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Receta Moist Chocolate Cake
by Kyaora

Moist Chocolate Cake

When it comes to baking, puddings and desserts -barring biscuits-, I’m pretty much a disaster, but I’ve pledged to improve this by practising. There always seems to be something wrong with what comes out, it’s either too dry, too moist, too chewy, funny tasting… I’ve finally managed to bake a cake from scratch that is light and spongy and tasty. Since all my cooking enterprises are based on just chucking it all in and hoping for the best, I’ve taken a scientific approach to this and actually wrote down the quantities used. The result: a fast, simple and delicious cake that vanished off the plate, I almost didn’t get a chance to take the picture!

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  España Basque
  Raciónes: 1

Va Bien Con: vanilla ice cream, dollop of custard

Wine and Drink Pairings: milk

Ingredientes

  • 1/3 cup butter or margarine
  • ¼ cup caster sugar*
  • 1 egg
  • 1 tsp vanilla essence
  • 1 tbsp jam (cranberry, raspberry or blackberry)
  • 1 cup flour
  • 1 heaped tbsp cocoa powder
  • ½ tsp baking soda
  • ¼ cup buttermilk**
  • extra cocoa powder, icing sugar and powdered cinnamon for dusting

Direcciones

  1. Preheat oven to 180 ºC.
  2. Beat butter and sugar until creamy.
  3. Add egg, jam, essence and beat until combined.
  4. Transfer mixture to a large mixing bowl and fold in flour, cocoa, soda and buttermilk.
  5. Stir until smooth.
  6. Spoon mixture into a greased loaf tin and smooth surface.
  7. Bake for 35 minutes or until skewer comes out clean.
  8. Leave in tin for 10 minutes, then turn out onto a wire rack to cool.
  9. Dust with combined cocoa powder, icing sugar and cinnamon.
  10. __
  11. If, like me, you can’t get your hands on caster sugar, grind granulated sugar in the coffee grinder. If you add a couple of vanilla pods, it make a delicious vanilla sugar to use in desserts. You can leave the pods whole and take them out for use in puddings, they still flavour the sugar just fine.
  12. No buttermilk here either, so I make “mock” buttermilk by adding 1 tablespoon of white wine vinegar to a cup of milk, stir and let stand for about 15 minutes.