Dark Chocolate cake

Moist and Gooey with pockets of chocolate cake

I prefer to call this cake sinfully chocolaty cake for the reason that the amount of chocolate added to it is enormous. This cake has just perfect balance of bitterness of chocolate and sweetness of brown organic sugar. Since it is made in olive oil thus it is not heavy and remains moist even when kept in fridge. I just love the molten chocolate pockets and the gooeyness of the cake.

Preparation Time: 30-35 minutes

Baking Time: 30 minutes

Servings: 1kg cake (approx.)

Ingredients Required For Making Dark Chocolate Cake:

• 100 gm. Whole wheat flour (Atta) I used Multigrain Atta
• 50 gm. Hershey’s / nestles coco powder I used Hershey’s
• 150 gm. Dark chocolate bar I used Geraldine’s
• 100 gm Brown sugar
• 6 Medium size eggs
• 1 Teaspoon Baking Powder
• 1/2Teaspoon Baking Soda
• 1 Pinch Salt
• 2 teaspoon coffee powder
• 75 gm Olive oil
• 100 ml water
• Dark Chocolate chips
• 1 Teaspoon Vanilla essence
• 1 Teaspoon Apple cider / synthetic vinegar

Directions For Making Dark Chocolate cake:

• Preheat the oven to 175 degree centigrade.
• Powder the sugar.
• Break the dark chocolate bar to small pieces of 2 cm. size at least. Divide the pieces into two parts.
• Boil water and add coffee to it. Boil for 5 minutes on low flame.
• Remove from heat and add one part of the chocolate pieces and whisk till all chocolate dissolves. Keep aside for later use.
• Mix
• Atta
• Chocolate powder
• Baking powder
• Baking soda
• Salt

• Sieve this dry mixture 3-4 times
• Separate egg white and egg yolk. Whisk egg white to stiff peaks. Keep the egg yolks and egg white aside for further use.
• Take olive oil and sugar powder in a deep bowl and whisk for 3-4 minutes.
• Add eggs yolk one at a time and whisk till all egg yolks are incorporated. The mixture will be fluffy and light but not like we get with butter.
• Add atta mixture and whisked egg white alternately starting with atta, mixing with either hands or spatula with cut and fold method. Do not beat the mixture.
• Add the coffee and chocolate mixture and 1 teaspoon Apple cider and mix carefully. Do not over do the mixing part.
• If some chocolate coffee mixture is left in the bowl add 5 ml. of boiling water dissolve the remainder mixture and add to the batter. Mix slowly.
• Add pieces of chocolate pieces coated with atta.
• Give a swirl to spread the chocolate pieces evenly.
• The batter will be comparatively thin as compared to normal cake batter.
• Pour the batter to the pre-prepared baking dish. Tap the pan three four times to remove any air bubbles.
• Arrange the chocolate chips on the top of the batter.

Batter ready for baking

• Bake at 175 degree centigrade for 30 min. Check for doneness of cake with a dry cocktail stick / thin skewer / tooth pick if it comes out clean the cake is done. If it comes out with some sticky material then bake for some more time till the testing stick comes out clean.
• My cake cracked because I forgot to adjust the temperature after previous bakeJ.
• Remove from oven immediately and cool on the rack.
• Remove the cake from the baking dish and enjoy. I love my cakes naked as they give full flavor of cake unadulterated with frosting.

Sinfully Dark Chocolate cake

Moist and Gooey with pockets of chocolate cake

• Frosting can be done with chocolate ganache / mud bath to make it chocolatier or with fresh cream to subdue the chocolaty flavor.

Tips:

• Always weigh the eggs. The eggs I use by and large weigh 50 gm.
• While mixing the ingredient to make batter heavy beating or over mixing should not be done. Swirl movement and cut and fold method should be used.
• Venegar synthetic or fruit based enhances the levening property of baking soda thus it is added to the batter. Always add in the step required by the recipe.

• Make sure the temperature is correct. High temperature will cause the cake to crack from top like my cake.
• While checking for the doneness of cake if the skewer/cocktail stick comes out with little gooey material unlike half-baked batter it may be molten chocolate, just taste it else you will be baking the cake way after it is baked.
• If you are unsure just take out the cake in the pan out from oven and press it slightly with your palm, it should not sag but spring up on removal of your palm.

Suggested Variations:

• Olive oil can be replaced with any cooking oil except mustard, coconut oil and clarified butter. Basically strong smelling fat should not be taken.
• Butter can replace oil, while replacing oil with butter always calculate 100:60 ratio of butter and oil.
• Walnuts can be added to the batter.
• Brown sugar can be replaced by equal amount of plain sugar.

Happy baking