Super Easy Deep, Dark, Rich and Delicious Chocolate Cake

I love the idea of desserts that are Minimum effort for Maximum results. I’ve never been much interested in the happenings of the pastry kitchen and tend to leave the intricately designed and balanced desserts to those who enjoy making them but chocolate cake…there has to be efficiencies in the method somewhere 😉

When it comes time to nurture my sugary side, I like to produce beautiful, simple yet stunning examples of cakes, sweets and treats. This cake slash pudding, the Deep, Dark, Rich and Delicious Chocolate Cake is the perfect example of no fuss HUGE reward for something simply divine.

As a chef, I approach most kitchen tasks by writing what is known affectionatly in the industry as a “prep list”. This prep list contains all the days duties and tasks that must be completed before we go to service, which is the crazy time in restaurants when orders start flooding into the kitchen. I always find myself leaving the sweets on a prep list till last which is the perfect indicator of ones affectionate or disconnection to a particular area of a commercial kitchen. “Give me simplicity” I scream, and low and behold this little gem of a recipe comes sliding across my desk.

To produce a seriously deep, dark, rich Chocolate cake result, it’s best to use the darkest Chocolate you can lay your hands on. I use an organic chocolate with 70% cocoa solids so it’s a bittersweet symphony of snap and smooth. This cake is also on the runny side when it goes into the cake tin so line and grease your mold well before pouring it in.

Deep Dark Rich and Delicious Chocolate Cake

125gms/4 ozs Dark bittersweet chocolate at least 70% cocoa solids

3oogms/10 ozs dark brown or muscavado sugar

225gms/8 ozs unsalted butter ~ softened

1/4 cup of golden syrup

2 large eggs ~ at room temperature

1 tsp vanilla extract

200gms plain flour ~ sifted

1 tsp of bicarb soda

250mls/8 fl oz of boiling water

1/2 tsp sea salt flakes

Preheat the oven on Fan Bake at 180C/350 F

Cream the softened butter with the dark brown sugar with an electric beater or by hand until light and fluffy and the sugar has dissolved.

Melt the chocolate on induction setting 2 until smooth or in a metal bowl over a pot of simmering water. Allow the chocolate to cool slightly before mixing lightly through the creamed butter and sugar.

Mix through the golden syrup, eggs and vanilla extract unit well combined, paying attention not to beat to furiously. sprinkle over the salt and stir through.

Stir together the flour, and baking soda and add bit by bit along with the boiling water, mixing carefully after each addition.

Pour into a cake tin or loaf pan that is well greased and lined with non stick baking paper.

Bake in the oven for 35-45 minutes until a skewer inserted into the middle of the cake comes out clean.

Allow the cake to cool in the tin for 10 minutes before turning out on to a wire rack to rest.

Serve with cream, ice cream, berries, sliced with butter, spooned with mascarpone or on its on whilst still warm. This cake also improves over time and is great if allowed to sit for a day before serving ~ if it lasts that long!

Photo credits : Chocolate cake www.hafizismail.net

Chocolate mixing and chocolate pieces @robertokapp

Enjoy your chocolate cake!!

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