Chocolate cakes get a boost: Cocoa and perfect frosting duo

Chocolate pastries have many fans. Sweet, aromatic, and mood-enhancing ingredients make them irresistible. The cake we propose is delicious, and the frosting crowns this masterpiece.

Chocolate pastries often use dark chocolate, which contains more cocoa mass than milk chocolate, giving it a specific, intense flavor. Recently, we've noted that chocolate prices are increasing. For today's cake, you'll need cocoa, which further intensifies the chocolate character of the pastries.

Cocoa is a dark powder commonly used to prepare a rich drink by mixing it with milk. It is produced through a process that includes fermentation, grinding, and roasting cocoa beans, giving it that distinctive flavor we love. Cocoa is packed with nutrients and is especially noted for its high magnesium content. It also contains fiber, vitamins, and polyphenols. Adding hot water to the cocoa enhances flavor and makes the cake moister.

This recipe uses cocoa for both the cake and the frosting. This perfect duo ensures the cake remains moist and rich in chocolate flavor. The creamy consistency of the frosting melts in your mouth, and fresh strawberries make an excellent pairing.

Ingredients:                   

• 8 oz of wheat flour
• 3 oz of dark cocoa
• 1 ½ teaspoons of baking powder
• 1 ½ teaspoons of baking soda
• 9 oz of sugar
• A pinch of salt
• 4 fl oz of oil (preferably canola)
• 4 oz of plum jam
• 2 eggs
• 8 fl oz of kefir, yogurt, or buttermilk
• 8 fl oz of hot water

Frosting:

• 3 tablespoons of boiling water
• 1.5 teaspoons of gelatin
• 5 oz of butter
• 5 oz of heavy cream
• 5 oz of powdered sugar
• 6 tablespoons of cocoa

Directions:       

1. Sift the flour into a large bowl. Add cocoa, baking powder, and baking soda. Then, add the sugar and a pinch of salt. Mix the ingredients briefly.
2. Add kefir, eggs, oil, and plum jam to the dry ingredients. Mix using a whisk just until combined. Do not exceed three minutes.
3. Add 8 fl oz of hot water to the batter, stirring constantly to ensure the batter absorbs all the water. Pour into a springform pan lined with parchment paper. Tap it a few times on the counter to release large air bubbles. Bake in a preheated oven at 350 degrees Fahrenheit for about 60 minutes until a toothpick comes out clean.
4. Prepare the frosting. Dissolve the gelatin in 3 tablespoons of boiling water, then set it aside to cool. Heat the butter, cream, powdered sugar, and cocoa over low heat in a small saucepan, stirring constantly until thickened. Mix the cooled gelatin into the frosting briefly. Let it sit for a few minutes.
5. Spread the frosting on the cooled cake.