Friday, July 7, 2017

ULTIMATE Double Dark Chocolate Cake recipe



It's hard to want any other cake than chocolate.

It's also hard to want to make any other cake than chocolate.

Chocolate is a forgiving flavour when it comes to baking because you can under-cook it and sell it as molten, decadent and "moist", or you can accidentally over-cook it and it may be more crumbly but still tastes great.


Passing off an under-baked vanilla cake as "moist" doesn't fool anyone. The results are doughy and it feels pastey. But put cocoa in the mix and you get fudgy!


Chocolate is safe, and when you don't have time for second chances or you're testing out your new oven or you have 13,508 other things running through your mind while you're trying to make the perfect cake, then chocolate is your mate.

This one is rich in chocolate AND cocoa. Two times chocolate flavour = twice the joy. It is my BEST Dark Chocolate Cake recipe.

Most of the sweetness comes from brown sugar to further enhance the robust flavour of chocolate.


You absolutely want dark chocolate for this recipe. Look for one with at least 60% cocoa content.

This cake gets its ultra moistness from hot water tempered just right into the thick batter. Chocolate contains cocoa butter which is hard at room temperature and can lead to a delicious yet crumbly crumb cake. Using hot water will ensure that we get moisture locked into the dry ingredients so that crumbly doesn't happen. The water should be hot, but not boiling hot. If it is just boiled then it will completely melt the batter into a soupy mess but if it is just hot and added gradually to the mixing mixture, then it will loosen it just right so that it is pourable but still thick. So, get your kettle going, boil the water, measure it out and let it stand until you need it - this should be enough to cool it down sufficiently.


A mixture of milk and vinegar serves as the acid component to react with baking soda, but if you have buttermilk on hand, great! Use 1/2 cup of buttermilk.

This is the chocolate cake that wins over every other chocolate cake in my books.

Happy World Chocolate Day!

xo
Christina.


Best-ever Dark Chocolate Cake
makes one 2-layer 8-inch round cake

½ cup (120ml) hot water
½ cup (120ml) milk
1 tsp white vinegar
4 oz (113g) bittersweet chocolate (70% cocoa), coarsely chopped
1 1/3 cups (190g) all-purpose flour
¼ cup (22g) cocoa powder
1 ¼ tsp baking soda
½ tsp salt
½ cup (113g) unsalted butter, at room temperature
1 cup (220g) packed light brown sugar
¼ cup (50g) granulated sugar
1 tsp pure vanilla extract
2 large eggs, at room temperature
Preheat your oven to 350°F. Butter the edges of two 8-inch round cake pans, dust lightly with cocoa powder and then line the bases with parchment paper.

Bring a kettle to a boil, measure out ½ cup of water and let stand until it cools to “hot” while you start preparing the batter. Also, combine the milk with vinegar and let stand until needed.

Melt chocolate gently in a heatproof bowl set over a saucepan with ½-inch of simmering water or in the microwave with short bursts and frequent stirring. Set aside.

Sift flour, cocoa powder, baking soda and salt into a medium bowl and whisk to blend evenly.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add both sugars and vanilla and beat for 3 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in melted chocolate until evenly blended. With the mixer on low speed, add flour mixture in two batches alternating with milk mixture. Stop to scrape down the sides and bottom of the bowl as necessary. With the mixer running on low, slowly pour in hot water and once fully combined, beat on medium for another 20 seconds just until the mixture is smooth. The batter will become thinner but it will still be spreadable – if the water is too hot the batter will become very thin and runny.

Divide mixture evenly between prepared pans and spread it out smoothly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 20 minutes before turning cakes out onto the rack to cool completely. They will sink slightly on cooling, leaving you with perfectly flat layers. Smother with either Silky Chocolate Buttercream or Dark Chocolate Fudge Frosting and dig in!


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14 comments:

  1. I'd like to try this, but can you suggest something a little more "scientific" about the "hot" water - like a temperature range? Especially since it seems to make a difference in the final result. Thank you!

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  2. Yep, need this. In my life. ASAP. This is like my absolute dream cake!

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    Replies
    1. It's a total dream. Thanks for your message!

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  3. Your cake looks delicious! Makes me want to make a chocolate cake now :)

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  4. Is that the buttercream or the fudge frosting in the pictures? It looks heavenly.

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  5. Thank you, Christina! I made this cake (with the buttercream), and it is, indeed, the Chocolate Cake of My Dreams! A cinch to make and perfect in every way. A KEEPER. Mwah!!

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  6. Hello,
    I have some VERY favourite chocolate cake recipes but decided to make this because I really wanted to make one of your recipes…..and I am so glad I did.
    The cake was sensational and certainly beats every other chocolate cake recipe I have in my collection!
    I am now making a list of must-makes from your recipe index. I love vanilla cake and wondered what you would recommend as your ultimate?
    Thank you so much for all the time and effort you put into your blog. It is an amazing resource to me …and the rest of the world.
    Regards from Australia,
    Angela

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    Replies
    1. I love everything about this! High fives all around Angela. Thank you for taking the time to leave feedback.

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    2. It was all true. I do plead though for an ultimate vanilla cake recommendation ....cake or cupcake.....
      please.
      Regards again, Angela

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