I have to use up my expiring chocolate buttons (they are meant for brownie but I never made it). Not purposely looking but happened to see this chocolate cake recipe from Olivia's blog and seems quite straight forward, so went ahead with it.
I love that this cake has the height but mine sinked slightly in the centre. This one that I baked also shrinks at the side, wondering if it is due to me"buttering" the side of the cake pan.
"crater" in the centre of cake.
Cake cooling on the rack bottom up! Looks nicer, ya?
I am too lazy to do any frosting as usual, but the chocolate buttons are not all used up, so instead of making a big fuss, I just melt the chocolate with milk and pour it over the cut cake before eating.
It really looked alot more appealing with that dripping chocolate sauce .. pity I lost that picture that I took.
The kids love the cake. Although my taste bud is not sensitive, but I still feel the funny feeling of "metallic surface" when I run my tongue over the back of my lower front teeth after I eat it (wonder if you know what I mean). I will always have that feel when I bake with that certain brand of cake flour which I avoid now, but now also with self raising flour? Is baking powder the culprit? Got to bake more and pay more attention to find out.
Since I can bake this cake with this height this time, next time when I need to have layered chocolate cake, I think can try this out, cut this into two halves, frost it and decorate. Maybe for my girl's birthday?
I think I better note down the recipe here since it is a keeper .... I am suppose to jot down separately the recipes that I want to use again and again (incase broken links in future and can refer it offline) ....
115g plain chocolate
150g unsalted butter
150g light brown sugar
3 nos eggs
200g Self raising flour
1 tbsp cocoa powder
1. Grease a 8 inch cake tin and line the base with baking paper.
2. Place the chopped chocolate and milk in a bowl. Place the bowl over a simmering pan of hot water. Leave for 3 mins until chocolate softens. Turn off heat and stir the mixture till smooth.
3. Cream the butter and brown sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the chocolate mixture until well combined.
4. Sift the flour and cocoa over the mixture and fold in batches until evenly mixed. Pour the prepared batter into the cake tin and bake at preheated oven at 180dC for 35 - 40 mins or until cooked.
5. Cool cake in tin for 5 mins before removing from tin and place on cooling rack to cool completely.
6. Slice cake into 2 layers. Spread a thick layer of ganache on the 1st layer. Spread the remaining ganache over the whole cake.
Thanks to Olivia again.