This unique cake, lovingly named “Leftover Cake,” was inspired by leftover rugelach filling and a bit of chocolate topping. It transforms surplus ingredients into a delightful and moist chocolate cake, topped with a rich chocolate glaze. It’s a creative and delicious way to reduce waste and enjoy every bit of your baking adventures.
Why You’ll Love This Recipe
This cake is not only a fantastic way to use up leftovers, but it’s also incredibly moist and rich in flavor. The combination of cocoa and creamy textures makes this cake a decadent treat. It’s a perfect example of how creative baking can bring about unexpectedly delightful results.
Perfect Occasion
Ideal for casual gatherings, afternoon tea, or as a special treat after a family meal. It’s also a great conversation starter about being resourceful in the kitchen, making it a perfect centerpiece for eco-conscious events.
Decoration Tips
After pouring the chocolate glaze over the cake, sprinkle chopped nuts for added crunch and visual appeal. If you’re feeling extra indulgent, a few edible gold flakes or a sprinkle of sea salt can elevate the presentation dramatically.
Ingredients:
- 100 grams melted butter
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 4 eggs
- 1 cup sugar
- 1/2 cup oil
- 250 ml heavy cream (38% fat)
- 2 cups all-purpose flour
- 1 packet baking powder
For the Topping:
- 300 grams dark chocolate
- 60 ml canola oil
- Optional: 100 grams chopped nuts
Procedure:
- Preheat your oven to 165°C (329°F). Grease and line a 22 cm cake pan with parchment paper.
- In a small bowl, mix together melted butter, cocoa powder, and 1/2 cup sugar. Set aside.
- In a mixer with a whisk attachment, beat the eggs with 1 cup sugar until light and fluffy, about 7-10 minutes on high speed.
- Reduce the speed, add oil and heavy cream, and then incorporate the cocoa mixture.
- Sift together flour and baking powder and fold into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for about 45 minutes, or until a tester comes out with moist crumbs.
- Allow to cool in the pan covered with a towel to retain moisture.
- For the topping: Melt the dark chocolate with canola oil in the microwave and stir until smooth. If desired, stir in chopped nuts.
- Place the cooled cake on a wire rack and pour the chocolate topping over it.
- Store the cake in an airtight container at room temperature.
Enjoy this delightful chocolate cake, a testament to the beauty and innovation of using leftovers creatively!
