Earthquake Cake is a decadent and visually stunning dessert that’s a twist on the classic chocolate cake. Named for its cracked and cratered appearance, this cake is filled with delightful surprises like coconut flakes, chopped pecans, and a rich chocolate spread. Perfect for any occasion, this cake is sure to be a crowd-pleaser. Let’s dive into the recipe and learn how to create this delicious Earthquake Cake step-by-step.
Ingredients
For the Cake:
- 530 grams of cake flour
- 400 grams of chocolate spread
- 200 grams of light sugar
- 1 tablespoon (10 grams) of baking powder
- 180 grams of soft butter
- 3 medium eggs
- A pinch of salt
Additional Ingredients:
- Coconut flakes
- Chopped pecans
Instructions
Step 1: Prepare the Cake Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the cake flour, light sugar, baking powder, and a pinch of salt. Mix until well combined.
- Cream Butter: In a separate bowl, beat the soft butter until creamy and smooth.
- Add Eggs and Chocolate Spread: Add the eggs one at a time to the butter, beating well after each addition. Then, mix in the chocolate spread until fully incorporated.
Step 2: Combine Wet and Dry Ingredients
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix to keep the cake light and fluffy.
Step 3: Assemble the Cake
- Layer Coconut and Pecans: Sprinkle a generous layer of coconut flakes and chopped pecans evenly over the bottom of the prepared baking pan.
- Add Cake Batter: Pour the cake batter over the coconut and pecans, spreading it out evenly.
Step 4: Bake the Cake
- Bake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Serve: Once the cake is completely cool, slice and serve. Enjoy this decadent and unique Earthquake Cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Cooking Notes
- Butter and Eggs: Ensure the butter and eggs are at room temperature before you start. This ensures a smoother batter and better mixing.
- Mixing: Be careful not to overmix the batter to keep the cake light and fluffy.
- Toppings: You can add additional toppings like chocolate chips or caramel sauce for extra decadence.
Frequently Asked Questions
Q: Can I use a different type of flour? A: Yes, you can use all-purpose flour instead of cake flour, but the texture may be slightly different. If using all-purpose flour, you can add a bit of cornstarch to mimic the texture of cake flour.
Q: How do I store leftovers? A: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Q: Can I make this cake ahead of time? A: Yes, this cake can be made a day in advance. Just keep it covered in the refrigerator until ready to serve.
Keto/Low Carb Version
To make a keto or low-carb version of Earthquake Cake, follow these modifications:
- Flour: Use almond flour or a low-carb flour blend instead of cake flour.
- Sugar: Replace the light sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Chocolate Spread: Use sugar-free chocolate spread.
Earthquake Cake is a fun and delicious dessert that’s sure to impress with its unique appearance and rich flavors. With its combination of coconut, pecans, and chocolate, it’s a treat that everyone will love. Try this recipe today and enjoy a delightful homemade cake that’s perfect for any occasion!
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