MouIkkai’s Accidental Chocolate Cake

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Chocolate Cake  How many of you have ran out of ingredients while preparing for a cake for the weekend?

Well, I have. I was prepping up for a class for Sorelle’s Wedding Floral Cakes and found out I am about to run out of this special cocoa powder enough for six (6) two tier cakes.

What makes this cocoa powder so special?  It is alkalised.  This created a more robust, deep chocolatey flavor.  I never went back to any natural cocoa powder after using it.

I was lucky enough I found a bag of dark chocolate couveture so I made the necessary substitutions to compensate for my lack of cocoa powder.

Here is the recipe for y’all to enjoy:



[A] 240g Boiling hot water, combined with
1t Coffee powder
50g Dark Chocolate Couveture, 55%
50g Alkalised cocoa powder (Dezaan)

[B] 210g All Purpose Flour
2t Baking Soda
1t Baking Powder
2t Fine salt

[C] 300g Fine sugar
2 pc Eggs (min 50g/ea)
100g Oil
2t Vanilla Extract

[D] 240g Milk

-Combine A. Add D. Set aside until cool to touch
– Combine C. Beat using a wire whisk until batter is pale complexion with lighter consistency. Set aside
– Sift B.
– Put in 1/3 of B with 1/3 of A into the C mixture. Mix well. Repeat until everything is incorporated in the batter
– Equally divide batter into 7″ pans x 3.
– Bake at 150C for 30-45 minutes or until cake tester comes out clean.

P.S. Mixing cocoa powder into boiling water intensifies the chocolate flavor of the powder.

For frosting, I use fresh cream beaten cold and cover the cake.




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Showing 3 comments
  • Fong Mei Leng

    glad to know of a chef who can make frosting suitable for our hot weather. following your website with great interest jing. thank you.

    • admin

      you’re welcome. So glad to see you here. Enjoy!

  • Marianne

    This is actually helpful, thanks.

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