Kitchen Corner

August 7, 2008

Chocolate Moist Cake

Chocolate moist cake was one of the most frequent buying product from the "King of the Belgians Restaurant". I suppose its enchantment for those chocoholics is heaven! I would normally leave the cake plain without any decoration but this time of year I must add something in order to look like a celebration cake for my friends birthday. I don't have any piping skills so I gave it a floral arrangements to produce a better look. However, the flowers is unedible, it's just for decoration. The texture was very moist with rich chocolate flavor. Perhaps the instant coffee had enriched the cake flavor and it wasn't too sweet for the birthday girls.

Recipe for 8 inches cake tin:

Ingredients for the cake:

220g cake flour / 50g cocoa powder / 1 tsp baking powder / 1/2 tsp baking soda / 1/4 tsp salt / 190g butter / 280g sugar / 1 1/2 tsp vanilla / 3 large eggs / 250ml cold water / 1 tbsp instant coffee (dissolved with some water)

Ingredients for the chocolate fudge:

50g cocoa powder / 125ml water / 200ml evaporated milk / 100g sugar / 1/2 tsp salt / 1 tsp vanilla extract / 2 egg yolks / 60g cornflour / 1 tbsp instant coffee / 60g butter

Method for making the cake:

  1. Beat the butter, gradually add in sugar then vanilla extract until the mixture become fluffy.
  2. Add in eggs one at a time, beating well after each addition.
  3. Add shifted dry ingredients and water alternately to beaten mixture and mix well till well combined.
  4. Pour mixture into two 8 inches greased and lightly floured round baking pans.
  5. Bake at 180'C for 20 - 25 minutes. (do not over cook in order to produce a moisture texture)

Method for Cooking the Fudge:

  1. Mix everything in a double boiler and keep on stirring with a hand whisk until the mixture thickens.
  2. Lastly add in the butter until a smooth consistency.
  3. Spread 1/3 of the fudge on a piece of 8 inches moist cake then sandwich with another piece.
  4. Gently spread the fudge on top and side of the cake.
  5. Chill in the refrigerator for 2 hours then start your creative decoration.

17 comments:

Passionate About Baking said...

Wow! This is so beautiful! Btw, are the flowers edible? It is simple & beautiful & elegant! Are they fresh flowers? I will try your decoration one of these days! :) Thanks for sharing.

Jane

Kitchen Corner said...

Hi Jane,
Sorry, I forgot to mention that the flower is unedible. It's just for decoration.

martina said...

Wow!That's look great!And I'm sure it's delightful too! So many recipe these day I cannot test anything that there's something else inspiring me! Thanks a lot for all the ideas you give us!! Marty

Happy Homebaker said...

Hi Grace, your cake looks lovely! I bet it tastes yummy too!

Passionate About Baking said...

Hi Grace,
You requested for my Green Tea Ice Cream recipe, I've already posted it up. Do take a look at it. :)
Good luck!

Jane

Anonymous said...

Hi Grace ...this looks wonderful...ok, i am going to ask you really basic questions, but you have to help me, as i will be baking for my daughter's birthday:

the proportions of the ingredients that you give, are they for ONE tin of 8 inches, or TWO tins?

if i am using a large rectangular pan...how do i adjust the portions, for TWO batches (to be used for one cake)? and should i bake one after the other, or both tins in the oven at the same time?

is it safe to double EVERYTHING in a recipe (i am paranoid about the baking powder).

they may seem really silly questions to you, but please help me...i really want to bake this cake for my daughter's birthday, and dont want to make any mistakes...

one more thing - i tried to 'test' a chocolate cake a few days back and it turned out very very dry...i followed everything in the recipe and didnt overcook...what did i do wrong?

thank you so much in advance.

Kitchen Corner said...

Hi Anonymous,
The proportion of the ingredients are for two of 8 inches round tins. You could bake the whole batter in a rectangular pan then cut it into 2 portions. But please be careful when you cut it and whole it with two hands when you start to assembly the cake because the chocolate moist cake is quite fragile and moist. Do it carefully and gently.
You could double the ingredients for this recipe but your tins size should be bigger or the cake will rise very high. It's very up to you.
For your last question about the chocolate turn out very dry. May I know which recipe are you using? It might be the temperature of your oven is too high.
Wish you all the best! Happy baking!

Reiko said...

You're so good at baking.I'm impressed!!

ippo456 said...

Just want to let you know that I tried this recipe & I was complimented on how good it turned out!
I didn't have baking powder, so I substituted baking powder with baking soda & cream of tar tar.

Kitchen Corner said...

Hi ippo456,
Great to know that you like this recipe! By the way, I wonder without adding the baking powder, did the cake rise up nicely?

Cel said...

hi may i know what do you mean by 1 1/2 vanilla? do you mean vanilla powder?

Kitchen Corner said...

Hi Cel,
Sorry! It's 1 1/2 teaspoon of vanilla extract.

Cel said...

hi grace, can i check w u, issit possible to sub evaporated milk w whip cream instead? :)

Kitchen Corner said...

Hi Cel,
Oh yes, I think should be ok.

linghoneybear said...

hi Grace....today i tried ur choc moist cake.....n i was a little bit nervous at the begining...cos it took me longer time to bake then wht u recommended...i then realise my mistake of baking in a smaller pan...so i need another extra minutes but the cake turn out fine with a small smilling face cracking on top...hahahaha...the family enjo the cake even without the cream cos we love it plain n also cos of our health.....once again thank you so much for this yummy recipes!!GOD BLESSED!!!

Kitchen Corner said...

Hi linghoneybear,
Glad you've tried out this recipe! I'm not sure if the cake is good to go without the cream because I've not try it. But, luckily you like it. Thanks! God bless you!

ken bakes said...

Hi chanced upon your oh-so-delicious-looking cake. You alternated flour and water? Is water better than say, milk?
From the responses of those who did it, the cake turned out great. Guess I must try with water added to it.