This cake is so festive and beautiful,
that every time I make it, it fills my heart and soul with joy.
Every guest who comes to our meal and meets this cake waits eagerly for it to be served.
It is delicious and moist,
uplifting the spirit,
and bringing much happiness to the heart.
This year, I made this cake for a very special and joyful moment –
for my holiday article photoshoot in the “Makor Rishon” newspaper.
I chose to make my cheerful chocolate cake in a festive and spring-like Passover version.
You can make it with one layer or two.
The fruit decorations are up to your choice,
and everyone who reaches this stage can express themselves and create their cheerful cake.
Sometimes I simply decorate it with beautiful strawberry halves,
and sometimes I like to adorn it with a variety of fruits and spring flowers.
Any decoration you choose will work,
even if you decide to leave it adorned only with its shiny chocolate cream.
Wishing us all a happy holiday of freedom and good days,
and may everyone return home soon!
Two-Tier Chocolate Cake | image: Essy Roz
Two-Tier Chocolate Cake | image: Essy Roz
Two-Tier Chocolate Cake
Ingredients
Suitable for a 26 cm round cake pan.
For a two-tiered cake, read the instructions below
- 200 grams of dark chocolate
- 1/2 cup plant-based milk/regular milk
- 1/2 cup olive oil/coconut oil
- 4 eggs (size M/L)
- 1/2 cup sugar (alternatives in “A Little More From Me”)
- A pinch of salt
- 1 teaspoon vanilla extract (optional)
- 1/4 cup cocoa powder
- 1 1/2 cups almond flour
- 1/4 cup cornstarch
- 1 packet baking powder (10 grams)
If you want to make a two-tiered cake like in the picture, make two separate cake batters and bake them In two pans in the
for the Chocolate Cream:
- 3 tablespoons plant-based milk/regular milk
- 1 tablespoon olive oil/coconut oil
- 100 grams of dark chocolate
For Decoration:
- 250 grams of fresh strawberries, halved
Preparation
Preheat the oven to 175°C, preferably on turbo mode, and line a round baking pan with baking paper.
Place the dark chocolate, milk, and oil in a bowl and heat in the microwave in 30-second intervals until smooth.
Add the eggs, sugar, vanilla extract (if using), and salt to the bowl and mix
well.
Add the almond flour, cocoa powder, cornstarch, and baking powder, and mix until you have a uniform batter.
Pour the batter into the prepared baking pan and bake for 25-35 minutes or
until a toothpick inserted into the cake comes out clean. Remove the cake from the oven and let it cool.
Place all the chocolate cream ingredients in a bowl and melt in the microwave at intervals until smooth and glossy.
Pour the prepared chocolate cream over the cooled cake, spreading it evenly with a spoon.
if you making two layers:
- Prepare a second batch of cake batter and bake in a separate pan.
- Once both cakes are cooled, place one cake layer on top of the other.
- Spread the chocolate cream on top of both layers.
Halve the strawberries lengthwise. Arrange them on the cake in a circular
pattern. You can leave the green part of the strawberries or remove them according to your preference.
A Little More From Me:
- You can make the cake a day in advance and add the chocolate cream and decorations just before serving.
- You can replace the sugar with 1/2 cup of maple syrup and add an extra 1/4 cup of almond flour.
Two-Tier Chocolate Cake | image: Essy Roz
Two-Tier Chocolate Cake | image: Essy Roz
Two-Tier Chocolate Cake | image: Essy Roz
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