After baking a chocolate cake last Saturday, I baked one again today using the same recipe from Allrecipe. After reading the reviews, I decided to add some instant coffee as suggested & increase the amount of cocoa powder to give the cake a richer chocolatety taste. I also made some french chocolate mousse (Alex Goh's recipe) to sandwich the cake & chocolate ganache to cover the entire cake. Woooooo... An awfully chocolatety cake!
An Awfully Chocolatety Cake
Moist & Rich Chocolate Cake
sandwiched with French Chocolate Mousse
& covered in Chocolate Ganache
Perfectly Chocolate Cake
Good enough to be eaten on its own :)
Adapted Recipe for Perfectly Chocolate Cake
(makes 1 8-inch round cake, I made 2 smaller cakes)
(A) In the mixing bowl
90g all purpose flour
30g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
(B) Mix in a measuring cup
50ml vegetable oil
1 tsp vanilla essence
1 tbsp instant coffee
100ml boiling water
1) Preheat oven to 180C.
2) Sift flour & powders & mix all the ingredients in (A) in a mixing bowl.
3) Add (B) & mix on medium speed till ingredients are well combined.
4) Dissolve 1 tbsp instant coffe in the boiling water. Stir in the water into the batter.
Mix well. The batter will be very thin.
5) Pour batter into a greased baking tin. Cake tin should be about 1/2 filled to allow for expansion during baking. (I had a problem of the cake batter overflowing from the cake tin last Saturday.)
6) Bake in the oven for an hr or till the skewer comes out clean.
(The original recipe states baking time to be 30mins, but I needed an hr for my oven.)
7) Allow cake to cool in cake pan for 10 minutes before cooling on rack.
French Chocolate Mousse
(adapted from Alex Goh's "Temptation of Chocolate")
50g dark chocolate, melted
15g caster sugar
2 egg yolks
120g whipped cream
1) Stir egg yolks & sugar in a bowl over simmering water till the mixture thickens. Remove from heat.
2) Whisk till cold.
3) Add in the melted chocolate & mix well.
4) Add in the whipped cream & mix well.
Assembling the Cake:
1) Cut the cake horizontally into 2 layers.
2) Sandwich the cake with the chcocolate mousse cream & chill in the fridge for a few hours..
3) Apply chocolate ganache or chocolate glazing as desired and let it set in the fridge.
4) Dust some cocoa powder or icing sugar over the cake as desired just before serving.