This two layer dark chocolate and forest fruits cake is one of Kikiliciouss’s most successful. It’s one of the most ordered sweets and for that we are very happy.

On the other hand, we are sorry for delaying this recipe, but as they as better late than ever.

With this recipe we have overcome the skeptical minds that “do not like dark chocolate cakes”, because according to them these types of cakes are way bitter and not delicious.

• If you don’t want to use coffee, feel free to use water instead.
• I recommend using your favorite black chocolate brand, since it’s the key flavor and ingredient.
• Use different types of forest fruits for decoration, because they go best with chocolate flavor.
• For this episode I’m using two 17cm round springform pans. If you want to prepare a bigger cake (28 cm, standard version), double the size. Meanwhile if you want to prepare this cake with 3 instead of 2 layers, then add 1/2 of the whole recipe.

Method:

Preheat your oven to 176°C.

In a big bowl add both types of sugar, eggs, coffee or water, oil, milk and mix.

Add the left ingredients (would be good to sift them first) and whisk until smooth.

Divide the batter in 2 (17 cm) springform pans.

Bake until full baking or until when you insert a toothpick in the center it comes out clean.

Leave the cakes aside in room temperature to cool completely.

In a pot add whipping cream and bring it to a light boil (once you see first bubbles on the side, turn off the fire).

Add the chopped chocolate and unsalted butter in the pot and leave it for few seconds.

Stir the ingredients together with a silicone spatula and move the ganache in a clean medium bowl.

Set aside the chocolate ganache to lukewarm.

Once the ganache is thickened, but not completely whisk with an electric mix until smooth, creamy and silky.

With a sharp knife flatten your cakes if needed.

Add chocolate ganache on top, place the other cake on top and with a pastry spatula start covering the cake with chocolate ganache.

Set the cake aside for 10-15 min in room temperature.

Photography by Eranda Janku