Tuesday, September 29, 2015

Really Moist & Really Rich Chocolate Cake

I’m always searching for the perfect chocolate cake recipe. I do have some really good ones (like the one I always use for my Almond Joy cakes) but this one wins!  It’s REALLY moist! If you don’t want to moisten it with liquid after baked you don’t even have to. It’s also fluffy, not too dense and it makes the perfect combination with any frosting or filling.  I found it on the internet but can't remember where! Modified a bit as usual so I guess I'm not copying, right!? ;)

Note this is NOT for those who don’t love chocolate! Feel free to go sweet on the filling and/or frosting as this batter will be really dark, rich and not overly sweet.

My filling of choice, as usual is coconut cream made from condensed milk and organig shredded coconut; and the frosting, semi-sweet ganache. But you can do whatever you want: chocolate buttercream, strawberries and vanilla cream...

1 ½ cups all purpose flour
½ cup corn starch
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
1 teaspoon  good quality instant coffee
1 cup of milk (any kind)
1 cup boiling water
½ cup olive oil (or any vegetable oil)
2 extra-large eggs
2 teaspoons natural vanilla extract

In a  small bowl, lightly beat the eggs with vanilla. Reserve.
In a large bowl whisk together all dry ingredients. Add milk and fold in. Add oil and fold in. Add beaten eggs and incorporate well without beating or stirring too much. Mix in boiling water. 
I like to make my cakes by hand so they are as fluffy as possible.
Divide batter into 2 - 9” round pans (spray with baking PAM or grease the pans and spread cocoa powder),  and bake in preheated oven @350 degrees F for 30 minutes. 

Batter will be very liquid, but do not fear!

  • You can use the proportion I recommend of flour and starch but if no starch is available, feel free to use 2 cups of flour only. Corn starch helps with fluffiness.
  • Instead of instant coffee + boiling water, you can add 1 cup of hot coffee.
  • Feel free to substitute buttermilk for the milk. (or milk + 1T vinegar).
  • Careful to really incorporate the egg in the batter before adding the boiling water as you don’t want pieces of scrambled eggs in your batter. UGH!
  • Take cakes off the mold 5-10 minutes after baking is done and let them cool. If you’re really handy, this cake is tall enough for you to cut each one in half and make it with 3 layers of filling!
  • If the cake is for the day after you bake it, make sure to keep it covered so it doesn’t lose moisture. Some press and seal will do. Keep it in the mold or at least with the ring on if you're using a spring form pan to help maintain shape.
  • If transporting, like I was, wrap the cake in kit kats and a nice bow. For this one I used 10 or 11 white kit kat bars I purchased on Amazon.

I’m dreaming about making this cake replacing the cup of water with a cup of Guinness or other dark beer! Maybe that will be the cake for my husband’s bday!!