Do you love to eat chocolate cake that has the characteristic of a devil? The one that we will exchange our diet soul with?
Don't miss this super moist chocolate cake that will melt in your mouth ...
Over the years I have tried a number of recipe for chocolate cake, especially looking for the one with a very moist texture something like the Awfully Chocolate if you know the brand.
I derived the following recipe from this blogger AUNTY YOCHANA.
I have used her chocolate sponge cake recipe with some amendments as she has the best result for all the chocolate sponge cake recipe I have tried for so many years. Maybe you can find some good stuff in her blog as well.
I have changed her recipe to fit 6 inch cake tin.
CHOCOLATE SPONGE CAKE
Ingredients
A.
2 egg yolks
50g castor sugar
25g cooking oil
1/2tsp vanilla essence
60g self raising flour
1/4tsp baking powder
1/4tsp bicarbonate soda
a pinch of salt
B.
15g cocoa powder
60g hot water
1tsp instant coffee (dark coffee is preferred)
C. Meringue Mixture
2 1/2 egg whites
1/2 tsp cream of tartar
30g castor sugar
Direction:
1. Mix B and stir until smooth. Preheat the oven to 170C or 175C depend on your oven.
2. Mix and shift the dry ingredients in A and set aside. Beat egg yolks and sugar with wooden spoon till pale.Add oil and mix until smooth. Add the dry ingredients and mix until smooth. Lastly add the vanilla essence and mix for a while.Add the cocoa mixture and mix together till smooth.
3. Beat egg whites with cream of tar tar for 2 min then gradually add the sugar and beat until fluffy but not too stiff.
4. Add 1/3 of the egg white into the egg yolk mixture gently blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and fold with a spatula and remember not to over mix else the cake will be deflated. Pour into 6 inch tin until 75% full and bake for 35-37 minor until cooked. When they are done, place them on a wire rack and leave to cool, and then cut the cake into 2 layers. (I used this cake slicer to help me)
For the Chocolate Mousse I have used the instant mixture from NESTLÉ Docello that make my life so easy and they actually taste really good. There is youtube to see how you can do it too... However I have only used 1/5 portion.
http://www.youtube.com/watch?v=9dNsRxGqFe4
5. Spread the mousse in between the cake layer and all around the cake. Keep in the refrigerator till the mousse sets.
Note: If you are lazy to do chocolate mousse, you can actually use the chocolate glaze to spread between the cake layer and all around the cake. After all its homemade you dont want to get too complicated.
Dark Chocolate Glaze
150ml Double whipping cream
150g dark chocolate with at least 65% cocoa (cut into small pieces if necessary)
50g unsalted butter
1tbsp corn syrup (to make the dark chocolate glazing)
Bring the cream to boil and pour onto chocolate and leave to settle for 2 min. Whisk the mixture well, add the soft butter and mix well and lastly add the corn syrup and mix well. Do not over mix to avoid getting too many bubbles in the mixture. Use immediately.
6. Finally glaze the chocolate cake with Dark Chocolate Glaze by pouring from the top of the cake and let it flow down the side smoothly. Decorate the cake with some sprinkles from Wilton and refrigerate to set.
P.S. I love to add cashew nuts on my chocolate cake and you can decorate the bottom of the cake with the nuts to hide the unevenness of the coating :)
Hope you will try out this recipe and share with me the result on my facebook.
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