Intensely fragrant fruit, bergamot, with fresh, cool fragrance. Combined with chocolate, a wonderful flavor combination is created! Make this classic chocolate cake, adding a touch of citrus flavor and Surprise pleasantly your guests! Ideally combine it with hot coffee or Earl Grey tea!
Chocolate Cake with Chocolate Frosting and BergamotPrint This
for the cake
- ○ 2 1/2 cup tea self raising flour
- ○ 1/2 cup unsweetened cocoa
- ○ 1 teaspoon baking soda
- ○ 1/2 teaspoon salt
- ○ 250 g. butter
- ○ 2 cups sugar
- ○ 4 eggs
- ○ 1 cup yogurt
- ○ 1/2 cup milk
- ○ 2 tablespoons vanilla extract
- ○ 200 g. chopped bergamot preserves
For the frosting
- ○ 200 g. cream cheese
- ○ 250 g. butter at room temperature
- ○ 2 vanilla
- ○ 300 g. dark chocolate
- ○ 3/4 cup caster sugar
- ○1/4 cup bergamot syrup
In a large bowl, beat butter with sugar until fluffy. Then add the eggs one by one, and continue stirring with mixer until incorporated in sugar butter mixture. Then add the yoghurt and milk.
In a second bowl mix all the solid materials, add them to the mixture and continue stirring. Drain the sweet bergamot very well to drain all the syrup, cut into small cubes and add it to the cake dough. Transfer the dough to a greased cake tin and bake at 180ºC, in air for 1 hour or until browned.
Once the cake is baked, remove from oven, and let it come to room temperature. Then, with serrated knife cut the cake transversely into two parts.
Continue with the frosting preparation, hitting with the mixer at high speed the butter with the caster sugar. Then, add the cream cheese, vanilla and syrup from the sweet bergamot and continue stirring. Melt the chocolate in a double boiler and add the Frosting lightly stirring with a pastry spatula.
Place about one third of the amount of frosting on the first part of cake, cover with the second part of the cake and the remaining frosting. Garnish with slices of bergamot.