Saturday, 9 November 2013

Chocolate Cake

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. 

(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)

4              Egg whites
100g       Caster sugar (I reduced to 70g)

Whipped Cream (Optional) – I skipped
200g       Whipping cream
2 tsp        Caster sugar


(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.


 I’m also contributing this recipe to Cook-Your-Book, which it is linked to Cook-Your-Books #6 hosted by KitchenFlavours.

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.


  1. Hi Amy,
    This 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!

  2. Hi Amy, your chocolate cake is so tempting. I must start baking from Okashi again, there are many nice recipes in there.

  3. Hi Amy,
    Your chocolate cake is irresistible.
    Looks so chocolaty. Can pass a piece over?