Cook with me: MOIST cocoa-free chocolate cake

I already know what you’re thinking: a cocoa-free chocolate cake? No cocoa powder in your cake? How does that work? Well, my friends, one day I had no cocoa powder in my cupboard but eggs that needed using and some love in my heart. Okay, that’s silly. But I took a regular recipe for a chocolate cake containing cocoa powder and ripped it to pieces. This is what I came up with (and it’s super moist). You’ll need:

150g chocolate. I used what I had to hand, which was 100g of 72% dark chocolate and 50g of smooth (decadent, beautiful, sensual, etc.) milk Lindt.

3 tbsp milk

150g (room temp if possible) butter

150g golden caster sugar

3 free range (important) eggs

200g self-raising flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

*NOTE* The amounts here are good either for a two-level cake (which will require a filling to stick them together, obviously. I don’t have a recipe for buttercream, but Google sure does), OR, as I did, two separate cakes as I made one for my household and one for my nan’s. I know, super cute of me. So, you’ll also need two 20cm springform tins.

Method:

1. Pre-heat your oven to gas mark 4/180c. Grease your tins. I use a two-fold method of grease-proof paper on the bases and margarine/butter on the insides.

2. Break up your chocolate into smaller pieces and place in a bowl with the milk. Place this bowl over a saucepan half-full with water, but make sure the water doesn’t touch the bowl. You then need to bring this water to the boil to melt all the chocolate pieces into a smooth liquid. Ensure you stir, then set aside to cool slightly once it’s all melted.

3. Beat your butter and sugar together until the mixture is fluffy. Then add your eggs, mix well, then fold in your melted chocolate.

4. You’re not far off, now. Grab a sieve and sift your flour, bicarbonate of soda and baking powder into the wet mixture. Gently mix by folding. The hard part is over!

5. Divide your cake batter into the two tins and cook for around 30 minutes until springy, or until you can insert and remove a clean toothpick. If you remove a toothpick with visible chocolate on, your cake ain’t done, honey. Put it back in the oven.

And that’s literally it! The cake itself isn’t too sweet, it’s bouncy, it’s moist, it’s chocolatey. Some things I do, which may be frowned upon by Mary Berry, but hey: I use Stork ‘perfect for cakes’, but I have a sneaking suspicion proper bakers use unsalted butter. Both work. The stronger the cocoa in the chocolate, the better. But sometimes that means the stronger, the more expensive, which is why I used a little Lindt. I suspect this affects the flavour, of course, but my chocolate cake still tastes of chocolate, so go figure.

That’s that! You seem to be enjoying my cooking blogs, so I’ll endeavour to keep them coming. I also have a recipe for my BANGING banana bread, so make sure you’re following me to not miss out!

Until next time!

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