Would you believe I didn’t edit the picture?

We’ve all eaten it. That chocolate cake that was too rich. Too sweet. Bland and spongey. Caused you a diabetic-alert or put you on an emergency cardio-infestation…

Well I found just the right one. It weren’t too sweet. It weren’t too rich. It was just right! The sweetness level was fantastic-ly good =D

I found the recipe when I was surfing around and found a delumptious chocolate cake picture on Simonne’s blog. I was dead-on for making it! My darln T Jo-M SOMEHOW out of the blue asked me for a chocolate cake, so DOUBLE WHAMMY i’m makin that cake! whoopieness!

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The Perfect Ask For Seconds Chocolate Cake
*Not too rich, not too sweet, not spongey, JUST RIGHT*
(from mybaking.blogspot.com)

Ingredients
(The original recipe call for 2 X 9″ pan. Thus i halves the recipe and uses one 8″ round pan)

[A]
113 butter (i use margerine)
120g sugar (i use brown sugar, reduced from 165g)

[B]
1 egg
1 egg yolk
1/2 tsp vanilla ( i should have use rum instead)

[C]
125ml milk (original recipe call for buttermilk)

[D]
110g flour
30g cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda

[E]
56g chocolate melted (optional, but i used it)

Method
Is very straight forward
-Beat [A] until soft and creamy (beat for 2 minutes)
-Add in 1 egg, egg yolk (beat for 1 minute)
-Add in vanilla essence
-Alternate with [C] 2 part and [D] 3 part (start and end with [D]
-Fold in [E]
-Bake at 175 C for 30 min.
-Let cool completely before frosting
-Cut the cake into half (horizontally)

Ganache
There are many Ganache recipe available , both from the net and books. I’m using this one as the whipping cream i bought (UHT Whipping Cream) comes in 200ml pack.

200ml Whipping Cream
200g Dark Chocolate Finely Chopped
2 Tbs Icing Sugar

Method for Ganache
-Boil Whipping Cream until hot
-Pour unto chopped chocolate, stir until completely melt
-Whisk until achieve desired thick consistency
-Add 2 Tbs Icing sugar and continue whisk.
-Pour to cool cake and refrigerated until set (2 hours)

Verdict

The cake is so chocolaty.. a real indulgence!
I like my cake to be serve at room temperature, where the chocolate melts a little
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from mybaking.blogspot.com

 

My Own Verdict
It was decadent, delicious & so good. Not too rich, not too sweet or heavy, but very chocolatey! (haha i keep thinking KokoKrunch when I hear the word “chocolatey”!) Am very glad the sugar didn’t overpower the chocolate depth. Don’t you hate it when that happens? As a chocolate cake, it did deliver! The light chocolate frosting I somehow concocted complemented that epizootic thang.

But yeah, I’ll write tomorrow how I tweaked the recipe and was surprised that the whole party wanted second helpings & heard absolutely no “Oh only a small piece please!”s.

Thanks Simonne!