Even more chocolate! COBB chocolate cake not just for Easter

What's a holiday without a mouth-melting slice of the world's most delicious cake or cake? Chocolate lovers, hold on: here's the recipe for the most chocolatey cake-cake ever! Chocolate will be in the sponge cake, in the cream of the world's favourite ganache and in the decorations. And when better than Easter to indulge in such a delicious dessert? 

Recipe prepared by the popular COBB travel/picnic grills owners, but is also suitable for owners of other barbecues or those still dreaming of becoming owners. If you are cooking on a gas or charcoal grill, cook at a temperature of 160-170 degrees, with a deflector or a plate that spreads the heat evenly on both sides. In the oven, switch to the top and bottom cooking mode at 170 degrees. 

Accessories required:

• COBB universal pan
• COBB corrugated grill plate: COBB Griddle or COBB Griddle Plus
• COBB cooking grids
• COBB deep fryer
• COBB Cobblestone a fast-burning coconut shell charcoal tablet. Alternatively, you can choose compressed charcoal briquettes.
• Fire burner (e.g. PETROMAX Professional). You can use cigarette lighters instead.

Ingredients:

For the biscuit:

• 150 g butter
• 200 g sugar
• 2 large eggs
• 350 g wheat flour
• 3 tbsp baking powder
• 4 tbsp cocoa powder 
• 2 a.s. vanilla extract 
• 200 ml milk
• 200 dark chocolate

Chocolate spread (ganache):

• 250 ml cream
• 500 g dark or milk chocolate

For decoration (our suggestion):

• Chocolate chips (2/3 of a bar)
• Mini chocolate eggs
• Sprinkles for decoration

Production:

1. Beat the butter at room temperature with the sugar. Add the milk, add the eggs and whisk until light in colour. Stir in the vanilla extract.
2. Mix in the flour, baking powder and cocoa. Add them to the prepared mixture (see point 1)
3. Melt 200 g of chocolate: add hot water to one bowl. Place the chocolate in another bowl and move it over the hot steam. Stir continuously.
4. Stir the melted chocolate into the prepared dough.
5. Pour the mixture into a greased COBB universal container.
6. Add COBB CobbleStone coconut carbon tablet with fire burner and wait 5-8 minutes for the charcoal tablet to turn grey. 
7. Place a coconut tablet on top of the burn COBB ribbed grill plate, and above the plane grille. Cover the grill lid and leave to heat for 10 minutes. 
8. Place the baking tray on the prepared COBB grill set. Cover the grill lid and cook for 30-40 minutes. Try not to bend the lid.
9. Once the biscuit is baked, remove COBB Griddle Plane and Grids. Replace them by placing the following over the coals COBB deep frying pan.
10. Pour the cream into the pan. When it comes to the boil, add the crumbled chocolate. Remove from the heat. Stir until the chocolate has melted and the mixture is smooth. Leave to cool.
11. Remove the sponge cake from the the dish and leave to cool. 
12. Brush the sponge cake with ganache and decorate as desired. Our variation: small chocolate eggs, chocolate chips and confectionery sprinkles. If you prefer, you can cut the biscuit open once it has cooled and spread some of the prepared ganache cream on the biscuit for a delicious chocolate cake. 

Enjoy!

For more recipes for the unique COBB travel grills, see the 2021 edition of COBB Anywhere but Kitchen.