Tuesday, June 30, 2015

Moist, Dark Chocolate Cake (And Cupcakes!) Recipe

This is one of my newest cake recipes that I developed from a friend's one-bowl quick cake. The recipes I share are those that I make over and over again because they are absolute favourites! After years of experimenting with chocolate cake recipes, I've finally found one that I can safely say is easy and, without fail, incredibly moist. Do give it a try!

Pan: I always use a Hamilton Beach Silicone 9" Bundt Cake Pan, greased slightly with vegetable oil, because it works perfectly for a no-fuss dessert cake that always turns out gorgeous and ready to serve. Besides a bundt pan, you can use two 8x2 or 8x3 round cake tins to make a layer cake. And, as you can see, I've even made cupcakes!

Oven Temperature: 160 degrees Celsius or 300 degrees Fahrenheit.

Dry Ingredients

All Purpose Flour
2 cups

Granulated Sugar*
1 cup


Baking Soda*
2 tsp

Cream of Tartar
1/2 tsp

Wet Ingredients

Water, Boiling Hot
1 cup

Dutch-Processed Cocoa Powder*
3/4 cup + 2 tsp

Instant Coffee
1 to 2 tbsp

Pure Vanilla Extract
1/2 tbsp*

2 eggs

100 gm

1 cup

Vegetable Oil*
1 cup

  • For a sweeter cake, use 400gm/500ml/2 cups granulated sugar. Otherwise, the cake will have a light bitterness reminiscent of dark chocolate.
  •  Sift the baking soda to prevent lumps
  •  If using cocoa powder that is not alkalized or Dutch-processed, omit the cream of tartar. For example Hersheys cocoa powder is not alkalized but Van Houten cocoa powder is. 
  • 1/2 tbsp is equivalent to 1 1/2 tsp
  • Substitute yogurt with same amount of buttermilk or {milk+ 1 tbsp lemon juice/white wine vinegar}
  •  I usually use Malaysian-made palm oil

1) Preheat oven and prepare cake pans according to instructions on page 1.
2) Whisk dry ingredients in a large mixing bowl until thoroughly combined. If necessary, sift to remove any lumps.
3) Whisk (or sift) the Dutch-processed cocoa powder and instant coffee in/into a heat-proof jug. Pour in boiling hot water and whisk until there are no more lumps. Cover and set aside to cool completely.
4) Add vanilla extract, eggs and yogurt to cooled cocoa mixture. Whisk well to incorporate.

5) Make a well in the centre of the dry ingredients. Add all the vegetable oil and half of the cocoa mixture, stirring well for 3 minutes by hand (or 1 1/2 minutes on medium speed in a stand mixer) to develop the structure of the cake batter.
6) Incorporate the rest of the cocoa mixture in two additions, beating (20 seconds on medium speed in a stand mixer) until well mixed between additions.

7) Pour all the cake batter into pan/s and bake for 55 to 60 minutes (20-25 minutes for cupcakes) or until a toothpick inserted in the centre comes out clean. Rotate halfway to ensure even baking.

8) Cool cake on wire racks completely before unmolding from the pan.  

You can embellish your cake in any way, but for the cupcakes pictured above, this is what I did:
  • Dip the cupcake in chocolate ganache
  • Sprinkle with grated white and dark chocolate
  • Top with halved or quartered fresh strawberries
  • Drizzle with more ganache!

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