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Cocoa Selection: The deep color and flavor of this cake come from black unsweetened cocoa powder. Regular cocoa powder can be used, but it won’t yield the same rich black hue.
Coffee Alternative: If you prefer not to use coffee, you can substitute it with boiling water. The coffee simply enhances the chocolate flavor without a prominent coffee taste.
Frosting Texture: If your frosting feels too thick, add a little more heavy cream, a tablespoon at a time, until the desired consistency is reached. Conversely, if it’s too thin, add more powdered sugar.
Storage: This cake is rich and moist, so it’s best stored in the refrigerator.
Decorating Tips: Consider using silver or gold edible glitter, crushed dark chocolate shavings, or blackberries for added elegance when decorating the top of the cake.
Nutrition
Serving: 1serving | Calories: 890kcal | Carbohydrates: 120g | Protein: 10g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 410mg | Potassium: 500mg | Fiber: 6g | Sugar: 92g | Vitamin A: 1001IU | Vitamin C: 0.2mg | Calcium: 169mg | Iron: 3mg
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