Skip to main content

Best Chocolate Cake EVER!!


I finally found the perfect chocolate cake recipe. This picture here doesn't give it justice, because I made with the 'Hot chocolate buttercream icing' that came with the cake recipe. The hot chocolate mix used in the icing recipe gave it an unpleasant texture, and I wouldn't recommend it for the kind of cake. I believe a simple ganache would suit it better. But the cake was just heavenly, both rich and light, incredibly moist, and with the strong cocoa/chocolate taste I was looking for. A big thank you to Megan (whatmegansmaking blog) for sharing this beauty with the world.

DARK CHOCOLATE CAKE
Cake recipe from Sweetapolita

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract



Preheat oven to 350 F. Prepare 2 x 9″ cake pans with butter and flour or parchment paper. Sift the dry ingredients into the bowl of electric mixer. Add the remaning ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer). The batter will be liquidy. Pour into prepared pans.

Bake for 20 minutes, then rotate the pans in the oven. Bake 15 minutes longer or until a toothpick comes out clean – approximately 35 minutes total. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Comments

Popular posts from this blog

Mandarin Chicken

So much was lost when Katrina hit New Orleans in 2005. Lives, homes, jobs,... but also the little things that we hold dear to our hearts: photo albums, treasured heirlooms or beloved recipes. The Times-Picayune collected and published some of the latter that people went looking for in the years that followed Katrina. Mandarin Chicken was one of these recipes.  This clipping was sent to us by my partner's stepmother a few years ago. Since then, we have received nearly a hundred requests to share this recipe. Note: Every Chinese restaurant in New Orleans has its own version of Mandarin sauce. It seems to us that this one needs a few pinches of Chinese five spice in the sauce. Also, it is usually served with crushed peanuts and chopped scallions sprinkled on top.
This recipe comes from Fong's Chinese restaurant in Kenner.


MANDARIN CHICKEN

Egg Batter
2 cups flour
2 tablespoons cooking oil
2 eggs
1 cup cornstarch
2 teaspoons salt
1 teaspoon Accent
1/2 teaspoon sugar
1/2 teaspoon baking…

Light Delight

For all the health conscious out there (me included, from time to time), here's a dessert, light and airy, that will delight your palate without the guilty feelings. 


NEIGEUX AUX MYRTILLES (BLUEBERRY SNOWCLOUD) For 6 servings
1 cup blueberries 1 pound of fromage blanc (here, you could substitute either plain yogurt, ricotta cheese, or even cream cheese) 2/3 cup white sugar 3 large egg whites 1 teaspoon almond extract 4 gelatin leaves (2 grams each) 1/2 blueberry coulis (see recipe below) sprig of mint (optional)
Blueberry coulis 1 cup blueberries (fresh or frozen) 1/2 cup white sugar
Make coulis by bringing to a boil blueberries and sugar in a saucepan. Reduce heat and simmer until blueberries have bursted and mixture thickens. Sieve the coulis to remove blueberry skins and set aside. In a bowl, mix fromage blanc with sugar and almond extract. Place gelatin leaves in a small bowl filled with cold water to soften. In a saucepan, bring to a boil 3 tablespoons of water. Remove from heat. Squee…

Torta Caprese

Last year, one of my coworkers came back from Naples, Italy with an original dessert created on the island of Capri. It is a flourless cake, both rich in flavor and light in texture. It is normally enjoyed "as is", but a little bit of Chantilly cream on the side never hurt anybody!




CAKE
6 oz. (170 g) dark chocolate (I used 64% cocoa)
3/4 cup (160 g) unsalted butter, cut in dice
3 large eggs
1/2 cup white sugar
1 1/4 cup ground almond meal (I used 125 g)
1 tablespoon amaretto (or any other almond liquor)
Confectioner's (icing) sugar to sprinkle






Preheat oven to 180°C (350°F).
Butter and line an 8-inch wide (20 cm) springform pan  with baking paper.
In a double boiler (or in a microwave oven), melt the chocolate and butter together. Let cool.
In another bowl, whisk the eggs and sugar with electric beaters until the mixture turns a pale yelllow and triples in volume.
Using a spatula, gently fold the chocolate mixture, alternating with the ground almond meal and amaretto, into the egg mi…