Best 2 Israeli Chocolate Cake With Instant Icing Recipes
Indulge in the delectable flavors of the Israeli Chocolate Cake, an iconic pastry that embodies the essence of comfort and indulgence. This moist and rich cake boasts layers of fluffy chocolate sponge, generously coated with a luscious chocolate ganache. Its simplicity belies its exquisite taste, making it a beloved favorite among chocolate enthusiasts worldwide. Accompanying the main recipe are two variations that cater to diverse preferences: a decadent Flourless Chocolate Cake for a gluten-free delight and a luscious Chocolate Mousse Cake for those seeking an airy and light treat. Each recipe is meticulously crafted to ensure a delightful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
CHOCOLATE CAKE IN THE INSTANT POT®
Serve plain or decorate with chocolate sprinkles and fruit.
Provided by Anonymous
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sugar and butter to the pot; stir until butter melts, about 5 minutes. Add milk and cocoa powder. Whisk until smooth and starting to bubble, about 5 minutes. Remove pot and let chocolate mixture cool, 5 to 10 minutes.
- Pour 1/2 cup chocolate mixture into a small bowl. Reserve for drizzling over the cake.
- Whisk eggs, one at a time, into the remaining chocolate mixture in the pot. Add flour and baking soda; mix thoroughly.
- Return pot to the cooker. Close and lock lid. Select Cake function according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Switch to Warm function after timer goes off. Set timer for 30 minutes.
- Unlock and remove lid; lift out pot. Run a knife around the sides of the pot to release cake. Place a serving plate on top. Invert cake onto the serving plate.
- Poke holes in the cake with a toothpick or sharp knife. Drizzle reserved chocolate mixture slowly over the cake, letting it absorb the chocolate.
Nutrition Facts : Calories 518 calories, Carbohydrate 65.2 g, Cholesterol 155.2 mg, Fat 26.8 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 16 g, Sodium 285.1 mg, Sugar 38.6 g
Tips:
- Use a springform pan to bake the cake for easy removal.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it.
- For a richer flavor, use heavy cream instead of milk in the frosting.
- You can decorate the cake with chocolate chips, sprinkles, or fresh fruit.
Conclusion:
This easy and delicious Israeli chocolate cake is the perfect dessert for any occasion. The moist and tender cake is topped with a rich and creamy chocolate frosting that will make your taste buds dance. The cake is also easy to make, so even if you're a beginner baker, you can still impress your friends and family with this special treat.
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