Wednesday, April 16, 2008

Rich Dark Chocolate Cake

185g unsalted butter
250gm dark chocolate bits
1 3/4 cups (220gm) self-raising flour
1/3cup cocoa powder
1 1/2 cups caster sugar
3 eggs, lightly beaten
1cup water = 250ml

Buttercream icing (this recipe is from Wilton)
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp clear vanilla extract
4 cups sifted confectioner's sugar aka icing sugar
2 tbsp milk

Method for cake:
Heat oven to 160C, lightly grease a 9inch springform tin and line with baking paper
Melt butter and chocolate bits in a double broiler or in a microwave for the easy way out :) (be very careful not to overheat it though)
Sift flour and cocoa powder. Combine the chocolate mixture, sugar and eggs, then add 1 cup of water and mix well and add into the flour and cocoa powder mixture. Mix until well combined and pour into the prepared tin and bake for about 1hour 30minutes, this varies oven to oven, so keep a close eye on your bake. Test with a skewer. Tip: Must not overbake and overmix this cake otherwise it'll crack. Very light mixing will do but do ensure its well mixed otherwise the cake will have crumbs of flour.

Method for buttercream:
Cream butter and shortening till light and add vanilla. Gradually add sugar, one cup at a times, beating well on medium speed. The icing will appear dry once all sugar have been added, add the milk and beat till light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Add any colors to your buttercream according to the pattern that you'd like to do.
Tip: Buttercream icing will harden after a while and this makes it difficult to pipe out, all you'd need to do is put it back into the mixer for a quick whip.

Alternative chocolate frosting if you're not in the mood for cake decorating:-
20gm unsalted butter
125gm dark chocolate (you could use those for eating)
Melt the above in a heat proof bowl sitting over a saucepan of simmering water making sure the base does not touch the water. Spread over the cooled cakes in a swirl pattern.

The teddy bear cake was made with the Wilton cake pan, you'd need 1.5 portions of this recipe for that cake pan.

Verdict: This cake is quite yummy but it could be quite crumbly. If you're into very fine textured cake, this will not be one for you.


Little Corner of Mine said...

You made beautiful birthday cakes!! I need to learn from you, but then hor me very lazy leh, I don't think I have the patient. I always pick the easy one to do. :P

Angie said...

Hi Little corner of mine,

Thanks for hopping in and thanks for the compliment. I'm a beginner at cake decorating, I've only decorated 3 cakes so far just for my baby's birthday. Its not that difficult but you're right, patience is a virtue for this. My interest in this has grown since. Try it, you may just like it :)