Decadent Serano Chocolate Cake

Follow our step-by-step guide on how to make Decadent Serano Chocolate Cake.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C). Prepare a 9-inch cake pan by greasing and flouring it, or you can line it with parchment paper for easy removal later. This little step ensures your cake comes out perfectly!

2. Step 2

   In a bowl, sift together the self-rising flour and cocoa powder, setting them aside for later. In another mixing bowl, combine the eggs and 3/4 cup of sugar. Beat this mixture until it becomes thick and creamy, which should take about three minutes. This is where the magic begins!

3. Step 3

   Gently fold the flour and cocoa mixture into the egg and sugar blend. Be careful not to overmix; you want to keep that airy texture. Once combined, scoop the batter into your prepared cake pan. Bake it in the preheated oven for about 25 to 30 minutes. You’ll know it’s done when the top springs back when lightly pressed and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Step 4

   While the cake is cooling, let’s whip up a simple syrup. In a saucepan, bring 1/2 cup of water and 3/4 cup of sugar to a boil over medium-high heat. Once it’s boiling, remove it from the heat and set it aside to cool.

5. Step 5

   Next, we’ll make the Italian meringue. Combine 1/4 cup of water with 7/8 cup of sugar in a saucepan. Bring this mixture to a boil, stirring until the sugar dissolves. Once it starts boiling, don’t stir anymore! Use a candy thermometer to monitor the temperature until it reaches the soft ball stage (240°F/115°C).

6. Step 6

   While the sugar syrup is boiling, beat the egg whites in a separate bowl on medium-low speed until soft peaks form. When the syrup is almost at the right temperature, increase the mixer speed to high. Carefully pour the hot syrup into the egg whites, aiming for the space between the beaters and the bowl. Keep beating until the meringue cools to room temperature.

7. Step 7

   Now, let’s melt some bittersweet chocolate! Use a double boiler over barely simmering water, stirring frequently until it’s smooth. Once melted, remove it from the heat and let it cool to room temperature but still fluid.

8. Step 8

   In another bowl, whip 1 3/4 cups of cream until medium-stiff peaks form. Gently fold the melted chocolate into the cooled meringue, then add 1/3 cup of the whipped cream and mix until blended. Finally, fold in the remaining whipped cream in two parts, being careful to keep the mixture light and airy.

9. Step 9

   To assemble your cake, slice the sponge cake into two layers. Place one layer on a turntable or plate and generously brush it with the simple syrup. This will keep your cake moist and delicious! Spread 1/3 of the chocolate cream on top, then place the second layer on top. Repeat the syrup and cream process, finishing with the remaining chocolate cream spread on the sides of the cake. Refrigerate until you’re ready to serve, and enjoy!