Chocolate is the most widely and frequently craved food. People also readily label themselves as “Chocoholics” and some people like me admit that they are ‘Addicted to Chocolate’. And for someone like me this Cake is just heaven !!!! Try it to believe it!
My son had Lantern Festival in his Kindergarten last week, and I baked this for the buffet arranged there. The day is celebrated on the evening of November 11 in most areas of Germany. Children go through the streets with paper lanterns and candles, and sing songs about Saint Martin. The lantern festival is often compared to American Halloween which comes ten days earlier. Like at Halloween, children often receive sweets and tiny pastries from people watching the parade of lanterns and hearing the many lantern songs.
My son with his Pirate Lantern(left) Kindergarten Procession(right)
Coming to the recipe… this was a huge hit and completely sold out at the buffet.
What you need : (For a 8 inch round pan)
Butter : 125 gms, unsalted and at room temperature
Sugar : 150 gms
Eggs : 2, at room temperature
Blackberry Preserve/Jam : 80 gms, I used mixed berries Jam (See Tips)
All Purpose Flour : 145 gms
Vanilla Extract : 1 tsp
Cocoa Powder : 60 gms
Baking Powder : 2 tsp
Baking Soda : 1 tsp
Milk : 250 ml (See Tips)
Nougat Frosting :
Nougat : 50 gms
Dark Chocolate : 25 gms
Butter : 25 gms
Cream : 100 ml
Icing Sugar : 25 gms (optional, if you want the frosting to be more sweet)
- Preheat oven at 200 degrees C, and grease and a 8 inch round pan with butter and set aside.
- Sift together the flour, baking soda, baking powder and the cocoa powder.
- Beat together the butter and sugar till soft and fluffy. Add in the eggs, one at a time and beat for one full minute after each addition.
- Add the essence and the jam and beat until combined.
- To this, add in the sifted dry ingredients alternately with the milk, beginning and ending with milk.
- Fill the batter into the cake pan and pat the pan gently on the kitchen counter from all sides.
- Bake in the oven for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- If you think the top is getting more brown before the cake is done, cover it gently with an aluminum foil.
- While the cake is baking prepare the Nougat Frosting
- Chop the Nougat and Chocolate.
- In a pot heat cream and butter just till boiling. Do not let it boil, just till it starts to boil.
- Pour this hot mixture on the Nougat and chocolate and stir continuously till smooth.
- Take the cake out of the oven and allow to cool. Using a spatula cover the top of the cake thickly with the Nougat frosting.
- Allow to set for about 30 mins to 1 hour.
Mom’s Tips :
When using Jam, prefer seedless one. The one with seeds is also okay, but I personally find the seeds annoying.
You can even try this cake alternatively, using buttermilk instead of milk.
For the frosting if you do not get Nougat, emit that and use 50 gms of chocolate, to make chocolate ganache.