Castle Chocolate Cake Recipe

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Castle Chocolate Cake
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Ingredients
28
Count
Nutrition
585
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. For cake:
  2. Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in yogurt. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).
  3. Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.
  4. For panna cotta:
  5. Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.
  6. Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.
  7. Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing.
  8. For chocolate band:
  9. Place waxed paper strip atop a large one on your work surface. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of waxed paper strip. Using small offset spatula, spread chocolate to cover strip evenly, allowing some of chocolate to extend beyond edges of paper strip, making sure strip are completely covered. Set aside until chocolate just begins to set but is still completely flexible, about 2 minutes. Using fingertips, lift strip and Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Gently peel off waxed paper. Chill leftovers…
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 585.43 Kcal (2451 kJ)
Calories from fat 299.19 Kcal
% Daily Value*
Total Fat 33.24g 51%
Cholesterol 134.94mg 45%
Sodium 251.45mg 10%
Potassium 358.08mg 8%
Total Carbs 67.97g 23%
Sugars 45.68g 183%
Dietary Fiber 2.5g 10%
Protein 10.26g 21%
Vitamin C 0.7mg 1%
Iron 1.4mg 8%
Calcium 259.3mg 26%
Amount Per 100 g
Calories 185.77 Kcal (778 kJ)
Calories from fat 94.94 Kcal
% Daily Value*
Total Fat 10.55g 51%
Cholesterol 42.82mg 45%
Sodium 79.79mg 10%
Potassium 113.63mg 8%
Total Carbs 21.57g 23%
Sugars 14.49g 183%
Dietary Fiber 0.79g 10%
Protein 3.26g 21%
Vitamin C 0.2mg 1%
Iron 0.5mg 8%
Calcium 82.3mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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