Friday, July 7, 2017

ULTIMATE Double Dark Chocolate Cake recipe

It's hard to want any other cake than chocolate.

It's also hard to want to make any other cake than chocolate.

Chocolate is a forgiving flavour when it comes to baking because you can under-cook it and sell it as molten, decadent and "moist", or you can accidentally over-cook it and it may be more crumbly but still tastes great.

Passing off an under-baked vanilla cake as "moist" doesn't fool anyone. The results are doughy and it feels pastey. But put cocoa in the mix and you get fudgy!

Chocolate is safe, and when you don't have time for second chances or you're testing out your new oven or you have 13,508 other things running through your mind while you're trying to make the perfect cake, then chocolate is your mate.

This one is rich in chocolate AND cocoa. Two times chocolate flavour = twice the joy. It is my BEST Dark Chocolate Cake recipe.

Most of the sweetness comes from brown sugar to further enhance the robust flavour of chocolate.

You absolutely want dark chocolate for this recipe. Look for one with at least 60% cocoa content.

This cake gets its ultra moistness from hot water tempered just right into the thick batter. Chocolate contains cocoa butter which is hard at room temperature and can lead to a delicious yet crumbly crumb cake. Using hot water will ensure that we get moisture locked into the dry ingredients so that crumbly doesn't happen. The water should be hot, but not boiling hot. If it is just boiled then it will completely melt the batter into a soupy mess but if it is just hot and added gradually to the mixing mixture, then it will loosen it just right so that it is pourable but still thick. So, get your kettle going, boil the water, measure it out and let it stand until you need it - this should be enough to cool it down sufficiently.

A mixture of milk and vinegar serves as the acid component to react with baking soda, but if you have buttermilk on hand, great! Use 1/2 cup of buttermilk.

This is the chocolate cake that wins over every other chocolate cake in my books.

You can find the recipe in my latest cookbook, Scientifically Sweet: Chocolate.


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