Angela DealeOaxaca chocolate mocha cake
I made a wedding anniversary cake for my husband and myself last week. We don't usually indulge in decadent treats--I'm more of a coffee cake and cookies baker--but this was a special occasion. I had some Lindt 99% dark chocolate that I wanted to use, so I decided to make a chocolate cake. I've never had much luck with chocolate cakes--they never seem to be chocolatey enough, and when they are, I find their flavours don't have as much depth as I'd like. I prefer chocolate-something blends to pure chocolate.
Martha Stewart has a recipe for a flourless chocolate cake with an espresso glaze, which I adapted and turned into an Oaxaca chocolate mocha cake. I didn't make the espresso glaze, instead serving slices with loosely whipped cream and fresh strawberries. The main difference in my version of the cake is that I used two types of chocolate instead of bittersweet chocolate. I also used coffee instead of espresso because 99% chocolate is very, very bitter/strong.
Oaxaca, a rugged state in southern Mexico, is known as the country's centre of chocolate production. I had some Oaxaca chocolate--canela (cinnamon) flavour and moka (mocha) flavours--in the pantry, and I usually make only hot chocolate or cookies with it. Although one can eat Oaxaca chocolate out of hand, people who've never had it before might find its slightly gritty texture off-putting. The chocolate owes its uniqueness to ground cacao beans and the addition of other ingredients to enhance the chocolate flavour.
Oaxaca chocolate mocha cake (based on Martha's recipe)
Ingredients
Directions
This chocolate cake is a must for chocolate lovers. The top cracked and crumbled beautifully, and it had a dense, moist, velvety crumb. To serve leftovers, I just heated slices for 20 seconds in the microwave. Incredibly, the cake tasted even better the next day. The coffee flavour was richer and deeper, without being overpowering.
The verdict? One of the best cakes I ever made. I'd have to use Oaxaca chocolate to replicate the cake exactly, but I might follow Martha's recipe next time and see how it compares. (Knowing her recipes, it'd be delicious.)
Martha Stewart has a recipe for a flourless chocolate cake with an espresso glaze, which I adapted and turned into an Oaxaca chocolate mocha cake. I didn't make the espresso glaze, instead serving slices with loosely whipped cream and fresh strawberries. The main difference in my version of the cake is that I used two types of chocolate instead of bittersweet chocolate. I also used coffee instead of espresso because 99% chocolate is very, very bitter/strong.
Oaxaca, a rugged state in southern Mexico, is known as the country's centre of chocolate production. I had some Oaxaca chocolate--canela (cinnamon) flavour and moka (mocha) flavours--in the pantry, and I usually make only hot chocolate or cookies with it. Although one can eat Oaxaca chocolate out of hand, people who've never had it before might find its slightly gritty texture off-putting. The chocolate owes its uniqueness to ground cacao beans and the addition of other ingredients to enhance the chocolate flavour.
Oaxaca chocolate mocha cake (based on Martha's recipe)
Slice of Oaxaca chocolate mocha cake. Yes, it's supposed to be crumbly on top!
- 3 tablespoons nondairy margarine, plus more for pan
- 2 ounces 99% dark chocolate, chopped
- 4 ounces Oaxaca moka chocolate, chopped
- 6 large eggs, separated, at room temperature
- 1 cup granulated sugar
- 3 tablespoons instant coffee powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
The cake cooling on the rack. Martha's recipe didn't mention rapping the pan to take out the air bubbles on top, so I didn't do it. D'oh!
Directions
- Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
- With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add coffee and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
- In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions.
- Pour batter into prepared pan. Rap pan on the counter to remove any air bubbles.
- Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides.
- Carefully lift cake with a spatula, and remove parchment.
This chocolate cake is a must for chocolate lovers. The top cracked and crumbled beautifully, and it had a dense, moist, velvety crumb. To serve leftovers, I just heated slices for 20 seconds in the microwave. Incredibly, the cake tasted even better the next day. The coffee flavour was richer and deeper, without being overpowering.
The verdict? One of the best cakes I ever made. I'd have to use Oaxaca chocolate to replicate the cake exactly, but I might follow Martha's recipe next time and see how it compares. (Knowing her recipes, it'd be delicious.)
