Baking · Finnish

Father's Day Cake

Name: Father's Day Cake
Cook time: 75 min
Total time: 75 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 150 g dark baking chocolate 55 %; 175 g softened butter; 2 dl sugar; 3 eggs; 2.5 dl wheat flour; 0.5 dl cocoa powder dark; 2 tsp baking powder; 2 tbsp lemon juice; 2 tbsp water; 2 tub whipping cream à 2 dl; 1 tub plain cream cheese; 2 tbsp sugar; 2 tbsp grated lemon zest; 2 tsp vanilla sugar; 1 carton lactose-free heavy cream 2 dl; 1 bag Hopeatoffee salty liquorice toffees 169 g; 1 box round chocolate truffles 128 g; 25 g dark baking chocolate 55 %; grated lemon zest; butter and breadcrumbs for greasing and dusting the pan

Charm dad with a delicious cake! This Father's Day cake gets extra flavor from dark chocolate and a topping of licorice caramel. Lemon brings a touch of freshness to the cake.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Grease and flour a cake pan or a springform pan (Ø 20 cm) with breadcrumbs.
2
Chop the chocolate and melt it in a double boiler or in the microwave (350 W for about 30 seconds at a time, stirring in between). Stir until smooth and let cool for a moment.
3
Cream the softened butter and sugar until fluffy. Add the room-temperature eggs one at a time and the slightly cooled chocolate, whisking continuously. Mix the flour, cocoa powder, and baking powder together. Fold the flour mixture into the batter using a spatula. Avoid overmixing so the batter does not become elastic. Pour the batter into the pan and smooth the surface.
4
Bak on the bottom rack of a 175-degree oven for about 50 minutes or until the cake is done. You can test for doneness with a toothpick. Cover the pan with baking paper towards the end of the baking time if the surface browns too much. The cake's texture should be dense and mud-cake-like, but not raw in the middle. Let cool for a moment and turn the cake out of the pan.
5
Cool the cake base completely before slicing. Wrap the cake in plastic wrap and preferably store overnight in the fridge, or transfer it to the freezer for 1–2 hours to firm up. A firmed-up cake base is easier to cut because it doesn't crumble as easily. Carefully slice the cake base into three layers.
6
Whip the cream into stiff peaks with an electric mixer. Whisk in the softened cream cheese. Season with sugar, grated lemon zest, and vanilla sugar.
7
Place the bottom cake layer on a serving platter. Moisten the cake with diluted lemon juice. Spread half of the filling on top and place the second cake layer on top. Repeat for the second layer and place the top layer, moistened on the underside, on top. Let set for a moment in the fridge.
8
Put the cream and Hopeatoffee candies in a saucepan. Heat over low heat while stirring until the candies melt. Simmer the mixture for another 10–15 minutes, stirring occasionally, until it thickens into a caramel-sauce-like consistency. Let cool for a moment before decorating.
9
Pour the cooled licorice caramel evenly over the cake. The caramel can also run down the sides of the cake slightly. Finally, decorate the cake with round chocolate truffles, chopped chocolate, and grated lemon zest.