Wednesday, 1 February 2017

Traditional Chocolate Cake

Let me just say something right off the bat. My Kitchenaid has made me lazy AF. I kind of knew this was the case, but it was really brought to light when I decided to make a chocolate cake from my old cookery book with nothing but a wooden spoon and a plastic bowl. Let's just say I really earned a slice of cake at the end of this.

As we all know, I have made many an endeavour down the chocolate cake path. It's a classic, and deserves to be given a twist every once in a while. So why not have a crack and an original? Here's the recipe I was working from:

My main difficulty here was that I was making this whilst at uni, so I didn't have a set of weighing scales, nor did I want to spend the money on some, so I had to get creative with my cups and spoons measuring. I was also a little confused when the recipe called for "sweet chocolate", so I went for a 52% cooks chocolate. When I was making the cake, I was a little unsure about the proportions. Usually with a sponge cake, there are more or less equal proportions of flour, butter and sugar, and I thought it odd that there was no cocoa powder involved. When I put the mixture into the tin it felt quite stiff, and I was worried that the cake would turn out to be dense and not that chocolatey. Luckily, I was wrong! I mean, it definitely would have been lighter had I used my electric mixer, and I'm probably going to come back to this recipe and mess around with it a little bit, but all in all, it was pretty yummy. I would recommend eating this when warm, but if it is cold, you can put a slice in the microwave for about 10 seconds to warm it up and serve with a dollop of cream - delicious!

Traditional Chocolate Cake (makes 1 large sponge)
Bare Necessities:
6oz/170g/1 1/2cups Plain Flour
4oz/115g/1/2cup Sugar
4oz/115g/1/2cup Butter
3oz/85g/~1/2cup Chocolate
3small Eggs
2tsp Baking Powder
dash Vanilla Essence
2tbsp Milk

1. Preheat the oven to 180c/350F/Gas Mark 4.
2. Grease and line one cake tin.

3. Break the chocolate up and put on a low heat with the milk.
4. Stir until the chocolate is fully melted and then take off the heat.
5. Cream together the butter and sugar.
6. Slowly add the eggs, flour and baking powder, alternating between the wet and dry until fully combined.
7. Mix in the chocolate and vanilla, and stir until fully combined.
8. Pour the mixture into the cake tin and smooth over slightly.
9. Pop in the oven for 45mins or until cooked through.
10. Place on a rack to cool.
11. Serve up with a dollop of cream (or ice cream) and enjoy!