Freshly and Lovingly Baked on : 23rd Mar 2014
This is a last minute bake. I did not plan to bake this today.
Anyhow, I have with me this chocolate cake recipe from a girlfriend who swear by it. I did some modification to the recipe solely based on how I think certain ingredient can accentuate the taste of the cake.
So here goes.
115g Cake Flour
45g Cocoa Powder
1 Tbsp Instant Coffee
1/4 Tsp Salt
1 Tsp Baking Powder
1 Tsp Pure Vanilla Essensce
170g Unsalted Butter
200g Granulated Sugar
120g Semisweet chocolate chips (tossed it in one tbsp of flour)
Preheat the oven at 175 degree. Sift the dry ingredients together. Mix the wet ingredients in another bowl and set both aside.
Cream the butter till creamy before adding the sugar in batches and cream till pale and fluffy. Thereafter add in the eggs. Mix well after each egg additions.
Add the wet and dry ingredients into the butter/sugar mixture. Start with the dry ingredients then wet and end with the dry. So eyeball the dry into 3 parts and the wet into 2 parts. Once fully incorporated, stirred in the chocolate chips. The coating with flour only mean that the chips do not sink to the bottom after adding in.
You can decide how you would like to bake the cakes. I bake a large portion in mini square pans lined with muffin cases. I used 2 mini bundt cake pans for the remaining batter.
Bake these for 25 minutes. You can test to see if its baked by inserting a toothpick into the cakes to see if it comes out clean.
Once done, leave it to cool for 10 minutes before taking the cakes out of the pan to cool completely.
This is a winner. I think I can win some hearts with this bake. 🙂
The cakes are moist and the chocolate taste is intense. The coffee addition accentuated the chocolate flavor. I served this for tea this afternoon and the Dowager is all smiles. 😉