Dear Chocolate Cake, tomorrow is Monday and I have so so much to do, so I'd like to eat you, so please be good to me and at least don't make me fat because summer is coming. Sincerely, Me.
However, the chocolate cake was not merciful, so the only way to deal with it was to prepare mini-chocolate cakes out of it (so then I can eat more of them, because that makes sense for my brain). Chocolate, cream and raspberries <3
Mini-chocolate cakes
3.5 dl boiled water
65 g unsweetened cocoa powder
260 g sifted all purpose flour
1 1/2 tsp natron
1/4 tsp baking powder
1/4 tsp salt
170 g unsalted butter
200g sugar
3 eggs
1 tsp vanilla extract
Mix the cocoa powder with water and make sure cocoa is fully dissolved in water. Set aside and let it cool. Preheat the oven to 175 C and in the meantime mix flour, natron, baking powder and salt in a separate bowl. Beat softened butter and sugar together until it becomes fluffy mixture and start adding eggs one at a time. Add vanilla extract to the egg and butter mass and then start adding flour and cocoa mix interchangeably three times until everything is added. Keep beating the mixture until everything is well combined. Smear the 23x 33 cm baking tin with butter and sift a bit of flour on it. Transfer the chocolate batter into the tin and bake for 15-17 minutes. After removing the cake from the oven cool it to room temperature and cut little circle cakes out of it. Assemble two cakes with the use of cream. The one I've made was mascarpone-vanilla. Beat 250 g of mascarpone cheese with 25 g of unsalted butter, 2 tablespoons of vanilla sugar until combined and seeds from half of vanilla stick. However, this recipe for chocolate cream also works brilliant: mix 4.5 dl icing sugar, 1.25 dl cocoa unsweetened powder, 90g softened butter, 0.62 ml milk and 1.5 teaspoons vanilla extract.
