May 3, 2020

Best Chocolate Cake

Best Chocolate Cake

This is seriously the best chocolate cake ever! Once you have tried it you won't ever need to search for another chocolate cake recipe again. I have tried and tested quite a few chocolate cake recipes over the years and none have really impressed me. I find chocolate cake to seldom taste as good as it looks. Either it is dry and bland or incredibly rich. Here though I am excited to share this recipe for a cake that has a great chocolate taste, moist texture and is light. I have made it a few times with different icing combinations and it has been a huge success, so much so that this is probably my most shared recipe.

You can dress it up with chocolate ganache icing, melt a good dark chocolate over it, or have it plain where it is just dusted with icing sugar.  This cake is so versatile and easy to make. I have turned it into a sleek chocolate tart which tastes great alongside some crème fraîche and I also have made thick chunky brownies covered in melted chocolate with this same recipe. All of these variations have been a real hit with friends. You can even use it as a pudding and serve it with custard. I say, serve with a dollop of cream. Whatever your mood and whatever way you chose to bake this cake, I promise you, you will enjoy it.

INGREDIENTS


4 Large eggs
300g Sugar (you can use Coconut Sugar or xylitol instead)
250ml Coconut oil (you can use Canola or Sunflower instead)
1 Cup cake flour (Almond flour works well for a gluten free alternative)
Half a cup of cocoa powder, twice sifted
20ml Baking powder
Pinch of salt
310ml Milk
15ml Vanilla essence

METHOD

  1. Preheat your oven to 180°C (350°F).
  2. Lightly grease a 20cm cake tin, or two smaller tins for a layered cake.
  3. Place the eggs, sugar and oil in bowl and beat until the mixture is thick and creamy.
  4. Add the flour, cocoa, baking powder, salt, milk and vanilla. Beat for a few more minutes until the batter is smooth. (It is a runnier batter than most cakes)
  5. Pour the batter into the tin and bake until the cake is cooked through, about 30-45min.
  6. Allow the cake to cool before icing it.
  7. Serve with thick cream on the side.

Serves 6 - 8

Basic Glacé Icing:
Mix 1 Tbs sifted good quality cocoa powder with 250g sifted icing sugar. Add a tsp hot water and 1 tsp butter and mix until it is thick but not too solid. If you accidentally make it too runny, simply add more icing sugar.

My Chocolate Ganache:
Heat some good quality chocolate in a saucepan and add a bit of cream. Mix to remove lumps, then add some cocoa powder, a bit of sugar and touch of butter. Mix until the consistency is runny but thick and then pour over the cake.