After appearing on the newspaper, I was teased by the classmates from Disciple class for keeping them in the dark about this food blog. Aiyoh, so embarrassing! Inevitably, there was a pressure to bake up something for taste-testing.
So last week, I had some spare time to whip up this really simple double chocolate cake. It had a texture sort of bouncy, but moist though not as 'sticky' as the famous Lana chocolate cake. I added chopped dark chocolate chunks to freshen things up with another dimension. It was devoured quickly and I am glad I made more servings through smaller portions.
I did not realise one of my classmates was actually my blog reader until she came up to me and asked me to post this recipe. So in her honor (Margaret, here you go! :0), here is another version of a simple chocolate cake.
The Chocolate Chocolate Cake
(Makes 2-9" cake)
2.5 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
0.5 cup unsweetened cocoa powder
1/2 tsp salt
3 whole eggs
250 g unsalted butter
1.25 cup fine granulated sugar
1 tsp vanilla essence
1 cup whole milk
200g good quality dark chocolate, chopped
1. Prepare 2-9" round cake pans - butter and line with parchment paper.
2. Preheat oven to 170C.
3. Sift flour, cocoa powder, baking powder, baking soda and salt together.
4. Beat butter, sugar until light and fluffy.
5. Add 1 egg at a time, beating well each time.
6. Add vanilla essence and mix well.
7. Add 1/3 flour mixture, fold quickly then add 1/3 cup milk, fold quickly.
8. Repeat the above until twice, adding the chocolae chunks with the last addition of flour.
9. Pour into the prepared pans and bake 35 to 40 minutes, until toothpick comes out almost clean. Do not overbake! Let it cool in pan then remove and cut.
You don't need a cream or icing - it's chocolatey enough. This recipe is also good to make layered cakes; just obmit the chocolate chunks, slice each cake round into half and make a whipped chocolate ganache to fill in between. Absolutely decadent!