RICH CHOCOLATE AND FARRO CAKE WITH CHOCOLATE FROSTING
And the snow is here again. It is supposed to rain away this afternoon but still, it looks pretty but please could I be saved from this? Apart from that, it feels good to start anew – it’s Monday, my favourite day of the week and strangely enough the start of a new year feels refreshing this year.
And it is time to get back to more regular blogging habits again, maybe this is not the best recipe to post now, many of us feels the need to eat lighter after too much food over the Christmas and New Year’s celebrations but I can’t resist sharing this with you because it is really a great cake! I made the first version of it some time in November and my children loved it so I decided to work on it, adding a simple chocolate and sour cream glazing to the cake that is made with farro, ricotta and cocoa powder. And that means it is a very rich and dense cake but sometimes that is exactly what we need, isn’t it? If you don’t have farro at home, you can either use finely ground whole-wheat flour or pastry flour, I am sure it will turn out good anyway! I have added water so that it is more liquid, I use an old recipe where you need to do that for my birthday cakes to make a softer cake and I think it is perfect here.
RICH CHOCOLATE AND FARRO CAKE WITH CHOCOLATE FROSTING
cake:
3 eggs
200 g/ 7 oz sugar
125 g/ 4,4 oz ricotta
75 g/ 2,6 oz unsalted butter, melted
100 ml/70 g/ 2,4 oz pastry flour
200 ml/115 g/4 oz farro flour
40 g/1,4 oz high quality cocoa powder
1 tsp baking powder
150 ml/0,63 cup warm water
frosting:
200 g/7 oz dark chocolate
150 g/5,3 oz sour cream
50-100 g/ 1,7-3,5 oz confectioner’s sugar
- Whisk eggs and sugar fluffy. Press the ricotta through a sieve and add it to the batter together with the melted butter, stir until it is completely incorporated.
- Sift the flours, cocoa and baking powder into the batter and stir well.
- Add the warm water, mix it quickly and pour into a greased cake tin.
- Bake in a pre-heated oven (175°C/350°F) for 25-30 minutes and then let it cool on a rack or a plate
- To make the frosting, melt the chocolate in a bain-marie, let it cool down and then add the sour cream and the confectioner’s sugar and whisk until smooth.
- Spread the frosting over the cool cake and decorate it any way you want!
I can see that you are having some problems with linking to your sites and blogs when you comment here but it is actually pretty simple to add your link! If you click on the From tab under the box where you write your name, you will get a list of options and one of them should be My website or something like that (I get it all automatically in Italian here so I don’t know the exact wording in English) and there you just add the www. of your site. Don’t use the http:// as it is automatically added.
Happy New Decade. May all your hopes, wishes and dreams come true.
Much Love
Di (Designers Block)
Looks delicious. Happy New Year!
Paz
looks good, moist and chocolaty!
Love that light blue and brown color together
Delish! Such great photos, I love the dishes too!
are those heart shapped dragees? how cute!!!
The photos are stunning, especially the middle one where the background is all bokeh.
Your calendar is the first thing I’ve hung on the wall in my new office, just loving the calendar.
Kakan ser så god ut men efter julena alla utsvävningar så får det dröja ett tag innan jag bakar kakor igen. Nu står det matbröd på listan. Min vardag börjar inte förrän nästa måndag. Det ska faktiskt blilite skönt. Väderläget i Enskede = snö och -15 grader. Lite för kallt för min smak.
oh this looks delicious – it may be new year but I can still fancy some gorgeous chocolate cake and I am sure it helps cope with the cold
Thanks a lot for the wonderful recipe. Every New Year , I try something new in my kitchen. I wanted to try something new for this time too to treat my family and friends with. This will be a real treat! I loved that plate and spoon colour combination. So cute!
lebertran
to you too dearest Paz!
that’s the artist’s eye for you! Thanks Lien!
oh thank you Natashya!
yes they are! Did you ever get the ones I sent you or did the get stuck in the customs?
Thank you Kalyn, I am happy to be able to visit your home at least through my photos!
Jo här med! och åå vad jag är glad att jag bor här när du skriver sånt!
It does actually! Thank you a lot Johanna!
thank you!
Vill ha! Vill ha! Vill ha!
Jag har ju varken gjort julgodis, bakat pepparkakor eller knäckt nötter i år (eller ja, förra året dårå) så det vattnas såååå i munnen! Jag tror t o m jag paltar på mig alla kläder igen (-12 ute, snöar och mkt blåsigt) för en tur till affären. Ricotta, choklad, mjöl…farro? Vet att du använder det en del men, vänta – emmer? öh, nej, vet inte var jag hittar det heller. Nu på “söndagkväll” (trettondagen) får väl vanliga ica/hemköps utbud duga. Whole wheat – grahamsmjöl?
Muuuums!
wow that cake is so dense. i love dense chocolate cakes. will definitely have to try this one!
Ilva, I did not received them. They must have gone astray.
I love that ricotta is in this cake, it must be so nice and moist! It looks beautiful Ilva.