So, I've been moping around with chocolate for 2 months. Frankly, I'm getting a little sick of pure chocolate. I've had everything ranging from Twix, Cadbury to Lindt, Merci, even all the flavours of Toblerone. You name it, my entire "secret" stash is all gone. Okay, I lie. Nearly all gone.
I've decided to try some other variant of chocolate.
So I baked. First time in my life. Moist chocolate cake from scratch. The simplest recipe I could find. However, I struggled a little with the measurements, "ounces", ml, mg, gm, cups. So Daryl's advice was just as long as you can "correctly estimate" the amount. Huh? Easier said than done.
Here's the recipe:
1 and a 1/2 cup of plain flour, 1 cup of sugar, 1 tsp baking soda,1/2 tsp salt, 2 ounces (half a bar) or unsweetened chocolate, 5 tablespoon of butter, 1 cup of buttermilk, 1 egg, 1 tablespoon vanilla extract.
Melt the chocolate and half the butter together. In another bowl, mix buttermilk, the other part of butter and egg, then add the rest of the unmixed dry items into the bowl and stir. Lastly add the melted chocolate into the bowl as well. Add vanilla essence last. Mix well.
Grease baking pan and bake in toaster oven for 30 mins +/- 10 mins. Cover the top with foil to avoid the top from getting burnt. Check if cake is done by poking the middle part with a knife. Nothing should stick on the knife.
For the icing,
1/2 cup sugar, 4 tbsp cornstarch, 1/8 salt, 1 ounch (1 line) of chocolate, 1/2 cup of hot coffee (whatever you have is fine), 4and 1/2 tsp of butter, 1 tbsp vanilla essence
In a saucepan mix everything except butter and vanilla under low heat until low boil. Then remove from fire and stir in butter and vanilla. It will sort of thicken eventually. Then spread on cake.
Next on, Chocolate Marquise!
That and 10000km of running just to make up for all those chocolate....
I've decided to try some other variant of chocolate.
So I baked. First time in my life. Moist chocolate cake from scratch. The simplest recipe I could find. However, I struggled a little with the measurements, "ounces", ml, mg, gm, cups. So Daryl's advice was just as long as you can "correctly estimate" the amount. Huh? Easier said than done.
1 and a 1/2 cup of plain flour, 1 cup of sugar, 1 tsp baking soda,1/2 tsp salt, 2 ounces (half a bar) or unsweetened chocolate, 5 tablespoon of butter, 1 cup of buttermilk, 1 egg, 1 tablespoon vanilla extract.
Melt the chocolate and half the butter together. In another bowl, mix buttermilk, the other part of butter and egg, then add the rest of the unmixed dry items into the bowl and stir. Lastly add the melted chocolate into the bowl as well. Add vanilla essence last. Mix well.
Grease baking pan and bake in toaster oven for 30 mins +/- 10 mins. Cover the top with foil to avoid the top from getting burnt. Check if cake is done by poking the middle part with a knife. Nothing should stick on the knife.
For the icing,
1/2 cup sugar, 4 tbsp cornstarch, 1/8 salt, 1 ounch (1 line) of chocolate, 1/2 cup of hot coffee (whatever you have is fine), 4and 1/2 tsp of butter, 1 tbsp vanilla essence
In a saucepan mix everything except butter and vanilla under low heat until low boil. Then remove from fire and stir in butter and vanilla. It will sort of thicken eventually. Then spread on cake.
This was super easy (surprisingly). It only took around 1 hour in total. Thanks to the careful guidance of rach and daryl who were nice enough to not roll their eyes at my unconventional but vigorous mixing technique and my utter loss while trying to make sense of the quantity measurements.
We spent the rest of the beautiful Sunday by the pool. Perfect day!
I then took the rest of the cake to work the next day and of course tried it on another sample - my colleagues of course. Well, needless to say the plate was all clean and cleared up to the last drop of icing!
Next on, Chocolate Marquise!
That and 10000km of running just to make up for all those chocolate....
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