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:
MOU IKKAI’s ACCIDENTAL CHOCOLATE CAKE
Ingredients
[A] 240g Boiling hot water, combined with1t 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
Instructions:
-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.
Enjoy!
Xoxo,
Monica
glad to know of a chef who can make frosting suitable for our hot weather. following your website with great interest jing. thank you.
you’re welcome. So glad to see you here. Enjoy!
This is actually helpful, thanks.