Softsilk Chocolate Pearl Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A deeply rich and moist chocolate espresso cake, made with Dutch-processed cocoa and a generous amount of butter and eggs for a fine, velvety crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 20 mins | 15 mins | 1 large Bundt cake |
🔪 Key Equipment
- Large Bundt pan
- Medium bowl
- Large bowl
- Electric mixer
- Small cup
- Wire cooling rack
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | Cake Flour | Sifted |
| 1 cup | Cocoa Powder | Unsweetened Dutch Process |
| 1 teaspoon | Salt | None |
| 4 sticks (2 cups) | Butter | Unsalted, softened |
| 2 cups | Sugar | None |
| 1 tablespoon | Vanilla | None |
| 8 large | Eggs | None |
| 2 tablespoons | Espresso Powder | Instant |
| 1/4 cup | Water | Warm |
Instructions
Step 1: Prep and Dry Ingredients
- Preheat the oven to 350°F. Generously grease and flour a large Bundt pan.
- In a medium bowl, sift together the 3 cups cake flour, 1 cup unsweetened Dutch Process cocoa powder, and 1 teaspoon salt until well combined.
Step 2: Batter Preparation
- In a large bowl, beat the 4 sticks (2 cups) unsalted butter and 2 cups sugar with an electric mixer until light and fluffy.
- Beat in the 1 tablespoon vanilla, then add the 8 large eggs one at a time, beating well after each addition until fully incorporated.
- On low speed, gradually beat in the sifted flour mixture until it is just combined.
Step 3: Espresso Addition and Baking
- In a small cup, dissolve the 2 tablespoons instant espresso powder in the 1/4 cup warm water.
- Beat the espresso mixture into the batter until thoroughly incorporated.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 1 hour and 20 minutes, until a wooden skewer inserted into the center comes out clean.
Step 4: Cooling
- Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
