Chocolate Cake Florence

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Servings: 6 Difficulty: Advanced
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A rich, layered chocolate cake soaked in coffee liqueur and finished with a glossy, sweet icing.
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Chocolate Cake Florence

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1557.1

Description

This decadent Chocolate Cake Florence is a showstopper dessert that combines a tender, moist chocolate sponge with the deep, aromatic flavor of Tia Maria liqueur. The cake is baked in layers, allowing the coffee-infused syrup to soak into every crumb, creating an intense and satisfying experience. Topped with a classic Florence icing made from butter, sugar, milk, and bitter chocolate, it offers a smooth, creamy contrast to the dense cake. Dusting the sides with chopped nuts adds a delightful crunch and visual appeal. This elegant yet approachable recipe is perfect for birthdays, holiday gatherings, or any special occasion where you want to impress guests with a timeless, indulgent treat.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans.
  2. Sift together the cake flour, baking powder, and salt in a bowl. Set aside.
  3. Melt the unsweetened chocolate with the butter in a double boiler or microwave, stirring until smooth. Let cool slightly.
  4. In a large bowl, cream the softened butter with the sugar until light and fluffy.
  5. Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the melted chocolate mixture and 1 teaspoon of vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  7. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate batter in two additions.
  8. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. While cakes cool, prepare the Florence Icing: Melt butter in a saucepan. Add sugar and milk, and bring to a boil. Cook for 1 minute, stirring constantly.
  11. Remove from heat and stir in the bitter chocolate until melted and smooth. Let cool until thick enough to spread.
  12. Once cakes are cool, place one layer on a serving plate. Brush generously with Tia Maria liqueur.
  13. Spread a layer of Florence Icing over the first cake layer. Top with the second cake layer.
  14. Brush the top of the second layer with the remaining Tia Maria.
  15. Spread the remaining Florence Icing over the top and sides of the cake.
  16. Dust the sides of the cake with chopped nuts for garnish.
  17. Slice and serve. If the icing hardens before frosting, soften it with a teaspoon of hot water.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1557.1kcal
% Daily Value *
Total Fat 55.5g86%
Saturated Fat 33.4g167%
Cholesterol 64.5mg22%
Sodium 98067.8mg4087%
Total Carbohydrate 246.9g83%
Dietary Fiber 13.0g52%
Sugars 136.2g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cake, florence, dessert, liqueur, tia maria, icing, baking, layer cake, coffee, nuts, indulgent, sweet, party, celebration, homemade, rich, moist, classic, comfort food
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