Chocolate Bomb

My friend loves chocolate cake and its her birthday party tomorrow. I know that she loves my Red Wine and Chocolate Cake so I used this as the basis of the recipe and added a little extra chocolate!

For a 20cm spring pan:
250g caster sugar
250g soft butter
2 teaspoons vanilla sugar
4 eggs
250g plain flour
2 teaspoons baking powder
150ml red wine
100g chocolate flakes
1 teaspoons cinnamon
3 tablespoons good quality cacao

Preheat the oven to 180°C.

Cream the butter with sugar and vanilla sugar. Add one egg at a time and whisk in for about a  minute each.

Sift in the flour and baking powder, cinnamon and cacao. Add the remaining ingredients and whisk together.

Line the bottom of the pan with parchment paper. Grease the sides.

Pour the batter into the pan and bake for about 40 minutes (check with tooth pick)!

Remove the cake from the pan and leave to cool down completely. Leave in the fridge for a few hours.

For the topping use:

200g dark chocolate
cold water
 

Melt the chocolate in a water bath (do not let the upper pot touch the surface of the hot water).

Take a small and a large bowl and fill the large one with cold water. Place into the fridge.

Pour the melted chocolate into the small bowl and place into the large bowl filled with cold water.

Start whisking with a hand mixer on the highest setting. Slowly add in some cold water. Keep stirring until it forms an airy mousse. Add more water if necessary.

Place mousse into the fridge to set.

Spread the mousse on the cake with a long knife.

Add about 2-3 tablespoons of sour cream to the remaining mousse and whisk together. Use for decorations!

Leave the cake to set in the fridge over night and enjoy 🙂

 

You could use milk chocolate instead of dark chocolate which gives a nice contrast to the dark cake:

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