Recipe Published: July 15, 2023

Written by: Jasma

CONTENTS

Recipe Breakdown

Ingredients

Special Equipment

Video Tutorial

Process

RECIPE BREAKDOWN

Difficulty: easy | Oven Preheating needed: 340°F / 170°C | Serving: 1 (4") single serving cake

INGREDIENTS

Chocolate cake:

50 g (1/4 cup) hot water 

1 1/2 tsp instant espresso granules   

15 g (3 tbsp) cocoa powder 

50 g (1/4 cup) milk

30 g (3 tbsp) flavourless oil

1 large egg

50 g (1/4 cup) white granulated sugar 

55 g (1/2 cup) all purpose flour 

10 g (1 tbsp) cornstarch 

1/4 tsp baking soda 

1/4 tsp baking powder 

Pinch of salt

Chocolate Frosting: 

100 g (1/2 cup) whipping cream 

1 1/2 tbsp cocoa powder

30 g (3 tbsp) white granulated sugar 

Decoration: 

Fresh figs 

Almond slices

SPECIAL EQUIPMENT

4 inch cake pans

LET’S BEGIN!

1. Dissolve the instant espresso granules and cocoa powder in hot water.

2. Also add the milk and flavourless oil and mix until emulsified. 

3. In a separate bowl, mix together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. 

4. In another bowl, lightly whip up the egg with white granulated sugar until airy. 

5. Combine the egg with the cooled chocolate mix.

6. Then combine the wet ingredients with the dry ingredients until smooth. 

7. Pour the cake batter into two lined cake tins and bake in the preheated 340°F/170°C oven for 25 minutes until a toothpick inserted comes out clean. 

8. Remove the cakes from the pans, peel off the parchment paper and cut into your desired layers once cooled completely. 

9. To make the frosting, first mix some cocoa powder with the white granulated sugar to avoid any lumps.

10. Add the cocoa powder and sugar to the whipping cream and whip until medium-stiff peaks form. 

11. Decorate the cake as you like.