Author Notes
This recipe was invented when I ran out of sour cream and only had quark in the fridge. The result? The moistest, chocolate-y cake I've ever made! —Stella
Ingredients
- Chocolate Quark Cake (adapted from The Sugar Hit)
-
75 grams
butter
-
250 milliliters
brewed coffee
-
2 teaspoons
ground vanilla
-
290 grams
sugar
-
185 grams
spelt flour
-
90 grams
unsweetened dutch cocoa powder
-
2 1/2 teaspoons
baking powder
-
1 1/2 grams
baking soda
-
1 pinch
salt
-
250 grams
low fat quark
-
3
eggs
-
200 grams
bittersweet chocolate
-
1 packet
sprinkles
-
Chocolate Fudge Frosting (below)
- Chocolate Fudge Frosting (from Cynthia Barcomi)
-
235 grams
soft butter
-
235 grams
sifted powdered sugar
-
1 tablespoon
cream
-
180 grams
bittersweet chocolate, melted
Directions
- Chocolate Quark Cake (adapted from The Sugar Hit)
-
Preheat your oven to 180°C.
-
In a pot over medium heat, melt together the butter, coffee and vanilla. Let cool.
-
In a large bowl, whisk together sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
-
Add the butter and coffee mixture to the dry ingredients, then add the quark and eggs. Mix until combined.
-
Grease your baking pans (I advise lining them with baking sheets, so they won’t stick to the pan), and divide the batter evenly. I used three 16cm baking pans.
-
Bake for 25-30 minutes or until a skewer comes out clean.
-
Let the cakes cool in the tins for 10 minutes, then take them out and level them with a serrated knife.
-
Crumb coat with chocolate fudge frosting (recipe below) and put in the freezer for 20 minutes.
-
Frost again, now a bit thicker to get an even coating. Put in the freezer for another 20 minutes.
-
Take the cake out of the freezer, and place it on a high surface or balance it on your hand. Take a handful of sprinkles and press them into the cake. Do this all around the cake, but keep the top free of sprinkles. Stick in the freezer for 10 minutes.
-
Melt your chocolate and take out the cake from the freezer. Pour the chocolate on the middle of the cake, then use a spoon to guide to the sides of the cake, so that the chocolate drips down. If you don’t have enough drips, you can use your spoon to pour a little more chocolate straight down the sides of the cake.
-
Put in the fridge until the chocolate has set, and then serve.
- Chocolate Fudge Frosting (from Cynthia Barcomi)
-
With a hand mixer, beat the butter until light and creamy. Add the sifted powdered sugar and keep mixing, until well mixed.
-
Pour in the cream and melted chocolate and mix very little after that so the chocolate doesn’t become too light.
See what other Food52ers are saying.