Corner Café

December 16, 2009

Chocolate Cake (all-in-one version)

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: ,

All-in-One Chocolate Cake


This is an easy cake to make. There are no beating of eggs or creaming of butter involved. However I must warn you that it is a very sweet cake, which also makes it moist and tender. Serve with a good dollop of crème fraîche and/or fresh strawberries to counteract the sweetness.

Serves 10 to 12

[Ingredients]
450g white granulated sugar
25g cocoa powder, sifted
3/4 teaspoon bicarb. of soda, sifted
175g butter, chopped
350ml water

300g plain flour
1 tablespoon baking powder
3 eggs, lightly beaten
https://cornercafe.wordpress.com/
[Preparation]
1. Grease a 25cm fluted tube tin (2.5L capacity) well with extra butter. Mix together flour and baking powder evenly, then sift into a large mixing bowl.
2. Combine sugar, cocoa and soda in a large saucepan; stir to combine. Add chopped butter and pour in the water. Stir over moderate heat, without boiling, until sugar dissolves; about 2 to 3 minutes. Butter may not be melted completely at this stage. Turn heat up to high and bring the mixture to a boil. Once it comes to a boil, turn heat down to low and let simmer for 5 minutes, uncovered. Be careful not to let the mixture boil over. Turn off heat and let cool to lukewarm or room temperature; to hasten cooling place the pan over a large bowl of ice water. Preheat oven to 180°C.
3. Add beaten eggs to the flour mixture, mix briefly to combine. Pour about 1/3 to 1/2 of the cooled cocoa mixture into the flour mixture, mix into a stiff batter. Then gradually pour the remaining cocoa mixture in, beating (electric or hand whisk) as you pour until the batter is smooth and runny; about 2 to 3 minutes.
4. Pour batter into prepared tin. Bake for about 50 minutes, or until cooked when tested with a skewer.

Taste: Soft, tender, moist & sweet chocolate cake
Consume: Best within 3-4 days
Storage: Store in airtight container or under a cake dome
Recipe Reference(s): Family Chocolate Cake recipe from the Australian Women’s Weekly mini cookbook, Chocolate Cakes

Advertisements

11 Comments »

  1. SeaDragon,

    The instructions make me think that this cake is more closely related to brownies. (The cake type not the fudgy type). Am I right?

    Comment by Tuty — December 16, 2009 @ 9:18 am | Reply

    • Yes, you’re right, the method is similar to making brownies, but the texture of this cake is even more light and fluffier as compared to cakey brownies.

      Comment by SeaDragon — December 26, 2009 @ 8:36 am | Reply

  2. As good as it sounds, I’m a bit put off by the “overly sweet warning.” Have to agree with Tuty though … Sounds like the cloyingly sweet American brownies but leavened by baking powder. Thanks for sharing though!

    Comment by Pei-Lin — December 16, 2009 @ 11:50 pm | Reply

    • No worries. It is not too bad but you must use normal salted butter to make this cake, or else it will be cloyingly sweet. The saltiness will balance the sweetness.

      Comment by SeaDragon — December 26, 2009 @ 8:38 am | Reply

  3. This is my all time favorite recipe aside from Mudcake. The texture of the cake is light & fluffy. I halved the amount of sugar and the sweetness is just perfect for my family. I usually made the chocolate part at night and use it the next day 🙂

    Ange

    Comment by Ange — December 18, 2009 @ 12:42 am | Reply

    • Thanks for the tip, it will be useful for people who don’t like too sweet cake.

      Comment by SeaDragon — December 26, 2009 @ 8:40 am | Reply

  4. […] Chocolate Cake « Corner Café […]

    Pingback by Chocolate Cake « Corner Café — January 3, 2010 @ 3:17 am | Reply

  5. So the cake is not dense at all, right? You think it’s alright if I reduce the sugar to 300g? Thanks.

    Comment by Lalaland — January 3, 2010 @ 10:53 am | Reply

    • Yes, I think it should be fine, but can’t guarantee the same texture as I haven’t tried it myself.

      Comment by SeaDragon — January 3, 2010 @ 5:05 pm | Reply

  6. Hi SeaDragon,

    I have one question. Why is it that for chocolate cakes, normally water is used instead of milk? Doesnt it make the cake taste like its bland? Not rich? Hope you can help me.

    Thanks
    Rach

    Comment by Rachael — January 13, 2010 @ 7:20 pm | Reply

    • Hmm, I have never thought of that. I guess it is like dark chocolate and milk chocolate – without milk, you get the true taste of chocolate, a more grown-up taste.

      Comment by SeaDragon — January 13, 2010 @ 8:08 pm | Reply


RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: