Black Chocolate Zinger Recipe – a delicious recipe with Water, coffee granules, chocolate, Honey, flour, Baking soda. Easy to follow and perfect for any occasion.
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MAKE THE CAKE:
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1.
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Position a rack in the lower third of the oven and preheat to 350 degrees.
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Butter a 12 c. fluted tube pan.
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Dust with flour and tap out the excess.
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2.
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In a small saucepan, bring the 3/4 c. water to a boil.
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Immediately remove from the heat and stir in the coffee till disolved.
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Add in the chocolate and honey and whisk till the chocolate is melted and the mix thickens.
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Let cold for 10 to 15 min, till tepid.
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3.
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In a medium bowl, using a wire whisk, stir together the flour, baking soda, salt and pepper, till throughly blended.
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4.
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In a 4 1/2 qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 30 to 45 seconds, till creamy and smooth.
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Add in the vegetable shortening.
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Increase the speed to medium-high and beat for 30 seconds longer.
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5.
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Add in the sugar, 1 Tbsp.
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at a time, taking 8 to 10 min to blend well.
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If using a hand mixer, take at least 15 min to blend well.
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Scrape the sides of the bowl occasionally.
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6.
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Add in the Large eggs, one at a time at 1 minute intervals.
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Reduce the speed to medium.
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Stir the chocolate/honey mix once or possibly twice, then add in to the batter along with the vanilla, scraping the side of the bowl as necessary.
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Beat 30 seconds longer.
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7.
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At low speed, one-third at a time, beat in the flour mix alternately with the ice water.
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Mix briefly just till each addition is barely incorporated into the batter.
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Scrape down the side of the bowl and mix the batter 10 more seconds.
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8.
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Scrape the batter into the prepared pan and smooth the surface with the back of a spoon.
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Center the pan on the rack and bake for 65 to 75 min, till the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean.
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9.
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Set the cake onto a wire rack to cold for 15 to 20 min.
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Invert the cake onto the rack and remove the pan.
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Cold completely.
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MAKE THE GANACHE GLAZE:
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10.
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Break the chocolate bars into 1-inch pcs and place them in a food processor fitted with the metal chopping blade.
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Process for 15 to 25 seconds, till finely minced.
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Empty the chocolate into a medium bowl.
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11.
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In a small saucepan, heat the cream and corn syrup on low heat till it comes to a gentle boil.
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Immediately pour the warm cream over the chocolate.
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Let the mix stand for 30 seconds to heat the chocolate.
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Gently whisk till smooth.
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Stir in the liqueur or possibly rum and vanilla.
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If the surface is oily, stir in 1/2 to 1 tsp.
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of warm water.
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12.
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Put the wire rack with the cake over a baking sheet.
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Pour the chocolate glaze over the top of the cake.
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Let the glaze drip down the sides of the cake without coating it completely.
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Lift up the rack with the cake and transfer it to another baking sheet.
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Put the baking sheet with the cake in the refrigerator to refrigeratefor 5 - 10 min to set the glaze.
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13.
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Store the cake at room temperature under a glass cover or possibly in an airtight container for up to 5 days.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["3/4 c. Water", "1 Tbsp. Instant coffee granules", "6 ounce Unsweetened chocolate, Coarsely minced", "3 Tbsp. Honey", "2 c. Sifted unbleached All-purpose flour", "1 tsp Baking soda", "1/4 tsp Salt", "2 tsp Freshly grnd Black pepper", "8 Tbsp. (1 stick) unsalted butter, Softened & cut into 1""pcs", "1/4 c. Solid vegetable shortening", "2 c. Superfine granulated sugar", "4 lrg Large eggs, at room temperature", "2 tsp Vanilla extract", "1/2 c. Ice water", "2 x 3-ounce bars Swiss Dark Chocolate, such as Lindt", "6 ounce Heavy cream", "1 Tbsp. Light corn syrup", "1 Tbsp. Grand Marnier, Cointreau Or possibly dark rum", "3/4 tsp Vanilla extract", "1 tsp Warm water, if needed"].
Yes, Black Chocolate Zinger Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.