Self-Frosted Chocolate Cake
Submitted by Lennox
Rich bittersweet chocolate cake that makes its own mousse-like frosting from the same batter. Just 8 ingredients, no mixer tricks, and it keeps in the fridge for days.
YIELD
1 cakePREP
30 minCOOK
35 minREADY
3 hrsHere’s the genius of this cake: you scoop out part of the batter before baking and refrigerate it. That reserved portion becomes the frosting. Same recipe, two textures, zero extra work.
The cake itself is deeply chocolatey, built on 8.5 ounces of melted bittersweet chocolate and a generous amount of butter. Beaten egg whites folded into the batter give it a light, almost souffle-like crumb.
The reserved batter sets up in the fridge into a dense, mousse-like frosting that spreads like silk over the cooled cake.
It keeps covered in the fridge for up to four days, getting fudgier and more intense with each passing day.
Pro Tips
- Melt the chocolate over barely simmering water and stir gently. Overheating makes it seize up and turn grainy.
- Beat the egg whites to stiff, shiny peaks but stop before they look dry. Over-beaten whites deflate when folded and rob the cake of its lift.
- Fold the whites in three batches using a light hand. It’s better to have a few white streaks than to knock all the air out.
- Let the frosting sit at room temperature for about an hour before spreading. Straight from the fridge it’s too firm to work with.
Ingredients
Directions
Position rack in center of oven and preheat to 350℉ (180℃).
Grease an 8 inch springform pan.
Line base of pan with parchment paper or foil; grease paper or foil.
Flour side of pan and lined base, tapping to remove excess.
Melt chocolate in a double boiler or large heatproof bowl over hot but not simmering water over low heat, stirring occasionally.
Stir until smooth.
Add butter; stir until blended in.
Remove from pan of water; cool to body temperature.
Sift flour and baking powder into a small bowl.
Beat egg yolks lightly in a large bow.
Beat in 6 tablespoons of the sugar; continue beating at high speed about 5 minutes or until mixture is pale and very thick.
Stir in melted chocolate mixture and vanilla.
In a large bowl beat egg whites using dry beaters at medium speed until soft peaks form.
Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry.
Gently fold about ⅓ of whites into chocolate mixture until nearly incorporated.
Fold in remaining whites in 2 batches. Continue folding lightly but quickly, just until mixture is blended.
Gently spoon 2 cups of the mixture into a small bowl.
Cover and refrigerate.
This will be used for frosting.
Sprinkle flour mixture over remaining chocolate mixture; fold in gently, just until batter is blended.
Transfer batter to prepared pan; spread evenly.
Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean.
Cool in pan on a rack 10 minutes.
Run a thin-bladed flexible knife around side of cake.
Gently release spring and remove side of pan.
Let cake cool until it is lukewarm; cake will settle slightly in center.
Invert cake onto another rack; remove base of pan.
Carefully peel off paper or foil; cool cake completely.
Let frosting mixture stand at room temperature for about 1 hour or until it is easy to spread.
Turn cake onto another rack, then onto a platter so that the smooth side of the cake is facing up.
Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top.
Refrigerate at least 2 hours before serving.
Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator.
Serve at cool room temperature.
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