Updated: Feb 17, 2020
This chocolate cake is simply divine. Creamy, melt in your mouth, full of deep chocolate flavour. If you are searching for decadent cake with fudgy, but light and creamy in the same time, texture - that’s your fix!
Rye brings more substantial texture to this cake but also lifts up deeper chocolate notes.
For a good bake:
- Fluffy base - beat eggs with sugars until pale and fluffy. This step will take about 5 minutes (mixing on high speed). Then, melted chocolate (together with butter and olive oil) needs to be whipped together with fluffy base - 1-2 minutes (on high speed). This will create beautiful soft texture and give you a solid base for fudgy but light cake.
- Rye flour - use weak rye flour. If you happen to have wholemeal rye flour - sift flour and leave out all the wholemeal bits. Saying this - and this will be definitely one of the questions asked - can this cake be baked on all-purpose flour? Yes it can. You will miss out some of the flavour though (still, it will yield a beautiful cake, with even lighter texture).
- Rye again - make sure to mix baking powder and baking soda together with rye and then sift. This will ensure that raising agents are evenly distributed. We are using only small about of baking powder and baking soda in this recipe. The end goal is to have fudgy/creamy texture (not cake-y).
- Cream - bring cream (36% fat) to boil, then mix in with 1 Tbsp granulated coffee and whiskey/rum/bourbon/cherry brandy. As a last step you will pour piping hot cream into the rest of mixed ingredients. This will give you creamy/moist/fudgy chocolate texture (without washing out chocolate flavour).
- Rum - if you want to spike your cake a little bit more - this chocolate cake can take up to 3 Tbsps (45ml) alcohol (rum/whiskey/bourbon/cherry brandy).
- Baking time and oven temperature - this is the key in this bake. Make sure you know your oven’s working temperature. If it’s fan forced - adjust accordingly (all in the recipe below). Baking time - start checking after 50 min. The cake should bake between 50-60min. Check with the skewer - you can have few moist crumbs (but shouldn’t see streaks of unbaked batter).
- Baking tin - bake this cake in wide (28cm) round baking tin or tall (3cm) tart tin with removable base. If you happen to have smaller form - 23-24cm - decrease ratios by 25% (watch baking powder, baking soda - don’t go overboard as it will affect texture) or extend baking time (for 23-24cm it will be as long as 65-75min).
Rye flour combined with cream, Dutch Cocoa and dark chocolate creates a truly beautiful, fudgy, deep chocolate flavour. Serve this cake warm or at room temperature. If you decide to refrigerate - make sure to leave the cake at room temperature for 30 minutes to 1 hour before serving. Generous dollop of ice-cream accompanied by raspberry/strawberry coulis and your decadent, fudgy and chocolate-y feast is ready!
Chocolate Rye Cake Recipe
Yield: 12 servings
Time: 20 min prep +50-60 min baking
Tin: 28 cm round tin with removable base
- 120g rye flour (weak)
- 50g Dutch Cocoa
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 115g salted butter
- 200g dark chocolate (>60% Cocoa)
- 1 Tbsp (15ml) olive oil
- 4 large eggs, room temperature
- 150g caster sugar
- 100g light brown sugar
- 1 tsp coarse sea salt
- 1 tsp vanilla extract
- 250ml cream (36%)
- 1 Tbsp coffee granules
- 1 Tbsp (15ml) rum (or whiskey/bourbon/cherry brandy)
1. Preheat the oven to 210C (190C fan forced). Brush tin with thin layer of butter and line bottom with parchment paper.
2. Prepare dry ingredients: Mix rye flour with Dutch Cocoa, baking powder, baking soda and sift. Set aside.
3. Melt chocolate: Melt butter with chocolate (water bath or over low heat/pot with heavy bottom). When melted, add 1 Tablespoon olive oil - stir until combined and set aside to cool.
4. Prepare fluffy cake base: Beat eggs with sugars until pale and fluffy (5 minutes at high speed, using handheld mixer or whisk attachment). Add coarse sea salt, vanilla extract and beat for few more seconds. Add melted chocolate (from Step 3) and beat on medium-high speed for 1-2 minutes.
5. Combine: In two turns add sifted dry ingredients (from Step 2) to your fluffy cake base (from Step 4). Mix on lowest speed (paddle attachment or handheld mixer). Don’t over-mix. In a small pot bring cream to boil. Add granulated coffee and rum and mix until combined. Pour piping hot cream over the cake batter and whisk only until combined and smooth. Pour chocolate cake into the tin.
6. Bake: Place the cake in the oven (lower-mid rack) and immediately decrease the temperature to 150C (130C fan forced). Bake for 50-60 minutes. Check with the skewer if fully baked through (start checking 50 minutes into baking - you can see few moist crumbs on the skewer but there should be no streaks of unbaked cake batter).