Our cake kit comes together quickly to make a rich and decadent chocolate cake, just add eggs and butter. We included garnishes of strawberry powder and salted Kampot peppercorns to add color and a bit of salt and spice to cut through the richness of the dessert. In the end, you will have an over the top treat that you may not want to share.
You can now buy our cake kit complete with dairy free chocolate chips!
8 Tbls unsalted Butter
8 in round Cake Pan
Non-stick cooking spray or parchment paper.
Preheat your oven to 375F.
Spray your cake pan. For extra assurance that your cake will come out of the pan, line it with parchment paper. We like to use the bottom of the cake pan to trace a circle and then cut out a shape with overhanging tabs. The tabs hang outside the pan and then we can grab those to lift the cake out of the pan once it has finished baking.
Melt chocolate and butter in a double boiler. Fill a medium pot halfway with water and bring to a boil. Place chocolate and butter into a heat proof bowl and place over the pot, making sure the water does not touch the bowl. Stir occasionally until the chocolate and butter have melted into a smooth batter.
(Heating chocolate over indirect heat makes it less likely to burn or seize up into strange solid shapes that make you want to cry.)
Add the sugar pack and stir well.
Add the 3 eggs and beat until well combined.
Add the cocoa pack and gently stir in until just incorporated. Do not over beat the batter.
Pour the batter into the prepared cake pan and bake for 20-25 minutes or until the middle of the cake is set. Insert a tooth pick in the middle of the cake; if it comes out clean, the cake is ready.
Remove from oven and let cool for at least 5 minutes. If you lined the pan with the parchment, carefully and quickly pull it out using the tabs and place on a plate. The cake is very moist may break in the middle if you are not careful. Or you could wait for it to cool completely, but I have never been able to do that with warm chocolate cake.
Finish by sprinkling the strawberry powder over the cake by hand or with a strainer. Top with the salted Kampot peppercorns. Serve and enjoy! When the cake is warm, we like to serve it with vanilla ice cream. The next morning, the cake retain it shape and makes a great breakfast cake, which is definitely a thing.
Ingredients: Semi-Sweet Chocolate, Cane Sugar*, Black Onyx Cocoa, Salted Kampot Peppercorns*, Strawberry Powder, Salt, Vanilla Bean Powder*
Created in a facility that processes sesame seeds, nuts, and wheat.