John Myers
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Choco-Loco Cake
The perfect choco-loco cake recipe with a picture and simple step-by-step instructions.
Cake with chocolate and apple pieces
- 200 ml Cream
- 350 g Dark chocolate couverture
- 250 g Whole milk chocolate grated
- 200 g Soft butter
- 200 g Sugar
- 1 pinch Salt
- 4 Pc. Eggs
- 200 g Flour
- 4,5 tsp Baking powder
- 25 g Ground almonds
- 10 tbsp Milk
- 1 Pc. Apple
chocolate cake
- 75 g Whole milk chocolate grated
- 50 g Dark chocolate couverture
- 90 g Soft butter
- 125 g Sugar
- 1 pinch Salt
- 2 Pc. Eggs
- 60 g Flour
- 10 g Food starch
- 1 tsp Baking powder
- 25 g Cocoa powder heavily de-oiled
- 80 g Ground almonds
- 130 ml Cream
- 350 g Couverture white
cherrycake
- 160 g Sour cherries from the glass
- 90 g Soft butter
- 1 pinch Salt
- 108 g Sugar
- 2 Pc. Eggs
- 100 g Flour
- 30 g Food starch
- 1 tsp Baking powder
- 80 g Greek yogurt 10% fat
- 120 g Cream cheese
- 34 g Butter
- 40 g Powdered sugar
- For the ganache of the chocolate apple pie, heat the cream, but do not boil it. Meanwhile, chop 150 g dark chocolate and 150 g whole milk couverture. Pour the heated cream over the chocolate, stir and then place in the refrigerator for at least two hours. For reasons of time, the 100 g dark chocolate couverture is only grated once all the cakes are in the oven.
- For the chocolate-apple batter, melt the softened butter in the microwave or in a saucepan and stir with the whisk of the hand mixer with the sugar and a pinch of salt, then add one egg (4 in total) per minute and beat strongly.
- Then mix the flour, baking powder and ground almonds in a bowl and fold into the egg-butter mixture alternately with the milk.
- Chop the 100 g dark chocolate couverture and peel an apple and cut into small pieces – fold in everything. Fill into a 20 cm springform pan that has been greased or lined with baking paper and bake for approx. 35 minutes at 175 ° C.
- For the chocolate cake ganache (the middle cake), heat the cream, but do not boil it. Chop the light couverture and pour the cream over it, stir well and store in the refrigerator for about 2 hours.
- Chop whole milk and dark chocolate couverture and melt in a water bath. Beat butter and sugar until frothy, add one egg per minute. Now stir in the melted chocolate.
- Mix the flour, baking powder and cocoa in an extra bowl and then sift over the liquid mixture. Mix everything well, then fold in the ground almonds.
- Fill the dough into a 16 cm springform pan that has been greased or lined with baking paper and bake for about 40 minutes at 170 ° C. (Do not forget the swab sample).
- For the cherry cake, drain the cherries well. Beat the butter with the sugar until frothy. Beat one egg per minute at a time. Add a pinch of salt and the yogurt.
- Mix baking powder, flour and cornstarch in a separate bowl and fold into the mixture. Finally, carefully fold in the cherries. For the cream, mix the cream cheese, butter and powdered sugar together well.
- Last step when all the cakes have been baked: Spread the ganache on the bottom 20 cm cake and coat with dark chocolate shavings. Place the second cake on top and coat with the ganache, and coat with the 100 g light chocolate shavings. Place the top cake on top and brush with the cream cheese cream. If necessary, decorate with maraschino cherries.
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