Chocolate Cake (Felicity Cloake)
Over the years I have baked many a chocolate cake yet I still kept searching for one which would have the perfect fluffy soft texture and then one day I realized I should search for Felicity Cloake's version of the perfect chocolate cake. Here let me say that I firmly believe that there cannot be one perfect chocolate cake for everyone. Some like it fudge like, some like it extra airy but for me ah for that read along my friends.
Now there is a particular reason why I trust this lady. I tried her perfect recipe for Mousse au Chocolat and I must say there is no looking back for me. It was just perfect, rich yet light and delicious and so quite naturally I knew this description of the chocolate cake would not fail me.
I tried a simple frosting of tempered chocolate in-between and some chocolate to cover the cake. I would not go as far as to say it is perfect but it is pretty good.
Recipe adapted from Felicity Cloake
The cups used hold 250ml of liquid
50gm dark chocolate
50gm chocolate chips
250gm of all purpose flour (1.5 cups)
250gm of Brown sugar (3/4th cup)
250gm of Unsalted Butter
250ml of milk
100gm of cocoa powder (3/4th)
2 tsp baking powder
Pinch of salt
Extra flour and butter to prepare pan
For the frosting
100gm dark chocolate tempered properly to create a silky melted chocolate
Prepare your two cake tins ( 8inch) by buttering it and then dusting it with flour. (An 8 inch pan would do)
Start by sifting the flour, cocoa powder and baking powder .
Now Cream your butter and sugar till its fluffy and add the eggs one by one and the salt and whisk till its a creamy fluffy affair.
Preheat the oven to 180C at this point . Slowly fold in the sifted dried ingredients and then add the melted chocolate and fold it in . Add the milk bit by bit and fold that in as well. Finally add the chocolate chips.
Divide the batter in two equal halves and pour the batter into the cake pans and tap the pan and then wet your hands and lightly smoothen the top and bake in the preheated oven for 25 minutes to 35 minutes .
Once baked insert a toothpick in the middle and if it comes out clean its done.
Let the cake cool down in the pan for 15 minutes and then run a palate knife around the edges and invert it on a rack and cool it.
Only when the cake is completely cool can you now move on to frosting.
Simply temper the chocolate over a double boiler and cut the cake in half and spread the chocolate. Sandwich the cake together cover the cake with chocolate and serve it as it is for tea or add a dollop of whipped cream and make it a delicious dessert.
Important tips :-
- Once you are down with adding the whisk you must not use the whisk because the crumb of a cake largely depends on the technique of folding in the dry ingredients else you end up with a dense cake. The idea is to not knock off any air bubbles even though the cake is batter based and so it uses baking powder.
- Once you have poured the batter in wet your hands and smoothen the top and which leads to an even top baked cake. Do not firmly press your hands on the batter just gently press it.
- Always allow the cake to completely cool down before slicing it to apply frosting else your cake will break.
- In case you use a bigger cake tin you must increase the amount of batter. If you double the recipe use a 9 inch cake pan.
- In case you use salted butter then leave out the extra salt