Posted by: Jonjon | January 25, 2009

Cake – Dark Chocolate Cake I 9.5/10

Cake – Dark Chocolate Cake I 9.5/10

January 25 2009
• 1/2 cup boiling water 120ml
• 1/4 cup unsweetened cocoa powder 20g
• 2/3 cup and 1 teaspoon all-purpose flour 85g
• 1/2 teaspoon baking soda 2g
• 1/8 teaspoon baking powder 0.6g
• 1/8 teaspoon salt 0.8g

• 1/4 cup butter, softened 55g
• 1/2 cup and 1 tablespoon white sugar 110g
• 1 eggs 50g
• 1/4 teaspoon vanilla extract 2ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 3 – 9 inch round pans.
1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

This was the cake with the best texture. The inside was moist, spongy, and dense at the same time, whilst the outside was quite firm. I topped the cake with the chocolate ganache that I made on the same day, and it was very nice. It took about 22 minutes to bake on muffin tray, and 30minutes to bake in a glass bowl. However, I am still confused as to why we add the flour mixture alternately with the cocoa mixture when we could have just dumped the whole thing in.


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