Chocolate Quark Cake
Photo: Chris Paulk
Ingredients
FROSTING
1 1/4 cups heavy cream
1 2/3 cups sugar
1/2 teaspoon Instant espresso powder (or Starbuck’s Via Coffee)
3/4 cup (1 ½ sticks) butter, slightly softened, cut into tablespoons
1 1/2 teaspoons vanilla extract
CAKE
1/2 cup boiling water
1/2 cup unsweetened black cocoa powder,
(plus extra for dusting the pans)
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso (or Starbuck’s Via Coffee)
1 1/4 cups (2 ½ sticks) butter, softened
2 1/2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
1 cup quark
Preparation
1
To make the frosting:
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Using a mixer, mix the butter on medium-high speed until it is smooth and creamy.
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Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)
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To make the cake:
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Preheat the oven to 350*
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Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.
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In a bowl, beat the butter until smooth and creamy, (about 5 minutes). Add 2 1/4 cups of the sugar and beat until well blended, (about 5 minutes). Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla.
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Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake.
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To assemble:
Tools
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About
The original recipe for this great cake comes from the New American Cheese Cookbook. I’ve made some really small modifications, to this moist and delicious cake and it turns out decadent and mouthwatering every time. Quark is a soft cheese that can usually be found in the dairy case, along with the sour cream and ricotta.
Yield:
12.0 or more
Added:
Thursday, January 13, 2011 - 1:21pm