SPECIAL MOIST CHOCOLATE CAKE ( Shirley.s Homemade)
( This is one of my very old collection of recipes which uses cup as measurement. You can use other type of cooking chocolate besides Van Houten)
Ingredients:
(A)
1 ½ cups self raising flour
½ cup Van Houten Cocoa
1 tsp double action baking powder
¼ tsp baking soda
(B)
¾ cup brown sugar
½ cup soft butter
½ cup dairy cream mix with 1tbsp lemon juice to form buttermilk
1 tsp vanilla essence
(C)
2 eggs slightly beaten
¾ cup water
60 gm melted dark Van Houten cooking chocolate
(D)
Chocolate ganache:
200gm van Houten dark cooking chocolate
150 gm butter
1 tbsp cooking oil
Cook all together in double boiler till all the chocolate melt into a smooth consistency. Let it cool to room temperature by lifting the ganache using a ladle.with the right consistency pour the chocolate ganache on top of the cake n let it flow down the side.
Method:
1. Sieve A into a bowl. Add in sugar n stir well.
2. Add in B and mix well. Add in eggs gradually and stir well.
3. Add in water slowly and lastly melted cooking chocolate.
4. Pour into a well lined greased baking tin (23cm x 23cm). I used a Ring Pan for this bake.
5. Bake at pre-heated oven at 160 C for about 40-50 min .
6. Remove from oven and leave to cool
7. Remove from ti n n pour chocolate ganache on top . Let it set.
Pls take Note :
1. Because it contain 3/4 cup of water to produce a moist cake so place baking tin on the lowest rack to prevent crack cake.Adjust temperature according to your oven
2.To make buttermilk add the lemon juice to dairy cream and stir well .It will thicken and turn to buttermilk.
3.To enjoy a moist n soft chocolate cake do not put your cake in the fridge but in a chiller cos temperature of fridge is too cold and then will harden the cake n chocolate. If you don’t have a chiller then leave it in room temperature. It can easily last for 2-3 days.
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/06/complete-recipe-special-moist-chocolate.html
This cake turned out NOTHING like the picture. While it tasted OK, the texture was sort of dry and crumbly. It was very light and airy. The exact opposite of the picture. Also, I don't know how you get cocoa to look that dark! Mine is a dark brown at best. Was excited to try this cake, but, won't be making it again.
ReplyDeleteHi, does this cake taste anything like the Lana chocolate cake?
DeleteCan All Purpose Flour be used instead of self-rising flour
ReplyDelete