Chocolate Cake with Coffee and Dulse
A soft, dark cake with a hint of saltiness to round off the deep, slightly bitter chocolate.
Makes 10-12 slices
Time 50 mins prep, 40 mins baking
Thanks to incredibly skilled part-time baker Faith, of blog FaithBakes, for sharing this irresistible recipe.
"It can't be said that this cake is good for the waistline, but once in a while don't we all just need a proper piece of chocolate cake? Plus Mara's Dulse seaweed seasoning is a vitamin-rich addition to take the edge off the guilt just a little!"
- 1 tbsp Dulse
- 40g dark chocolate (at least 70% cocoa solids)
- 170ml hot brewed coffee (I used french press)
- 300g caster sugar
- 160g plain flour
- 60g cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/8 tsp pinch salt
- 2 medium eggs
- 90ml vegetable oil
- 170ml buttermilk, well-shaken (if you can't find buttermilk, it's fine to use a 50/50 mix of full fat milk and plain yogurt)
- 1/2 tsp vanilla extract
For the topping
- 2-4 tsp Dulse
- 125g dark chocolate (at least 70% cocoa solids)
- 100g unsalted butter, cubed
- 1 tbsp amaretto (optional)
- Turn on the oven at 170C / Gas Mark 4. Grease and line a 20cm (8in) spring-form tin or deep, loose bottomed tin with baking paper.
- Finely chop the chocolate for the sponge and put into a heat proof bowl. Pour the hot coffee into the bowl with the chocolate. After letting it stand for a minute, stir the mixture gently to combine, then leave it to cool slightly while you do the next steps.
- In a large bowl, sieve together the sugar, flour, cocoa powder, baking soda, baking powder, salt and Dulse. Use a whisk to evenly mix everything.
- Using a free-standing mixer, or a large mixing bowl and an electric hand whisk, beat the eggs until they are pale and slightly frothy on the top. Add the oil, buttermilk, vanilla and chocolate/coffee to the bowl and mix again gently until combined.
- With the mixer on a low speed, add the flour mixture a spoonful at a time. Once it is all in the mixture, scrape down the sides and bottom of the bowl then beat on a medium speed for about 2 minutes.
- Pour the batter into your prepared tin and cook for approximately 40 minutes or until a skewer inserted into the centre comes out clean. Once cooked, leave to cool completely in the tin.
- While the cake is cooling, make your topping. Break up the chocolate into a heat proof bowl, add the amaretto (if using) and melt gently over a pan of simmering water. Once melted, remove the bowl from the pan and add the butter a cube at a time, stirring gently. You should end up with a smooth, glossy mixture; if the chocolate firms before you are finished adding butter, set it back over the simmering water for a minute until smooth.
- Place a wire cooling rack over a baking tray. Once the cake is completely cool, turn it out of the tin upside down onto the wire rack (so the flat bottom is facing upwards). Depending on the temperature of your kitchen, the chocolate mixture should thicken slightly as it cools; put it in the fridge for 10 minutes to encourage it to thicken if necessary. Once it reaches this stage but is still pourable, pour it over the cake allowing it to flow down the sides. Neaten the sides with a palette knife, then leave until almost set.
- Finally, sprinkle 2-4 tsp of Dulse across the top, depending how much you would like the flavour to come through, and allow it to set completely.
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