I have to admit that I am rather poor in cake decoration. When I prepared the chocolate sauce for the cake, the whole kitchen was in a mess. During photo taking sessions, that was another disaster.. The chocolate sauces stained my phone, my plates, my cloths …… I gave up. What a consolation statement when one of my friends told me, chocolate is supposed to be messy anyway, what is more important is the taste of the cake. For taste, I am very confident that I wouldn’t disappoint reader with this easy to do and moist chocolate cake..
The cake uses 500 grams of sweeten dark chocolate (including 250 grams for making of the chocolate sauce) and I would say, it is designed for the hard-core chocolate addict.. It is extremely easy to prepare, just mix and bake and was prepared using “one number baking ratio”. In order to maintain the moisture of the cake, I have opted to use steamed bake method, meaning putting the baking tin in a pool of hot water. The steam will help to conserve the moisture of the cake. However, this step is optional. Don’t be shocked by the watery batter, it will turn out well as long as you bake it according to the prescribed time and temperature.
WHAT IS REQUIRED
250 grams of melted butter
250 grams of eggs (about 5 eggs) – lightly beaten
250 grams of sweet dark cooking chocolate –melted
250 grams of white castor sugar
250 grams of milk
250 grams of self raising flour
1/8 teaspoon of baking soda (optional)
For chocolate sauce
250 grams of sweet dark cooking chocolate – melted
250 grams of normal cream or double cream
STEPS OF PREPARATION
Pre-heat the oven to 180 degree Celsius. Put a baking tray and put 2-3 cups of water in the baking tray.
Lightly grease a 8” x 8” baking tin or line the baking tin with some baking paper.
Melt butter in the microwave using medium to high heat (about 1 minute). Melt the chocolate in the microwave using medium heat. This will take about 2-3 minutes. However, stir the chocolate in a minute interval to ensure all the chocolates have melt.
Put all ingredients into a machine whisking bowl and whisk until smooth. Once smooth, transfer the batter to the baking tin. In the illustration, I have put in stages for purposes of photo taking. Don’t be alarmed by the watery batter. For all recipes using one number baking ratio, the batter is usually very wet.
In a large baking tray, put in 2 cups of water. Place the baking tin in the baking tray. Bake in the oven for 180 degree Celsius for the first 20 minutes. Reduce the temperature to 170 degree Celsius and continue to bake for another 20-25 minutes or until a skewer inserted into the cake comes out clean.
To prepare the chocolate sauce, put equal amount of dark chocolate with equal amount of double cream (I used normal cream) and melt in the microwave using medium heat for 3-4 minutes. In between a minute interval, stir the chocolate and cream and ensure that it is well combined. Note that you have to constantly stir the mixture, otherwise, the chocolate or the cream can be cooked rather fast. As long as the chocolate melts, you can off the microwave. Of course, you can resort to the traditional method of placing the chocolate and cream over a pan of hot boiling water and stir until it melts. In this case, make sure the water vapour should not have a chance of touching the chocolate sauce. Otherwise, the sauce will not be smooth.
Cut the cake into halves or into 3 layers horizontally. Pour some chocolate sauce evenly on one layer, top by a new layer and follow by some chocolate sauce. Cut into the desired sizes for serving. Before serving, drizzle with additional chocolate sauce.
This is my own recipe without referring to any recipe book. If you looked at the ingredients list, can you see a pattern? There is only one number – 250 grams. Hope you can give it a try! Not confidence that it will work? Okay, try making with 1 egg. Measure your egg and if your egg is 50 grams, then use 50 grams for all the other ingredients and share with me if this is the cake that you are looking for? Hope you like the post today. Cheers and have a nice day.
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