An ode to cake (and a recipe)

In case you've missed it, I'm very fond of cakes. So fond that I've made a book entirely dedicated to them. And in case you didn't know, that book is being translated into English, German and French as we speak (and it already exists in Dutch and Finnish, and Swedish of course). I'm so excited! I can't believe all of this is actually happening.



Anyway, I thought I'd dedicate this post entirely to cakes too. They're beautiful, versatile, fun and delicious (well, most of them!) and they have a special place in my heart.
Here are some of the cakes I've made throughout the years (note that none of these cakes are from my book!). I'm not going to let you go empty handed though. Of course not. I've posted the recipe for my favorite chocolate cake (which IS from my book). Yay!

Chocolate cake with dulce de leche and sea salt

This recipe comes from my book Lomelinos tårtor (aka Lomelino's cakes), with the addition of dulce de leche and sea salt (which you can omit if you want to, of course!). My advice is that you buy ready made dulce de leche to save yourself a few hours of baking. I've made this recipe probably 50 times or more so I can guarantee that it works. It really is my go-to recipe and it's such a crowd pleaser (literally, since this is the cake I always bring when going to book fairs and exhibitions, people love it)! I hope you'll love it too!

Chocolate cake
75 g butter
450 ml all purpose flour (270 grams)
150 ml cocoa powder (60 grams)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
375 ml granulated sugar (360 grams)
2 medium eggs
225 ml milk (a little less than 1 cup)
150 ml strong coffee, espresso or boiling water (2.5/4 cup)


Chocolate espresso frosting
200 g dark chocolate (70 %), chopped
300 g softened butter
150 ml cocoa powder (60 grams)
1/2 tsp vanilla powder or seeds from 1 vanilla pod, or 2 tsp vanilla extract
4 tbsp espresso, strong coffee or 4 tbsp cream (for those of you who hate coffee!)
350 – 400 ml powdered sugar (210-270 grams)

Filling
150 ml dulce de leche (2.5/4 cup)
Sea salt


Instructions
Chocolate cake
Heat oven to 175°C/350°F.
Butter and flour two 15cm/6 inch baking pan. Melt the butter and let it cool.
Sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add remaining ingredients and beat until batter is smooth.
Divide evenly between the two pans. Bake for 30-35 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then invert onto a wire cooling rack until completely cool.

Chocolate espresso frosting
Melt chocolate in a double boiler or in a microwave oven. Let cool to room temperature. Meanwhile, beat butter until light and fluffy. Add powdered sugar and cocoa powder, little by little, and beat until frosting is smooth. Beat in melted chocolate and vanilla. Add espresso, coffee or cream and beat until smooth and shiny.


Assembly
If cakes are rounded on top, even out with a knife. Cut both cake layers in half using a sharp serrated knife (you'll end up with four thinner layers). Put the first layer on a cake board or a cake stand. Spread dulce de leche on the first layer, then spread a layer of frosting on top. Sprinkle with some sea salt. Add the next layer and repeat until you've used all layers.
Spread a thin layer of frosting (this is the crumb coating layer, to hold all the crumbs in place) using an off set spatula. Put the cake in the fridge for about 20 minutes or until the first layer of frosting has firmed up a bit (leave the bowl of frosting in room temperature). Spread the remaining frosting on the cakes until fairly even. It doesn't have to be perfect since we're making a pattern in this cake.

Making the swirly pattern
Put the cake on a spinning cake decorating stand if you have one. If not, put it on a smooth surface so you are able to spin the cake easily. Spin the stand while you hold a spatula or a spoon against the frosting (don't put too much pressure on it!). Sprinkle some sea salt on top.