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This Fudgy Chocolate Cake is a Winner

There are many cake recipes out there with all kinds of permutations and combinations but something is always extra or less. So I request you to follow this recipe to a T if you want to perfect this. Btw, I'm famous for trashing cakes if they turn out bad. My logic being, if I cannot eat it, it's not fair to offer it to anyone. After a lot of deliberation I am confident and excited to share this Fudgy Chocolate Cake recipe with you. You will kiss your own hands right after baking this(err self-love?)...before anyone else does :)


Read the entire recipe from start to finish and keep your ingredients ready accordingly. You can do this! Let's Begin.

Ingredients Prep step-by-step:


Utensil 1: Beat well in a bowl and keep aside:

1 egg well-beaten

50 grams yoghurt

1/2 tsp vanilla extract


Utensil 2: Melt. Stir. Pour. in the following order and keep aside:

113 grams unsalted butter (Melt on low heat)

22 grams Cocoa powder (Stir into the melted butter)

113 ml hot water (Pour into the cocoa-butter mix and blend well)


Utensil 3: Sift and mix the following:

120 grams All purpose flour

100 grams Granulated sugar

1/2 tsp baking soda

A pinch of salt


Topping:

10 grams chocolate chips OR roughly chopped chocolate bar

2 tsps pumpkin seeds OR Nuts of your choice


Pre-heat oven to 176°C or 350° F

Grease a loaf tin. Line with parchment paper. Grease it with a smidgen of butter.

The pan I used was 25 x 13 x 6cm

- Pour the blended wet mix from Utensil 2 into Utensil 3(the sifted dry ingredients)

- Stir or blend ensuring there are no traces of flour .

- Now add the ingredients from Utensil 1 i.e the beaten yoghurt, eggs and vanilla - incorporate and give the entire batter a good stir.

- Pour into the greased loaf pan.

- Sprinkle the seeds/nuts or chocolate pieces and bake for 35 minutes. (check at 30 minutes with skewer)

And for those of you looking at the cracked top, it's because the loaf tin I used was deep. and with the heat the outside tends to cook faster and then the inside causing it to crack. So do consider using a square baking pan instead.


All said and done, your kitchen is going to smell of divine chocolate and that taste... don't get me started ;) Happy Baking.

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About Me

I record, capture, travel, bake and write for a living. An advertising-marketing consultant by profession. A travel junkie and foodie by passion.   

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