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Slice of chocolate cake cut with a fork on a pink plate.
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Yummy Chocolate Cake

Course Dessert
Cuisine English
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 servings
Author Jenn

Ingredients

Chocolate Cake Batter

  • 1 cup (125 grams) all purpose flour
  • ½ cup (64 grams) medium rye flour
  • cup (30 grams) cocoa powder
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (120 grams) sunflower seed oil
  • 1 large egg room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons DeLallo Instant Espresso Powder
  • 1 cup (240 grams) hot water (water at 200 F)
  • ¼ cup raspberry preserves

Creme Anglaise

  • 4 large egg yolks room temperature
  • ½ cup (100 grams) granulated sugar
  • 1 cup (240 grams) heavy cream
  • 1 cup (240 grams) whole milk
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon ground cloves

Instructions

Chocolate Cake Batter

  • Preheat oven to 350 F (180 C) and prepare a 9 x 2 inch round cake pan with a non stick spray. Line the bottom of the cake pan with parchment paper.
  • Place all purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl. Hand whick together to evenly distribute the ingedients.
  • Pour in the sunflower seed oil, lightly beaten egg, and vanilla. Stir with a rubber spatula just to lightly mix in.
  • Add the espresso powder to a cup of hot water and stir.
  • Slowly pour the espresso mixture into the cake mixture while stirring with a rubber spatula. At first it may look very watery, but as you gently stir the ingredients will blend into a silky pourable cake batter. Scrape the bottom and side of bowl as needed.
  • Add the fruit preserves by spooning the ¼ cup into 4 small dollups in the batter. Fold the preserves into the batter until incorparated.
  • Transfer batter to prepared cake pan.
  • Bake on middle oven rack for 30-35 minutes until a toothpick inserted into the center come sout with clean or with moist crumbs.
  • Place cake pan on wire rack to completely cool before removing.
  • Slice cake and serve with a drizzle of creme anglaise.

Creme Anglaise

  • Prepare a medium sized bowl by setting a metal seive ontop and set aside.
  • In a medium saucepan, stir together the heavy cream, milk, vanilla and cloves. Cook over moderately low heat until small bubbles appear around the rim of the pan. About 4-5 minutes.
  • In a medium bowl, whisk together the sugar and egg yolks just until combined.
  • Carefully drizzle half of the hot cream mixrire a thin stream into the egg mixrture while whisking. Then pour the tempered egg mixture into the saucepan and cook over moderate heat. Stirr constantly with a wooden spoon, until the sauce has thickened slightly and coats the back of the spoon, another 4 to 5 minutes.
  • Immediately strain the sauce through the seive into the prepared bowl. Serve warm on the cake or cover and refrigerate until chilled.