Licorice Chocolate Cake

Hello everyone, I hope you are all well and that your week has been good so far.

Friday is here again, the sun is shining and there’s just so much to be grateful for.

Today’s temptation is a moist chocolate cake with a delicious licorice frosting. If you’re not keen on licorice just omit the licorice powder and you’ll still end up with a decadent chocolate cake.

Chocolate cake

• 1 cup + 1 tablespoon (250 ml) strong coffee
• ¾ cups (85 g) cocoa powder
• 2/3 cups (140 ml) sour cream
• 2 2/3 cups (335 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cup (285 g) unsalted butter
• 1 ½ cups (340 g) regular sugar
• 1 cup (200 g) dark brown sugar
• 4 medium eggs
• 2 teaspoons vanilla extract

Preheat the oven to 320 ˚F (160 ˚C).

Spray the inside of three same size cake pans with non-stick baking spray, line the bases with baking parchment and spray again.

I use three 8-inch (20 cm) pans, you can use one 11 or 12-inch (28 or 32 cm) pan instead, but then you will have to divide the cake into three layers after it has been baked.

Make the strong coffee and pour it into a bowl. Mix the coffee with the cocoa powder and sour cream. Set aside to cool slightly.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Sift it all once again for extra added air.

In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat the butter for about 7 minutes until pale and fluffy.

Add the sugar and brown sugar and beat for another 7 minutes.

Add the eggs one at a time beating between each addition, then add the vanilla and beat until everything is well blended.

Add the flour mixture in two additions, alternating with the cooled cocoa mixture.

Divide the batter equally among the three prepared pans.

Bake for about 30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Leave to cool completely.

Luscious chocolate licorice frosting

• 16 oz. (450 g) dark chocolate
• 1/3 cup + 1 tablespoon (100 ml) water, warm
• 1/3 cup + 1 tablespoon (50 g) pure unsweetened cocoa powder
• ¼ cup (25 g) good quality licorice powder
• 1 ½ cup (340 g) unsalted butter
• ¾ cup (100 g) powdered sugar

Melt the chocolate in a bowl suspended over a pan of simmering water. Leave to cool completely.

Pour the warm water into a bowl with the cocoa and licorice powder, stir well and leave to cool.

Put the butter and powdered sugar into a mixing bowl and beat until pale and fluffy.

Add the cooled, melted chocolate and the cocoa/licorice mixture and beat some more until everything is well blended.

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Place one of the cakes onto a cake stand or plate. Spread out some of the licorice frosting, about 1/2 cup (100 ml), then place the second cake on top and repeat the process.

Place the last cake on top and spread the remaining frosting over the top and sides of the cake.

This cake is incredibly good, and a big favorite in my house.

I hope I was able to tempt you…

I hope you will all have a wonderful weekend!

Hugs from me to you.