Monday, 8 April 2013

myFresha-licious Moist Chocolate Cake

I know, I know.  I've promised to post the recipe for my oatmeal chocolate chip cookies but since the chocolate cake I made for my husband's birthday was a success, I can't wait for next Monday to post it so I decided to go ahead with this today and postpone posting the other.

This chocolate cake is  incredibly moist that it stayed as is even after 4 days. It doesn't crumble when you slice it.  My husband's chocolate cake is a dense cake as it is a butter cake.  The crumb has a smooth texture with fine air cells and it gives that melts-in-the-mouth and delicate mouthfeel sensation.  

The color of this cake is deep brown with a tinge of redness maybe because of the chemical reaction of the vinegar.  The flavor is a satisfying rich and delightful bitter-sweet taste that is classic for real chocolates.  The sweet-sour cherry jam  I spread in between the  cake layers created a wonderful twist on the palate. The dark chocolate ganache I used to cover my cake makes it even more deeply and lusciously chocolaty.

The only thing I didn't like is the candied cherry I placed on top of the cake which I used to decorate it.   The cherry is so sugary sweet. So I vow not to use it again with my chocolate cakes.  I'll try to use them with other cakes though.  I hope we can find maraschino cherries around.

And despite the truth that it is still an-ugly looking creation, though there is  a slight improvement in my cake decorating technique, my husband love his cake so much.  It is indeed a labor of love.  

By the way, I used chocolate shavings to cover the sides of the cake :-) It may not look great but I'm definitely getting there :-)

This recipe by the way requires melting chocolates.  If you have no clue as to how to do it, please read my post on How to Melt Chocolates which I am going to post later.


Ingredients :

All Purpose Flour - 1 c
Unsweetened Cocoa Powder - 1/4 c + 2 tbsp
Baking Powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Couverture Dark Chocolate (minimum 56%) - 1/4 c
Unsalted Butter - 1/2 c + 2 tbsp
Granulated White Sugar- 1 c + 2 tbsp
Vanilla Extract - 1 tsp
Eggs - 2 large
Warm Water - 1/2 c
Instant Coffee - 1 tsp
Milk - 1/2 c
White Vinegar - 1/2 tbsp

Baking Procedure :

Baking Temperature : 180OC   
Baking Time : 25 min
Yield : 9" x 14"

1. Mix flour,  cocoa powder, baking powder, baking soda, and salt together.  Set Aside
2. Mix warm water with instant coffee and set aside to cool.
3. Mix  milk and white vinegar and set aside
4. Melt chocolate using baine-marie.  Cool down
5. Using an electric mixture, cream butter at low spreed until fluffy. 

6.  Add sugar to butter and continue creaming until fluffy. It will take around 5 min.
7.  Add in egg one at a time. Beat at low speed.
8.  Add the vanilla extract to the mixture.  Then add the melted chocolate.  Continue mixing at low speed.
9. Add 1/3 of the dry ingredients to the butter-egg-choco mixture.  Mix at low speed until just incorporated.
10.  Mix the liquids together.  Pour 1/2 of the liquid mixture to the batter.  Mix at low speed until just incorporated.
11. Add another 1/3 of the dry ingredients to the mixture.  Mix at low speed until just incorporated.

12.  Pour the remaining liquid. Mix at low speed until just incorporated.
13. Add the remaining dry ingredients to the mixture.  Continue mixing at low speed until well incorporated.
14.  Line baking pan with wax paper.

15.  Spread the batter evenly on the baking pan.
16.  Bake for 25 minutes at 180 degrees Celsius or until a cake tester inserted in the middle of the cake comes out clean


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