Chocolate
never fails to satisfy the palate, and this chocolate cake will not fail to
please your guests and family when it is time for dessert.
To my dear bloggers and friends, how I wish I could serve you a slice of this cake.
Last week was a fruitful and accomplishing week for me. As I work 3 days from home, I took the opportunity to try out 3 new recipes (Matcha Swiss Roll, Japanese Cheesecake
and this Chocolate Cake). I also repeated
some of the baked as requested by my boys too.
This
is a dark, moist and incredibly rich chocolate cake. It tasted even better after overnight in the fridge. It’s luscious and soft and extremely chocolaty. You simply can’t resist it and will never say
“no” to it. Make sure to enjoy it with a cup of cold milk.
It’s a pretty easy cake to make and perfect for a birthday cake. The next time
if I’ll to make this cake again, which I foresee would be quite soon, I’d like to slather the
whole cake with chocolate frosting. I
can’t imagine how will it be like but I know it’s going to be incredible!
This
cake is from Okashi, sweet treats made with love by Keiko ishida.
INGREDIENTS
(18cm
round cake pan)
35g Pastry flour or top flour (I used Cake
Flour)
50g Cocoa powder
100g Sweet chocolate (55% cocoa) (I used dark
chocolate instead)
80g Unsalted butter, cut into small cubes
40g Caster sugar
4 Egg yolks
50g Whipping cream (35% fat)
Meringue
4 Egg whites
100g Caster sugar (I reduced to 70g)
Whipped
Cream
(Optional) – I skipped
200g Whipping cream
2
tsp Caster sugar
METHODS
(1)Preheat
oven to 170°C. Prepare an 18cm round
cake pan with a removable base. Line
with parchment paper. Sift flour and
cocoa powder together twice.
(2)Melt
chocolate and butter in a heatproof bowl
set over a pot of simmering water. Once
chocolate and butter have melted, add sugar, egg yolks and cream and mix well
using a whisk. Set aside.
(3)Make
meringue. Beat egg whites until
foamy. Add half the sugar and continue
beating for a few mintues, then add remaining sugar and beat until egg whites
are glossy and stiff peaks form.
(4)Add
one-third of meringue to chocolate mixture and fold with a whisk. Add flour and cocoa powder and fold in
thoroughly. Add remaining meringue and
fold just until incorporated.
(5)Pour
batter into prepared cake pan and bake for about 50mins. Note that the baking time may vary according
to your oven. When cake is done, unmold
from pan and leave to cool on a wire rack.
(6)Optional. Make whipped cream. Combine ingredients
in a clean bowl. Place bowl over a
larger bowl filled with ice cubes and water (For me, I’ll usually place the
stainless bowl and whisk in the freezer for 1 hour before I use it to whip the
cream). Using an electrical mixer, whip
cream at medium speed until stiff peaks form but cream is still smooth.
(7)Dust cake with icing sugar. Slice and service
with whipped cream. Garnish as desired.
HAPPY BAKING!!
Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years. It’s time to get those books (or magazines) out of the shelves, and start to cook or bake.
Hi Amy,
ReplyDeleteThis is such a delicious, chocolaty looking cake! Yes, you are right, no one would say no if offered a slice! Be prepared for a request of a second piece!
I need to take a second look at this book!
Thank you for sharing with CYB!
Looking forward to your next bake!
Thanks Joyce! :D
DeleteHi Amy, your chocolate cake is so tempting. I must start baking from Okashi again, there are many nice recipes in there.
ReplyDeleteThanks Lian :D
DeleteI like Okashi recipe.
Hi Amy,
ReplyDeleteYour chocolate cake is irresistible.
Looks so chocolaty. Can pass a piece over?
mui