Hi, I love Chocolate.

31 May

I don’t know about you,  but I love chocolate.

There are so many different varieties, but the basic are milk, white, and dark. I haven’t really explored the white varieties and naturally, milk chocolate is delicious, but I have noticed that there are so many levels of dark chocolate. Yes, levels.

I’ve recently gone into a candy store and oggled the row of Lindt dark chocolate. The percentages of dark chocolate ranges from your basic dark chocolate to the more intense levels from 70% to 99%.

Now, I love dark chocolate. It’s like my “midnight guilty pleasure”. It’s slightly bitter with a hint of sweetness. Usually I snap a piece from the bar and then let it slowly melt in my mouth.

Keep this idea in mind when I introduce this chocolate cake.

Meet JoyofBaking’s chocolate cake. Like dark chocolate there are many different varieties, but I found this recipe to be extremely satisfyingly delicious. Just look at it. The crumb was moist and the store-bought chocolate frosting just made it better. (Got lazy to make the frosting provided by JoyofBaking.) If refrigerator in an air-tight container, it still tastes good five days later.  Best of all, no bowl is required!

Slice of Chocolate Cake For this cake, I used a unsweetened cocoa powder and granulated white sugar. For another version of this cake, I actually substituted brown sugar (not packed) and it turned out just as good, but naturally there is more room for mistakes in the ratios and proportions of sweetness to bitterness, so be careful!

Anyway, here is the recipe. Remember, this is a “mix-in-the-pan” kind of recipe, so this is an easy cake to make.

Easiest Chocolate Cake Recipe

Taken from Joyofbaking.com here, Original recipe from Jane Rodmell’s Best Summer Weekends Cookbook 2004

Ingredients

Chocolate Cake

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder (not the Dutch-processed), sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, melted
  • 1 cup warm water
  • 1 tbl lemon juice (or vinegar)
  • 1 tsp pure vanilla extract

Chocolate Frosting

  • 6 ounces semi-sweet chocolate, chopped
  • 3/4 cup heavy cream (35% butterfat)
  • 1 tbl unsalted butter, room temperature

*OR store-bought chocolate frosting

Procedure

Chocolate Cake

  1. Preheat oven to 350 F. Place oven rack in the middle of oven.
  2. In an ungreased 8 inch (20 cm) square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
  3. Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended.
  4. Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Chocolate Frosting

  1. Place the chopped chocolate in a medium sized stainless steel bowl.
  2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  3. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light. With an offset spatula or knife spread the ganache over the cooled cake.

Hope you enjoy making this because it’s fantastically easy to make and more delicious to eat. Definitely one that is best for young children. And serving this with fruit and milk are highly recommended.


***Update! As an avid chocolate fan, this No Special Effects recipe on Chocolate Revel Bars caught my attention. Guess what I’m doing to be doing this weekend. :)

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