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Che's Chocolate Cake
Makes one cake (26cm) or 12 muffins, double for a tray
Ingredients
| 150 g | flour, plain |
| 30 g | starch or corn flour |
| 150 g | sugar, demerara |
| 100 ml | chocolate sauce, or 50 g cocoa powder |
| 1 tsp | baking powder |
| 250 ml | mineral water, sparkling |
| 120 ml | vegetable oil |
| 2 tbsp | vinegar, light, e.g. white wine vinegar |
| 2 tsp | vanilla |
| 1 pinch(es) | salt |
Method
Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a
Mix dry ingredients in a bowl.
Mix wet ingredients in a separate bowl.
Mix dry and wet ingredients, using a wire whisk / muddler. Pour mixture into greased cake pan or muffin tray.
Bake at 170°C for about 25-30 minutes; muffins for about 12-15 minutes.
Ice when cooled with chocolate or your favourite frosting. Serve with light whipping cream.
As an alternative, mix in canned Amarena cherries before baking, or ice with white chocolate and top with flakes of dark chocolate and Amarena cherries.
Mix wet ingredients in a separate bowl.
Mix dry and wet ingredients, using a wire whisk / muddler. Pour mixture into greased cake pan or muffin tray.
Bake at 170°C for about 25-30 minutes; muffins for about 12-15 minutes.
Ice when cooled with chocolate or your favourite frosting. Serve with light whipping cream.
As an alternative, mix in canned Amarena cherries before baking, or ice with white chocolate and top with flakes of dark chocolate and Amarena cherries.
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Comments by other users
Helpful comment:
Hi everybody,just wanted to mention:
Please let it cool before taking it out of the tin, elsewise it might break.
Advantages: unexpensive ingredients - good to be prepared in advance, can be varied with diff fruit, best on 2nd day. Even vegan, without fresh ingredients required, the preparation is the literal 'piece of cake'.
Cheers, Che
Hi Che,
I was wondering about the amount of oil, but there seems to be a change / correction to it, unless the old peepers played a trick on me? Now what's the vinegar for - can't one do without? Won't it show in the cake?
Greetz April
I was wondering about the amount of oil, but there seems to be a change / correction to it, unless the old peepers played a trick on me? Now what's the vinegar for - can't one do without? Won't it show in the cake?
Greetz April
Helpful comment:
Hello April,there has been some confusions with the amounts / ingredients indeed, but now it's to the dot.
The vinegar somehow works together with the baking powder, thus it has an influence on the consistency. When I once forgot it, the cake was flatter and crumbly. It might be replaced by lemon juice (if the acid is responsible for the reaction), but I never tried. You won't taste the vinegar at all - I even used balsamico, when run out of wine vinegar. However, vinegar essence / concentrate (which we don't use anyway) I would shy away from.
Che
Hi Che,
thx for your rapid answer, and okay, I'll trust you and give it a try even with vinegar.
Greetz April
thx for your rapid answer, and okay, I'll trust you and give it a try even with vinegar.
Greetz April
Hi Che,
today I made muffins according to this recipe.
The quantities were exact, as well as the baking times.
Very easy, very fast, with a very good result.
I will definitely bake them again.
Thank you for sharing this recipe.
Greetz Gwen
today I made muffins according to this recipe.
The quantities were exact, as well as the baking times.
Very easy, very fast, with a very good result.
I will definitely bake them again.
Thank you for sharing this recipe.
Greetz Gwen
Hi Che,
I baked your cake on Saturday, just without the chocolate sauce/cocoa powder as I didn't have any and I thought it'll taste nice with the vanilla anyway ;)
Unfortunately the consistency of the cake turned out rather rubbery and firm and it seemd unbaked in the middle, although the outer crust was nicely baked. It might be that the baking powder I used was too old, I used cider vineger (shoudln't make any difference though?) and I baked on top/bottom heat as I haven't got the fan option. Do you think I should have baked it on a higher temperature?? I also used an electric mixer, could it be that it was too much stirring as in your recipe you say to just mix the ingredients with a muddler. Maybe you could give me a hint as I would like to try it again.
Thanks!
I baked your cake on Saturday, just without the chocolate sauce/cocoa powder as I didn't have any and I thought it'll taste nice with the vanilla anyway ;)
Unfortunately the consistency of the cake turned out rather rubbery and firm and it seemd unbaked in the middle, although the outer crust was nicely baked. It might be that the baking powder I used was too old, I used cider vineger (shoudln't make any difference though?) and I baked on top/bottom heat as I haven't got the fan option. Do you think I should have baked it on a higher temperature?? I also used an electric mixer, could it be that it was too much stirring as in your recipe you say to just mix the ingredients with a muddler. Maybe you could give me a hint as I would like to try it again.
Thanks!
Hi Isa,
I'd say it was the missing chocolate sauce which gives a lot of smoothness (necessary because there are no eggs used).
I never use the top/bottom heat option, but I know, it needs more heat 20° plus.
Hoping that will help.
Cheers, Che
I'd say it was the missing chocolate sauce which gives a lot of smoothness (necessary because there are no eggs used).
I never use the top/bottom heat option, but I know, it needs more heat 20° plus.
Hoping that will help.
Cheers, Che
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Che
01/05/2008 11:47 o'clock