Israeli-inspired Chocolate Cake

Ingredients

The Israeli-inspired Chocolate Cake takes the traditional Colombian Torta Negra and infuses it with Israeli flavors and ingredients. While the original Torta Negra relies heavily on dried fruits and nuts, the Israeli twist incorporates Middle Eastern spices such as cardamom and cinnamon, adding a unique and aromatic touch to the cake. Additionally, the Israeli-inspired version may use local Israeli ingredients like tahini or halva to further enhance the flavor profile. We alse have the original recipe for Torta negra Colombiana, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder ¾ cup (75g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda 1 ½ teaspoons baking soda
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
• ½ teaspoon salt ½ teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) strong brewed coffee, cooled 1 cup (240ml) strong brewed coffee, cooled
• Powdered sugar or chocolate sauce, for garnish Powdered sugar or chocolate sauce, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 58g, 38g
• 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, cardamom, cinnamon, and salt.
3. 3.
   In a separate bowl, beat the eggs. Add the buttermilk, vegetable oil, and vanilla extract. Mix well.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. 5.
   Stir in the cooled brewed coffee until the batter is smooth.
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.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the cake with powdered sugar or drizzle with chocolate sauce for garnish.
10. 10.
    Slice and serve.

Treat your ingredients with care...

• Cocoa powder — Use high-quality unsweetened cocoa powder for the best flavor.
• Cardamom and cinnamon — Grind whole spices for a fresher taste.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of orange zest to the batter.
• Serve the cake warm with a scoop of vanilla ice cream for a delightful dessert.
• Experiment with different garnishes such as fresh berries or a dollop of whipped cream.
• To make the cake extra moist, brush the layers with a simple syrup made from equal parts sugar and water before assembling.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Israeli-inspired Chocolate Cake as a decadent dessert after a delicious Israeli-inspired meal. Pair it with a cup of freshly brewed coffee or a glass of Israeli wine for a delightful combination.

Presentation advice

To present the Israeli-inspired Chocolate Cake, dust the top with powdered sugar and place a sprig of fresh mint on the side. For an elegant touch, drizzle chocolate sauce in a decorative pattern on the serving plate before placing the cake slice.