Dark moist chocolate cake
I hardly bake cakes. I’ve only baked 5 round cakes in the past one year! I recently had this interest to experiment with cakes. By this I mean twisting the original recipe, like reducing the amount of sugar, oil or butter or simply using substitutes. Out of the 5 cakes, 2 turned out delicious (my very first cheesecake which I shall blog another time if I remember and the one in the current post). The rest not quite so because I’ve either twisted the recipe far too much. There’s a lot of chemistry involved in baking — reducing or substituting the ingredients or even over or under mixing the batter will affect the end result.
So today I baked a simple basic dark moist chocolate cake. Initially I wanted to reduce the amount of butter (and add some applesauce instead) but I thought it’s better to stick to the original recipe first. The only thing I changed is the amount of sugar. I reduced to 3/4 cups and it turned out to be just nice for my taste! Not too sweet.
The cake is really moist and nice :) I had to try a piece before making a chocolate glaze.
And after making a chocolate glaze with dark chocolate, here’s the end result!
Here’s the recipe for a basic dark moist chocolate cake.
Ingredients
- 1 1/4 (140 g) cup plain flour
- 1/4 cup (30 g) cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 2 tbsp hot water
- 1 tsp instant coffee powder or granules
- 1 cup caster sugar (200 g) – I used 3/4 cups i.e 150 g because I don’t like my cake to be too sweet
- 2/3 cup butter (150g)
- 2 eggs
- 1 tsp vanilla essence
- 3/4 cup water
Method
Preheat oven 175° C
Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
Dissolve the coffee with hot water. Set aside.
Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water.
Pour the batter into a greased baking pan. I used a springform pan (removable sides and bottom).
Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.
For the chocolate glaze, I used unsweetened dark chocolate, cocoa powder, some butter and and a couple of teaspoons of sugar.
April 23rd, 2009 at 11:20 pm
OMG! This looks sinfully delicious! Today when I was returning home I was dreaming of chocolates and chocolate cakes. I think I’ll bookmark this recipe to be tried during the holidays. :D
April 23rd, 2009 at 11:42 pm
A heartache for all those dieting!!Yummy looking!!I will try this recipe with the help of my sis,Morinn!!
April 24th, 2009 at 12:00 am
It’s midnight and I am eating a piece as I am typing this. Want???? lol
April 24th, 2009 at 12:01 am
I gotta jog tomorrow! hahaha
Welcome to my blog btw :)
April 24th, 2009 at 10:46 pm
Looks so good! :P I hope that WL (does he even like sweet stuff?) also ate some or else you will have to jog more to burn off all those calories.
I just noticed your avatar. I hope that Mikey is more friendly now. :P
April 24th, 2009 at 10:52 pm
He only had a big piece so far. Yeh he like sweet stuffs especially brownies and cheesecakes! I think I’m gonna finish the cake all by myself because he’s away for 3 days! So no one else gonna eat the cake with me hahaha. Oh noooo … I gotta jog even more!!
April 24th, 2009 at 10:53 pm
Ditching the diet this weekend. Start again next week lol
April 25th, 2009 at 12:27 pm
I can’t resist chocolate cakes! I’m gonna try this recipe soon!
Btw, what is the difference between baking powder and baking soda? Usually when I see baking soda in cake recipes, I use baking powder. Hahaha
Can I have a piece of cake plzzzzz?
April 25th, 2009 at 9:16 pm
Baking powder is simply baking powder. Baking soda is bicarbonate of soda… they are two different things…
For the cake, when you eat the next day you should heat it up so that it’s nicer.
I have yet to try your chocolate mousse!
I baked a beer bread today. Will blog later :)