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English chocolate cake

Serves : 8 people
Preparation : 1 hour
Cooking : 40 minutes
Wait : 1 hour

Ingredients

Instructions

  • Preparing the chocolate glaze
    • Keep the cream chilled, along with the utensils you’ll use to whip it (mixing bowl, whisk attachments). Wait about an hour so everything is thoroughly chilled.
      Then whip the heavy cream until it becomes very firm.
      The Chef’s Tip
      Start by using the mixer on medium speed, then increase the speed as the cream begins to thicken. Be patient—it takes about 10 minutes to achieve a very firm consistency!

    • Add the powdered sugar, cocoa powder, and cornstarch.
      The Chef’s Tip
      Powdered sugar and cocoa powder tend to clump together. Use a fine-mesh sieve to sift them. This will make them much easier to fold into the whipped cream.

    • Gently whisk until the dry ingredients are fully incorporated into the whipped cream.
      Add the vanilla extract and whisk to combine.
      Refrigerate the topping.
  • Making the cake
    • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, instant coffee, baking powder, baking soda, and salt.
      Whisk until combined.
    • Add the mashed banana, liquid coffee, oil, eggs, and vanilla extract.
      Whisk again until the mixture is smooth.
    • Preheat the oven to 175°C.
      Line the bottoms of the two cake pans with parchment paper.
      Divide the cake batter evenly between the two pans.
    • Bake for 30 minutes.
      Check for doneness by inserting a knife.
      The Chef’s Tip
      Let the cakes cool in the oven for 10 minutes, leaving the door slightly ajar. This will give them a light crispiness around the edges, which contrasts nicely with the moist interior 😋

    • Remove from the oven and carefully turn out the two cakes.
      Let them cool.
  • Final assembly and glazing
    • Cut each cake into two slices lengthwise using a bread knife.
      Place the bottom half of the larger cake on a large plate, which will serve as your serving platter.
      The Chef’s Tip
      Use the bottom of the cake pan to slide the cake halves onto the plate without breaking them.

    • Spread a thin layer of frosting on top of one cake layer. Then
      place the second cake layer on top and repeat the process until you reach the last cake layer.
    • Spread the frosting all around the cake.
      Smooth it out with a spatula for a professional-looking finish 🧑‍🍳
    • For the finishing touch, use a vegetable peeler to make small shavings of dark chocolate.
      Sprinkle them over the top and sides of your cake.
      Keep it chilled until ready to serve, and enjoy! 😋