This blogger has my favorite cake written out so I clipped it to save time. Its moist, decadent and even better a day or two later. I never recommend refrig a chocolate cake so save this for cooler climate days.
2 Likes
For me, usually no coffee. Coffee in chocolate doesn’t enhance the chocolate flavor. Rather, it tastes like chocolate and coffee (which I can enjoy, too.) I’m no longer crazy about moistness. I think even if you perfectly cook a cake, it’s not dry, but people aren’t used to the texture these days, so they consider it dry. Especially if you use chocolate instead of cocoa powder, the texture can be unfamiliar.
My favorite is from an old classic: RLB’s Cake Bible. The frosting is made with egg whites and the recipe is also in the same book.
4 Likes
The chocolate sheet cake with cream cheese frostingat Trader Joe’s is pretty good! 
tons of frosting. I rarely bake.
1 Like
Elizabeth David’s Chocolate Cake
225 g / 8 oz bitter chocolate (72%)
225 g / 8 oz sugar
4 tbsp flour
6 eggs
170 g / 6 oz butter
Butter a 5” x 9” loaf pan.
Melt the chocolate. Mix it with the softened butter, flour, sugar, and beaten egg yolks. Fold in the stiffly beaten egg whites.
Bake at 180 °C / 350 °F for 45 minutes. NB. A pin inserted will come out looking too moist. This is correct. After the cake is removed from the oven, it will fall. This is also correct.
1 Like
Thanks for sharing the recipe. Short ingredient lists usually sway my willingness to try something new.
I have read the use of coffee in chocolate debated many times. But to my way of thinking, mocha cake, which is delicious when done well, is completely diff.
Let us know how it turns out. Sometimes it seems better after resting overnight.
1 Like
I think an overnight sit works well on many baked goods…waiting is hard though👍
Well, you can sample on baking day, wrap in tin foil, and feast the next day!
1 Like
What are your feelings about Sachertorte?
I think my birthday is a month away and I should celebrate with a Sachertorte…with friends who believe in sharing😁
1 Like
Chocolate ganache cake is my favorite. Amazon cake recipe for layers and dark chocolate ganache in between the layers and all around. Cake gets moister after a day, which is perfect.
Here’s a recipe for the cake - increase the cocoa if you like it dark (I do), and a pinch of instant coffee (I use decaf):
3 Likes
I am not a practicing vegan but I haven’t had a lousy vegan meal. I enjoy raw food and eat a 80/20 diet anyway…If it tastes great and doesn’t harm me, no judgement.
Thanks for the link.
Devils food cake cockaigne from the joy of cooking.
Not quick or simple but very very good. I used to frost with a cooked flour frosting until I made the milk chocolate ganache from serious eats - that’s become my fav frosting for chocolate cakes.
Do you have the cooked flour frosting handy? I have never made it. Curious.
perfect, thxs
I’m not vegan either, but this is my go-to base cake now. It’s also nice as a simple tea cake made in a loaf pan (I’ve done 1/2 and 1/4 recipe frequently). Taste the batter - I usually need to adjust the sugar up if it’s going to be eaten plain (for layers it’s perfect as is, as the ganache/icing/frosting will be sweet).
1 Like
Yes.
i’ve always loved the depth espresso powder adds to chocolate.; if you don’t, skip it.
chocolate layer cake
100 grams cocoa powder (3/4 cup)
1 tablespoon espresso powder (optional)
2 cups boiling water
1 cup (2 sticks) butter, softened
300 grams sugar ( 1 1/2 cups)
4 eggs, at room temperature
360 grams all-purpose flour (2 cups)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
In a medium bowl, stir the boiling water into the cocoa and espresso powder until smooth and set aside. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.
At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture. Stir in the vanilla, and do not over-beat.
Pour an equal amount of batter into each of the three prepared pans. Bake for 20 to 25 minutes or until a cake tester comes out clean.
