Happy birthday to Bake Along! This is my 3rd year baking along with Joyce and Zoe , i am truly appreciative of both of them for all they have done for the event, for supporting me, not just on bake along but others. Being one of the hostess, i would also like to say thanks to my baking friends who have been taking part in our bake along event, thanks for your support despite the challenges at times, believe me, it is just as challenging for us!
And so we have decided on Chocolate Cake as the theme for our Bake Along Anniversary. This recipe comes from Donna Hay Easy Chocolate Cake which i just saw it recently on Amy's Baking Dairy. It sounds really good to me, dark and rich, moist and fudgy and this is exactly what it is!
I have made this twice since then. I love this cake. The first without the ganache , a full recipe in a 9 inch pan and the second with the ganache, a smaller recipe in a 7 inch pan. If you prefer no ganache, i can tell you that it is just as good, the cake itself is rich in flavour. As you can see, the cake that i'm having here looks dark, it is because i wanted to try out this dark cocoa powder which i see it selling here. Quite a contrast if compared to some other chocolate cakes that i have made. But dont bother, i was just a little curious to try this dark cocoa powder. As for the ganache, i used a little less cream than the recipe for a thicker ganache, you can adjust to your preferred consistency. Happy Baking!
Recipe ( from amy's baking dairy )
made in a 7" pan
135 gm brown sugar
200gm all purpose/ plain flour
1 tsp baking powder
25gm cocoa powder
1/3 cup sour cream
160gm dark chocolate, melted
100gm dark chocolate, chopped
50ml single cream ( i used 36% fat whipping cream)
Preheat oven to 160C . Grease a 22cm cake tin. Place the butter and sugar in the bowl of an electric mixer and beat till light and creamy. Add the eggs and beat well. Sift the flour, baking powder and cocoa over the butter mixture, add the sour cream and chocolate and mix until just combined.
Pour the mixture into the prepared tin and bake for 55mins-1 hour or until just set. Cool in the tin.
To make the chocolate glaze, combine the chocolate and cream in a saucepan over low heat and stir until smooth. Allow the gloaze to stand for 5 minutes before spreading over the top of the cake.
* this is 2/3 of the original recipe. For full recipe, pls refer here
get the InLinkz code