Sunday, April 25, 2010

Chocolate Cake

I have been wanting to try this recipe from Joy Of Baking. The first attempt today was a failure as the cake sunk in the middle :(

The second attempt was a real success. This is a relatively easy cake mixer. It uses the "one bowl" method...mix the dry ingredients, mix the wet ingredient in a separate bowl, add the wet ingredients to the dry ingredients.

1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) unsalted butter, melted
1 cup (240 ml) warm water
1 tablespoon lemon juice (or vinegar)
1 teaspoon pure vanilla extract

Chocolate Frosting:

6 ounces (170 grams) semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy cream (35% butterfat)
1 tablespoon unsalted butter, room temperature

1. Preheat oven to 250F (177degree C)
2. Combine all the dry ingredients (first 6 ingredients) in a dry bowl. Whisked to combined
3. Combine the wet ingredient together in a separate bowl
4. Mix the wet ingredient to the dry ingredient
5. Bake for about 35 minutes
6. Remove from oven and place on a wire rack to cool.


1. Heat the cream and butter in a small saucepan over medium heat
2. Bring just to a boil
3. Immediately pour the boiling cream over the chocolate and stir until smooth
4. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light.
5. With an offset spatula or knife spread the ganache over the cooled cake.


No comments:

Post a Comment