Basil’s Chocolate Cake
Recipe By Ehud Ezra
- Cooking and Prep: 35 m
- Serves: 10
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Contains:
Ingredients (17)
Chocolate Cake
Garnish
Piña Colada Sauce
Chocolate Sauce Garnish
Start Cooking
Prepare the Cake
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Preheat the oven to 350 degrees Fahrenheit. Grease 10 (4-ounce) individual foil cups or ramekins with non-stick canola spray.
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In a mixer, cream the butter and the sugar until it is fluffy. Next add the eggs; mix until blended.
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Add the flour, baking soda, baking powder, cocoa powder, and salt, and mix until blended. Then, add the buttermilk and vanilla extract; blend and scrape the bowl to make sure everything is incorporated.
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Gradually add the hot coffee to the batter, until blended. Make sure to scrape the bowl as you add ingredients to make sure everything is well blended.
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Scoop the batter and place in the ramekins, no more than three-quarters of the way to the top.
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Place cups on a baking tray and bake for about 15 minutes.
Note:
The cake should not be overbaked; it should be cracked on the top and moist in the center.
Prepare the Piña Colada Sauce
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Mix all ingredients well and pour into individual small cups to serve alongside the chocolate cakes.
Prepare the Chocolate Sauce Garnish
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Break the chocolate into small pieces in a bowl.
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In a small pot, boil the heavy cream. Add the hot cream to the chocolate, let it sit for a minute; this will melt the chocolate. Mix well with a whisk.
Note:
Serve immediately or it will set. If you aren’t serving it immediately and it has to be warmed, simmer on low, or put in a bowl of hot water.
Prepare the Garnish
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Slivered almonds and coconut can be toasted in a dry frying pan or on a baking sheet at 350 degrees Fahrenheit.
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Garnish cake with toasted almond slivers and toasted coconut flakes.
