Soft with a velvety crumb, unapologetically rich, & covered with creamy Orange Luisella
This chocolate cake is extra moist, deeply flavourful, unapologetically rich, & covered with creamy Orange Luisella Chocolate Spread.
Our recipe is for two layers, but can be made as three layers or as a sheet cake.
- 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
- 3/4 cup (65g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, at room temperature*
- 2 teaspoons pure vanilla extract
- 2 cups warm water
- 1 jar of Orange Luisella Chocolate Spread
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. The parchment paper helps the cakes seamlessly release from the pans.
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk), mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the warm water and mix until combined. Pour the wet ingredients into the dry ingredients, add the warm water, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the centre comes out clean. Baking times vary, so keep an eye on yours. (Note: Even if they are completely done, the cooled cakes may *slightly* sink in the centre. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Assemble and add the Orange Luisella Chocolate Spread: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “levelling” the cakes. Dicard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with Orange Luisella Chocolate Spread. Top with 2nd layer and spread remaining Luisella all over the top and sides. Garnish with chocolate shavings.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: serves 12
Whipped cream topped, smooth and tasty. Try with all 4 flavors
Servings: 4 wine glass
- 3 cups heavy cream
- 1/3 cup sugar
- 1 cup Luisella
Pour the heavy heavy cream into the bowl of a stand mixer or a large mixing bowl. Add in sugar and whip the cream until it forms stiff peaks.
On the bottom of the wine glasses add Luisella and then the whipped cream and then have fun with it!
We added granola, white chocolate and some blueberries.
Due to the fact that Luisella is made with real milk chocolate, if refrigerated it will get hard so in order to keep its creamy consistency do not refrigerate.
Soft Biscuits filled with decadent cocoa, made with any of our Luisella flavors.
Ingredients for about 50 units
- 200 g of dark chocolate
- 100 g of sugar
- 220 g of all-purpose flour
- 120 g of butter
- 2 eggs
- 1/2 teaspoon of baking powder
- 1 pinch of salt
- Luisella as needed
Preparation of chocolate biscuits filled with Luisella (any flavour):
Melt the chocolate and butter in a bain-marie, mix well and allow to cool.
In a bowl, beat the eggs with sugar for about 5 minutes, then add the melted chocolate, and gradually incorporate the flour, baking powder and a pinch of salt. Keep the dough in the fridge for about half an hour so that it hardens a little.
After this time, resume the dough, form balls and crush them with the palms of the hands, put a bit of Luisella in the center and cover with the dough, form a ball again and flatten it slightly. Lay them down on the pan lined with parchment paper. Preheat the oven to 180 degrees and bake the biscuits for 10/12 minutes.
These fluffy Doraiaki pancakes pair perfectly with all Luisella Flavors.
Ingredients for 12 units
- 180 g of water
- 100 g of sugar
- 240 g of all-purpose flour
- 150 g of icing sugar
- 2 eggs
- 1/2 teaspoon of baking powder
- 20 g honey
How to prepare Dorayaki
To prepare the dorayaki, first pour the flour into a bowl, then add the icing sugar and baking powder.
At this point add the eggs, honey and water at room temperature. Once you have added all the ingredients in the bowl, start whipping with a whisk, first slowly, then vigorously until you get a lump-free compound with a fluid consistency.
Heat the pan for crepes (or a large non-stick pan), pour a little bit of oil and spread it on the surface with a sheet of paper towel, then pour a ladle of mixture for each dorayaki (we recommend to prepare one at a time) The heat should be medium: this way you will not risk that your dorayaki darkens too much. Depending on how much dough you use, you will get more or less large dorayaki. Wait about 3 minutes and as soon as the small bubbles start to surface, you can turn them and continue cooking for 1 minute on the other side. Continue in this way until the dough is finished and gradually stack your dorayaki and then drizzle Luisella over it or serve as a sandwich filled with Luisella.
Warm sugary, sweet churros, to be dipped and dunked in Cinnamon Luisella Spread.
2 tablespoons unsalted butter
2 tablespoons vegetable shortening
1/4 cup plus 1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
Vegetable oil, for frying
1 tablespoon packed light brown sugar
Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip if you have one, otherwise just cut the tip of the pastry bag to make the little churros.
Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes.
Fry the churros: Heat about 2 inches of vegetable oil in a large pot. Combine the remaining 1/4 cup granulated sugar and the brown sugar in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the sugar and toss to coat then dip them onto Luisella Cinnamon and enjoy!