“There is no metaphysics on earth like Chocolate” – as written by Portuguese Poet Fernando Pessoa. Chocolate – it’s magical, mythical & medicinal; and one of the most commercialized food item and highly romanticized, getting synonymous with Valentine’s Day. Chocolate is one of the major flavour preferred by most people around the world along with Vanilla and Strawberry. For the love of chocolate, chocolate here & chocolate there, chocolates for birthdays, for Valentine’s, occasions, events & festivals There comes chocolate for celebrations & as gifts. You name it and there are different versions, chocolates, cookies, cake & pies, drinks, shakes, ice-creams, puddings & mousse, All in the name of ‘Chocolate.
Devoured hands down by chocoholics all around the world for their taste, flavour and aroma, all in the name and love of chocolate. Perhaps the chemical compounds in chocolate are making me expressive. I’m being a bit poetic on the go as I feel, even thinking of chocolate triggers sensations.
This is a foolproof recipe and if done properly it turns out to be one of the moistest and perfectly aerated cake. From lots of trial n errors and from trying out quite a number of recipes, I finally stuck to one. This dark chocolate cake is a twist from my original version of chocolate cake. The only change I have made is with the amount and quality of cocoa powder used.
I have substituted normal cocoa powder with dark cocoa powder, which yields a lot more of a brown and slightly bitter cake. But the amount of sugar used balances the taste perfectly. The smell of hot cake wafting from the oven is rich & chocolaty and as normal as it is my brain waves trigger relaxation as chocolate is a ‘Love Drug’ giving out pleasurable effects along with a satisfaction of a perfected cake recipe.
- 11/2 Cups All-Purpose Flour
- 1/2 Cup Dark Cocoa Powder
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/4 Cups Sugar
- 3 Nos Egg
- 1/2 Cup Butter
- 2/3 Cup Milk
- 2 Teaspoon Vanilla Extract
- 3/4 Cup Boiling Water -
- Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes. Grease the cake tins and dust them up with flour.
- Powder the sugar and keep it aside. Sift the flour along with dark cocoa powder, baking powder and a pinch of salt thrice.
- In a large bowl, beat butter until soft, add powdered sugar and beat until it's well combined and soft. Add eggs one at a time into the butter mixture and beat well until soft and fluffy, for about 5-6 minutes on medium speed.
- Next, pour in vanilla essence and beat it well. Add the sifted flour mix and milk in batches. Alternate between flour and milk - starting with flour and ending with flour. Beat after each batch until the flour is well combined into the mix.
- Slowly pour in the boiling water to the cake batter carefully and beat on low speed for a minute or two. Pour the cake batter into the prepared tins and smooth the tops.
- Bake the cakes on the centre rack of the preheated oven at 180-degree celsius for about 45 minutes to 1 hour or until the skewers' comes out clean.
- Let cool in the cake tin on the rack. Remove cake from pan carefully.
- Cut the cake into the desired shape and store them in airtight containers. Stays good for a week at room temperature.