Chocolate Cake

Chocolate Storm Cake

Chocolate Storm Cake, literally a storm of chocolate for your palate. Breath deeply you can almost smell it, can’t you? If you’ve been craving a cocoa sensation then trust me, you’ve found it!

A baking creation based on a marvelous family recipe made for decades. Our “secret” ingredient maybe not so secret in the world of baking, but coffee really brings out the essence of chocolate. Adding new levels of flavor and character that may have gone unnoticed without its addition. A cup is added here and trust me it adds brilliance and whim to this cake so don’t skip it!

America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long been the standard-bearer for great chocolate.

I made this on the fly and totally did not shoot my typical step-by-step photos, but will update this as soon as I bake another. But it’s easy, I promise and you won’t have a problem this time around.

Why do you bake at a higher temperature initially?

A note on oven temperature. Preheat the oven to 400°F/200°C and bake the cupcakes for 5 minutes. Once 5 minutes has passed, decrease the heat to 350°F/175°C and bake for an additional 20 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they’re done. If a little batter remains, allow them to cook for an additional 3-5 minutes.

The initial bake in at the higher temperature forces the cakes upward and gives them a nice rise, and the lower temp allows them to finish cooking through completely.

Slice of Chocolate Storm Cake with a candle that has just been blown out.

This batter is thin, be sure to divide it so that it fills your pans half way because they will increase in volume significantly.

Chef’s Tip: Add a pinch of cinnamon and pink Himalayan sea salt to the coffee before you brew. The salt cuts the bitter bite and the cinnamon adds depth of flavor for drinking, baking and candy making.

Forkful of Chocolate Storm Cake.

How to make Chocolate Storm Cake

Chocolate Storm Cake

Chocolate Cake

Chocolate Storm Cake, literally a storm of chocolate for your palate, you can practically realize the sweet chocolate fragrance from the photos. If you’ve been craving a cocoa sensation then trust me, you’ve found it!

  • Cooking Method
    • Bake

Ingredients

  • Cake
  • 2 cups (240 grams) all-purpose flour
  • 1 cup (239 grams) dark brown sugar
  • 1 cup (217 grams) light brown sugar
  • 3/4 cup (95 grams) cocoa powder, unsweetened
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pink Himalayan sea salt or Kosher sea salt, finely ground
  • 1 cup (240 ml) evaporated milk
  • 1/2 cup (109 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) freshly brewed coffee, black + hot
  • Chocolate Buttercream Frosting
  • 1 cup (227 grams) butter, room temperature (2 sticks)
  • 3/4 cup (95 grams) cocoa powder, unsweetened
  • 4 cups (400 grams) confectioners' sugar (powdered sugar)
  • 2-4 Tablespoons heavy cream, sub milk
  • 1 teaspoon pure vanilla extract
  • Instructions

Instructions

1

Cake

  1. Preheat oven to 400°F/200°C degrees. Grease 2 9-inch cake round, dust with flour and then line the bottoms with parchment paper.

  2. In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside.

  3. n a mixing bowl blend the milk, oil, eggs, and vanilla until combined. Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated add the hot cup of black coffee. Remember that this batter is thin.

  4. Divide the batter between the cake pans and bake in the 400°F/200°C oven for 5 minutes. This will give you maximum rise.

  5. Then reduce the heat to 350°F/175°C and bake for an additional 20 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they’re baked. If a little batter remains, allow them to cook for an additional 3-5 minutes.

  6. Remove from the oven and allow cakes to cool on a rack for 10 minutes then remove from the pans to cool completely. (leave parchment on at this point)

Chocolate Buttercream Frosting

  1. In a large mixing bowl, beat the butter until fluffy. Mix in the cocoa powder, confectioners’ sugar, whole milk, and vanilla on low.

  2. Once it begins to incorporate, turn the mixer up to medium and beat until thick and fluffy. If it becomes too thick, you can add a touch more milk and if it’s to thin you can add extra confectioners’ sugar.

  3. Once the cakes are completely cooled, remove the parchment paper. Frost the bottom layer and place the second on top frost the sides and then the top. (cakes can be sliced in half to create added layers).

  • Prep time is approximate.
  • Store cake in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tends to dry out any cake recipe.

Related Posts

Chocolate Cake

Chocolate Storm Cake

Originally posted on meangreenchef.com Chocolate Storm Cake, literally a storm of chocolate for your palate. Breath deeply you can almost smell it, can’t you? If

Read More »
Chocolate Cake

Chocolate Storm Cake

Originally posted on meangreenchef.com Chocolate Storm Cake, literally a storm of chocolate for your palate. Breath deeply you can almost smell it, can’t you? If

Read More »

9 thoughts on “Chocolate Storm Cake”

  1. Hello! I just wanted to say I am loving all
    Of the tips in this post! Especially the one about setting the oven at a higher temp to help rise then lowering it to help cook through! That I never knew and I cook and bake a lot! So thank you!

  2. Looks Very Yummy! I didn’t know that about Cooking High and then lowering the temperature – and I haven’t seen a recipe with evaporated milk as an ingredient in a while – My mom always used evaporated Carnation milk growing up as a kid – she always used it instead of regular 2% milk. Bookmarking this for later.

    1. Angela Greven | Mean Green Chef

      Thanks so much, Theresa! Evap milk was a staple in our kitchens and bakery growing up too, thanks so much for bookmarking. If you have any questions just let me know 🙂

  3. Angela Greven | Mean Green Chef

    Hi, Felicia! So glad that our tips were helpful if you ever have any other questions just let me know!

  4. I appreciate the tip on the higher initial temperature. I learned something new that I will certainly be giving a try. Thanks for sharing.

  5. I guess now is easier in my country to find the pink salt from the Himalayas. I would be great to try it on a chocolate recipe.

    Chocolate cake has been always my favorite. In my city, there is a place where they call it Toxic Chocolate cake and look similar to the one in the pictures.

  6. This looks ridiculously good and sweet. I told my husband that the picture with the fork and a small bite of cake would be my serving size. I will have to make this for my anniversary next month. Lovely

    Elizabeth

  7. I made this cake for my grandson’s 10th birthday, his only requirement that the cake be chocolate. It was the best cake we had ever eaten…any of us…ever. I didn’t change a thing…it was perfect! I cannot stress how divinely delicious this cake was…moist and chocolatey…and a perfect buttercream!

    And my grandson was all smiles…chocolate smiles! Thank you!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top