The (only) chocolate cake recipe you'll ever need!

Wednesday, 26 March 2014

If you grew up in the 80s and 90s, perhaps you will know of a certain Chocolate Fudge Cake from Lana Cake Shop. It was the 'in' cake to have for any kind of celebration, and it made a welcome change from the usual buttercream laden sponge cakes with eerie artificial colours which were the norm back in those days. Started by a Mrs. Violet Kwan about 50 years ago, they are still in existence now, although with many other almost similar options (read: Awfully Chocolate) these days, not many will make a trip down to the cake shop at Greenwood Ave to pick up a pre-order when they can get a cake conveniently at a nearby location.

I still remember the decadent taste of the rich, chocolate cake when I first tasted it. That was way back when I was in Primary School, but I have since come to associate a good chocolate cake with that memory. Not overly sweet, moist and its buttery texture is enhanced by the rich coat of  fudge which leaves a bitter-sweet taste, the way good chocolate does. If you are looking for a strong chocolate taste - then Lana's may not be for you, because it's not like eating a baked chocolate bar. It's subtle, delicate, and back then, it was the closest thing to chocolate heaven.

I hardly bake with chocolate because many recipes don't measure up to what I look for in a chocolate cake, but then I stumbled upon this recipe. I had all the ingredients in my pantry. No mixer required. One bowl to wash. One bite to seal it all.

It may not look picture perfect, but its taste will win you over.
Never underestimate simplicity.

Gâteau au Chocolat Fondant de Nathalie

or, Kate's Winning-Hearts-and-Minds Cake
Adapted from Je veux du chocolat!, by Trish Deseine
Makes one 8-inch cake or two 6-inch cakes

Ingredients
  • 200g dark chocolate (I used Ghirardelli because I don't have Valrhona at hand!)
  • 200g unsalted butter, cut into ½-inch cubes
  • 215g caster sugar
  • 5 eggs
  • 1 tbs all-purpose flour

Method

1. Preheat oven to 190 deg C (375 deg F) and line pan base with parchment paper. Butter all sides, including the parchment paper. 


2. Melt chocolate with butter in a double boiler or in a microwave. Stir constantly, making sure that it is thoroughly mixed. Add the sugar to the chocolate-butter mixture, and whisk well. once it is well incorporated, set aside to cool.


3. Add the eggs one by one, stirring well after each addition. Add the flour. The batter should be glossy and not have any lumps.



4. Pour batter into cake pans and bake for 25 min, or until the top is shiny and its surface is crackly.


5. Allow cake to cool in the pan for about 10 minutes after removing it from the oven. The cake will deflate slightly. Run a knife around the edges, and invert the cake so that it slides out. Revert the cake so that the crackly side faces up.


7. Serve in wedges at room temperature. Cake keeps well, and in fact tastes better the following day. Perfect for midnight bakers like me!







10 comments :

  1. Looks absolutely delicious ! Will definitely try this recipe out !

    ReplyDelete
    Replies
    1. Hi Libby!

      Let me know how you like it, ok? :)

      Delete
  2. What? So easy? Really? Must try must try!!!

    ReplyDelete
  3. Thanks for the receipe.. Is it normal that my cakes bottom is quite wet? I was using black non-stick pan

    ReplyDelete
    Replies
    1. I'm not sure why - texture is supposed to be fudgy though.

      Delete
  4. Hi there!

    Am so keen to try this recipe, never expected such a simple recipe for fudgey chocolate cakes. Have you tried baking it in the airfryer before by any chance?

    Thanks,
    Ying Ying

    ReplyDelete
    Replies
    1. Ying Ying,

      Thanks for stopping by! I have yet to try it using my AF, but I think it should work - it's a pretty foolproof recipe!

      Do try and let me know?

      Delete
  5. I have read post. Thank's for sharing. These foods are good for health. Informative and interesting which we share with you so i think so it is very useful and knowledgeable. I would like to thank you for the efforts. I am tiring the same best work from me in the future as well. thank's for sharing.

    ReplyDelete
  6. Thanks for sharing your cooking skills. I am also a big fan of chocolate, so it luckily for me when I found your recipe. Gr8!!!

    ReplyDelete

 

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