Moist Chocolate Cake Recipe

Image · Posted by Sam Han on June 29, 2013 · 17 Comments 

Moist Chocolate Cake – Simply Irresistable!

When my kind neighbour brought me this gem from Indonesia, I was reminded of the moist chocolate cake I used to bake for my children. I would pour the batter into teddy bear moulds and it would come out perfect for a mid afternoon snack. The recipe used was not my own creation but it has been time and taste tested. I hope you will enjoy it.

You can tell if the cake is moist or not by the crumb count.
When slicing the cake and not many crumbs are on the board, you can be sure the cake is not dry.
How moist? That we have to eat it to know it 😉

Preheat oven to 175°C/350°F/Gas 4

Moist Chocolate Cake Recipe
Ingredients:
To be sifted together:
240g Plain Flour.
75g Cocoa Powder.
1 teaspoon Baking Powder.
1 teaspoon Bicarbonate of Soda.
½ teaspoon Salt.
Sift the above ingredients together a couple of times. Set aside.

Other Ingredients:
180g Butter, unsalted.
360g Castor Sugar.
3 Eggs (60g each).
1 teaspoon Coffee Granules (I use Nescafe Gold Instant Coffee).
1 tablespoon Hot Water.
1 tablespoon Brandy (I use Hennessy X.O. or V.S.O.P but you can use any at hand).
1 teaspoon Pure Vanilla Essence.
1 cup Water (250ml).

Method:
1. Grease sides and line a loaf pan with baking parchment.

2. Dissolve coffee granules with the 1 tablespoon of hot water and stir in the brandy.

3. Cream butter, vanilla essence and castor sugar in cake mixer until very pale, light and fluffy.

4. Add eggs, one at a time, and beat well after each addition. Add the coffee and brandy solution in.

5. Mentally divide flour and water into 3 parts. Add them alternately into the butter mixture on low speed.

6. Turn and scrape batter into prepared tin and bake in the middle or lower rack but not on the floor of oven (top and bottom heat) for 55 – 60 minutes.

7. If skewer comes out clean when inserted into the thickest part, the cake is done.

8. Remove from oven and let cake cool in tin for 10 minutes before taking it out of tin. Let it cool completely on cooling rack before frosting. Otherwise, eat warm with vanilla ice cream 🙂

Chocolate Cream/Ganache, optional:
Ingredients:
1 heap teaspoon plain Gelatine.
1 tablespoon Water.
110g Dark or Bittersweet Chocolate, cut into small chunks (I use Swiss Choc Bar for baking with very high cocoa fats but you can use the chips type).
115ml Heavy Cream.

Method:
1. Mix gelatine and water together.

2. Place the chocolate into a medium bowl.

3. Heat the cream in a small sauce pan over medium heat. Bring it just to a boil. When the cream has come to the boil, pour over the chopped chocolate, add the gelatine mixture and whisk until smooth.

4. Allow the ganache to cool slightly before pouring over the cake, starting at the center and working outward.

5. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a balloon whisk until light and fluffy.

Have a slice on me 🙂

Happy weekend baking and bonding 🙂

See Chocolate Cake recipe without butter here:
Chocolate Coconut Oil Cake Recipe

Filed under Recipes, The Bonding Tool Blog, Uncategorized · Tagged with bicarbonate of soda, Brandy, cake mixer, chocolate cake recipe, coffee, coffee granules, Ganache Recipe, moist chocolate cake, Moist Chocolate Cake Recipe, tablespoon brandy, tea time