Extra Moist Chocolate Cake

 

 

I am one of those people who cannot resist a chocolate cake no matter what time of the day it is. Hence perfecting the art of baking a chocolate cake was a serious business for me. I have tried many recipes but finally after many trial & errors – i managed to perfect this one. This recipe is especially for those who love the extra chocolate flavour in their cake Now talking about cakes- i would also like to specially mention- Annita’s food blog, where she has posted the pics of some of the cake decoration she has done. I thought it was extremely beautiful and too tempting….

You need : 

1. 380 g dark chocolate, chopped
2. 240 g butter, cubed
3. 5 eggs
4. 100 g sugar
5. 1 Tbsp vanilla 
6. 100 g flour 

For the chocolate glaze:

1. 200 g dark chocolate, chopped 
2. 200 ml cream

This is how you make it :

1. Preheat the oven. Set your oven to 160°C.
2. Make the chocolate base. Fill the saucepan about a third full with water and bring to the boil. Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water. Add the chocolate & butter. Stir it occasionally to help the mixture melt more quickly. Once the butter is melted, remove the bowl from the heat and set it aside. Make the batter
3. Put the eggs, sugar and vanilla into the mixer bowl. Mix them together on a medium to high speed and continue to whip until the volume is roughly doubles that of the original amount.
4. Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula. Continue to fold it all together until well combined. Next, sprinkle in the flour and mix well
5. Pour the batter into the oven-proof, place it in the oven and let it bake for 20-25 minutes.
   Around 20 minutes into the cooking time, check the cake to see if it’s done. Insert the wooden skewer into the centre of the cake. If it comes out free of batter, your cake can now be removed from the oven
6. Make the chocolate glaze. Pour the cream into a saucepan and heat until close to boiling point. Remove it from the heat. Add the hot cream to the chocolate and blend them together well.
7. Glaze and cool. Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface. This is easier to do if you elevate the cake. Allow the glaze to cool to room temperature.

Note: It is easier if you use a oil paper inside the oven-proof dish then it will be easier to take the cake out.