John Myers
Ingredients for 1 servings:
- 270 g wheat flour type 405 or type 550
- 20 g cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- 65 g cocoa powder
- 1 tbsp instant coffee powder
- 75 g butter, room temperature
- 100 g oil, neutral
- 220 g sugar
- 1 vanilla pod(s)
- 1 tbsp apple cider vinegar
- 3 m.-sized eggs
- 175 ml milk
- 150 g butter, room temperature
- 380 g powdered sugar
- 300 g cream cheese
- 60 g cocoa powder
- 1 tsp vanilla essence
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes
For the cake base, grease a 26cm springform pan and line both the bottom and sides with baking paper. Preheat oven to 150°C (top/bottom heat). Sift the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder (65g) into a bowl, mix, and set aside. If you want the version with coffee, add the coffee as well. In a second bowl, beat the butter (75g) with a mixer until creamy. Then add the sugar, vinegar, and the scraped vanilla bean seeds and mix for about 1 minute. Add the eggs every 15 seconds. Then add the oil. Add the dry ingredients and mix at medium speed until a dough forms. Slowly add the milk until a creamy and smooth dough forms. It should not be too stiff. The optimal consistency is when it almost flows into the baking pan by itself. Pour the dough into the baking pan and spread it evenly. Drop the baking pan from a low height onto the work surface 2-3 times to remove any trapped bubbles. Place the cake on the middle rack of the preheated oven and bake for 40 minutes. Remove the cake and let it cool completely on a wire rack. The sides of the springform pan can be opened and removed immediately after the cake is out of the oven. The same applies to the strips of baking paper. For the chocolate cream cheese frosting, cream the butter (150 g) with a mixer until light and fluffy. Add the powdered sugar and mix everything together. It will now form a crumbly mixture, but that’s okay. Now add the cream cheese and mix everything together gently. Be careful here, as cream cheese becomes more liquid when beaten. Therefore, only beat on low to medium speed and only until all ingredients are combined. Now add the cocoa powder and, if desired, the vanilla essence and mix everything together gently until you have a smooth cream. If the cream is still a little too soft, simply refrigerate. Cooling the cream causes it to firm up again. To finish the cake, cut the cooled cake base in half crosswise. Set the cake topper aside. Spread just under half of the cream cheese frosting on the cake base and spread it evenly. Place the cake topper on top of the bottom half and spread the remaining cream evenly. I personally always save around 50g of the cream and then decorate the cake at the end using a piping bag with a star nozzle. But there are no limits to your imagination. Chopped pistachios, grated chocolate, fresh strawberries, etc. are also suitable.
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