Calling all chocolate lovers!!
For my boyfriend's birthday two weeks ago, I wanted to make something a little different than the regular cocoa-sponge and cocoa-buttercream (he loves chocolate almost as much as I do!)
When I was in Harvard back in 2011, I purchased the 'flour' cookbook by Joanne Chang. Joanne was a Harvard business grad turned pastry chef who has three neighbourhood cafe-bakeries in Boston (which I am ashamed to say I have not visited...yet!)
This book would be a great Christmas present as it is innovative, indulgent and takes the fear out of more complicated projects such as homemade pastries (watch this space!) It's a beautifully laid out book, with a practical gloss-hardback cover and really is a foodie's dream!
Due to lack of certain ingredients, and wanting to bake a cake and not cupcakes, I made numerous adjustments to the recipe for Chocolate Cupcakes with Crispy Magic Frosting.
*Note that the book requires Dutch-processed cocoa (or alkalized unsweetened cocoa poweder); this is treated with an alkali so that its natural acidity is neutralized and it has a stronger flavour. It does not react with baking soda- which is why it must always be used with baking soda and is not interchangeable.
Not a huge fan of red... :P
This recipe is also known as 'dump cake' because it's so easy, you just dump everything into the one bowl! :) However it does need to sit for at least an hour in order to thicken the batter. This is not a cake to be made in a hurry- you've been warned!
The air bubbles will also disperse once the batter sits.
56g good quality chocolate (I used Lidl's 76%), chopped
30g Bourneville cocoa
200g ganulated sugar
114g unsalted butter
1/3 cup water
1/2 cup milk
1 egg yolk (keep the egg white as it can be used for another recipe within the next day)
1/2 tsp vanilla essence
140g self-raising flour
- Grease two 6-inch cake pans.
- In a Pyrex bowl, combine the chocolate and cocoa powder.
- In a small saucepan, heat the sugar, butter and water over medium high heat, whisking occasionally for 3-4 minutes, until butter is melted and sugar is totally dissolved.
- Pour hot mixture into the chocolate and cocoa bowl and whisk (using a handheld mixer) until chocolate is completely melted and the ingredients are fully mixed.
- Whisk milk, egg, egg yolk and vanilla into the mixture until thoroughly combined.
- Dump the flour into the bowl and mix until combined.
- Let batter sit for at least one hour to allow the batter to thicken. It can sit in an airtight container for up to three days in a fridge.
- 20 mins before baking, preheat the oven to 180 degrees Celsius.
- Bake for about thirty minutes or until the top of the cake is springy to touch.
- I used ordinary buttercream icing, as you've seen on the blog before. As per usual, ice when cool.
- To decorate I used miniature chocolate chips, I think these reflected the intense chocolate flavour of the cake. Of course you could also pipe a sentiment if time allows.
This cake is guaranteed to make the birthday boy or girl smile!