgent, with a deeper chocolate flavor and a velvety texture that sets it apart from the original. We alse have the original recipe for Kek chokulåti, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar 1 3/4 cups (350g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) hot brewed espresso 1 cup (240ml) hot brewed espresso
• 1/2 cup (120g) unsalted butter 1/2 cup (120g) unsalted butter
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 12 ounces (340g) semisweet chocolate, chopped 12 ounces (340g) semisweet chocolate, chopped
• Chocolate shavings, for garnish Chocolate shavings, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 26g, 14g
• Carbohydrates (total, sugars): 60g, 42g
• Protein: 6g
• Fiber: 4g
• Salt: 0.9g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Stir in the hot brewed espresso until the batter is smooth.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 30-35 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 saucepan, melt the butter over medium heat. Add the heavy cream and bring it to a simmer.
10. 10.
    Remove the saucepan from the heat and add the chopped semisweet chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.
11. 11.
    Let the ganache cool for about 10 minutes, then pour it over the cooled cake, allowing it to drip down the sides.
12. 12.
    Garnish the cake with chocolate shavings.
13. 13.
    Allow the ganache to set before serving.

Treat your ingredients with care...

• Cocoa powder — Use high-quality unsweetened cocoa powder for the best flavor.
• Espresso — If you don't have espresso, you can use strong brewed coffee instead.
• Semisweet chocolate — Opt for a good quality chocolate with at least 60% cocoa solids for a rich and intense flavor.
• Chocolate shavings — Use a vegetable peeler to create beautiful chocolate shavings for garnishing the cake.

Tips & Tricks

• For an extra kick of flavor, add a splash of liqueur such as amaretto or rum to the ganache.
• To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water before frosting.
• If you prefer a lighter frosting, you can use whipped cream instead of ganache.
• Serve the cake at room temperature for the best texture and flavor.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve each slice of Italian Chocolate Cake with a dollop of freshly whipped cream or a scoop of vanilla gelato for a delightful contrast of flavors and textures.

Presentation advice

To make the cake even more visually appealing, dust the top with a light sprinkling of cocoa powder before adding the chocolate shavings. Place a few fresh berries or mint leaves around the base of the cake for an elegant touch.