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The best chocolate cake with gold leaf
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Ingredients:
  • 65.00 gm good-quality cocoa powder, sifted
  • 187.50 ml strong dark coffee (espresso)
  • 8.80 gm vanilla extract
  • 375g plain flour
  • 3.75 gm bicarbonate of soda
  • 185g unsalted butter, softened
  • 330g caster sugar
  • 180g good-quality dark chocolate, melted, cooled
  • 6 sheets edible gold leaf, to garnish*
  • 250g good-quality dark chocolate
  • 125g unsalted butter
  • 2 tsp glycerine*
  • 14.00 gm light corn syrup
Instructions:
  • Preheat your oven to 160°C, then generously grease and line a 23cm springform cake pan.
  • In a bowl, combine the cocoa powder, coffee, vanilla, and 1/2 cup of cold water. Whisk until the mixture is smooth and set aside.
  • Combine and sift the flour, bicarbonate of soda, and a pinch of salt, then set aside.
  • In the bowl of an electric mixer, combine butter and sugar until light and fluffy. Gradually beat in eggs one at a time, then mix in melted chocolate. Alternate adding dry ingredients with cocoa mixture.
  • Transfer the mixture into the prepared pan and bake for 1 hour. Once baked, allow to cool in the pan for 5 minutes before gently transferring onto a wire rack to cool completely.
  • Combine the ingredients in a saucepan over gentle heat, stirring until the butter is melted and the glaze is silky.
  • Allow to cool for 5 minutes before generously drizzling the mixture over the cake to ensure full coverage. Once the topping has set, delicately place edible gold leaf sheets in various spots on the cake using tweezers.

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