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Saturday, May 31, 2014

BAKING: super-moist chocolate cake

I'm a sucker for chocolate cake and brownies, and I'm too cheapskate to buy those expensive ones which might potentially not use ingredients that I like (e.g. I hate raisins). And the internet is a wonderful place where you can find practically everything!


Chocolate cakes are a little tricky, because if you use cheap chocolate and/or cocoa, the end result could be a little icky. The beauty of this cake that it's dead easy, super deliciously fluffy and moist, and it's pretty when it's cracked on the surface!

The cake will be dark, but oh-so-delicious!
I got the original recipe on Cooks.com from a random Google search, and I didn't believe the recipe at first, then I read the comments and reviews - there wasn't ONE bad experience, and attempts at substitutes were successful in general.


Magic chocolate cake ingredients that I altered (measurements in imperial):

  • 2 cups all-purpose superfine flour
  • 2 cups granulated sugar (perhaps you could substitute with 1 cup granulated and 1 cup brown)
  • 3/4 cups cocoa powder
  • 2 tsp bicarbonate of soda (baking soda)
  • 1 tsp baking powder
  • 1 cup melted salted butter (the original called for 1 tsp of salt and 1 cup of oil, but I excluded that because I already used salted butter here)
  • 1 cup boiling water
  • 1 cup milk
  • 2 beaten eggs
  • 1 tsp vanilla
  • approx. 100g mini chocolate chips dusted with flour

Oven is preheated to 350"F (approx. 180"C), and prepare your pans. I used 3 medium-sized non-stick loaf pans, but any pan should do. Grease and line with baking paper or parchment, leaving two ends longer than the pan itself to make it easier to remove later.


I sifted the powders together first before whisking in the sugar (sifting helps with the soft and fluffy texture), then making a well in the center before adding the wet ingredients. With the aid of a sturdy whisk, mix everything together until just combined.


If you wanted to add anything extra to the batter (i.e. nuts, chocolate chips, etc.), I'd suggest just sprinkling them over the top, because the batter will be thin and other solids you put in will sink to the bottom of the cake.


Bake for approx. 30-35 minutes, checking the cake by inserting a knife/skewer in the center of the cake - there should be no wet batter. To prevent the cake from shrinking, bang the cakes in the pans on a counter-top a few times, then let cool completely before serving.


The result were delicious, fluffy, and moist chocolate cakes (with the melted chocolate chips plastered to the bottoms of the pans) that were awesome at room temperature, but even more awesome when left in the fridge for a few hours or overnight - the texture of the cake becomes harder, giving a decadent melt-in-the-mouth sensation!

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