I suspect this will be the easiest chocolate cake youll ever make. And its always a huge hit. Its the sort of easy dessert that is perfect for summer (and entertaining!) because you dont need to heat your oven. I think of it as a no bake chocolate cake, you wouldnt be far off calling it a slice-able truffle. Or, imagine an espresso-spiked, velvety, chocolate mousse you were able to cut into beautiful wedges. Sounds incredible, right? If you have ten minutes,  some dark chocolate, cream, and something to infuse the cream with, youre in business. I also have some non-dairy variations as well.

When this Sort of Chocolate Cake is Perfect

This is the sort of thing Ill throw together if were having friends over for dinner and I run out of steam on the dessert front. Its less trouble to make than it is to go out and buy something. A small slice really goes the distance. Its intense, its hardcore chocolate. Paired with a touch of whipped cream (or whipped coconut cream) its a total crowd-pleaser. I infused the cream used in the cake with espresso adn allspice in this version, but you could play it straight. Or take it in any direction youre inclined - there are dozens of great suggestions in the comments.

Choosing the Right Pan

This is a small but mighty chocolate cake. The choice of pan warrants a mention. You end up with with ~ two cups of batter, and for the most part you can pour that into any small-ish, parchment-lined cake pan you like. The parchment is important if you ever want to get the cake out of the pan. For this cake, I used a little loaf pan I like, but Ive done this in small spring-form pans, and on occasion little tart pans. Just keep in mind, a bigger pan will mean a thinner slice. A small loaf pan like this yields a deeper slice, and so on. Its hard to screw up - I mean, its a slice-able truffle cake. In the lead photo Ive used a 6-inch springform pan. In the shot below, Ive used a small loaf pan company incorporation.

In a pinch - a number of you have mentioned that you simply pour the chocolate mixture into individual muffin tins, or dessert cups, allow it to set, and served this way. Brilliant! Less cake like, but I suspect no one will complain.

Variations

If you want to avoid heavy cream, there are a number of substitutions that work well. I love using cashew cream in place of the heavy cream called for in the recipe. Make cashew cream by combining 1 part cashew nuts + 1 part water and process in a high speed blender until silky smooth. No need to strain. Coconut milk also works nicely as a substitution serviced apartments hong kong.

Finishing Touches

I like to bring a bit of extra flavor (and some pretty) with a dusting of cocoa powder, a few dried rose petals, and a sprinkling of cacao nibs. Others like to finish things of with a few berries. Generally speaking, if it pairs nicely with chocolate, go for it. A few toasted nuts, or crumbled cookies wouldnt be unwelcome.

Choosing the Right Chocolate

Because this cake is all about the chocolate, you dont want to skimp on quality. Ive been using Guittard Organic 74% Bittersweet Chocolate Wafers for this cake. It works beautifully. I often use it straight, meaning, without the added espresso or allspice noted in the recipe. So its just the beautiful chocolate notes coming through. San Francisco family-run chocolate represent! But, any good chocolate between 70% - 80% will work Sage 300 ERP.