If not the most, chocolate is one of the pastry chef's loved ingredient.
This recipe belongs to CN's staple dessert menu - whether it is for a hotel pastry boutique or home gatherings. It owes to the fact the method is very straightforward with the use of just a single bowl and in just two steps. It yields a very moist and rich chocolate flavor yet the layers are light. The crumbs remain very tender even when refrigerated making it a favored choice if you need a handy chocolate dessert.
Several types of fillings go well with it from whipped ganaches, flavored creme patisserie or plain creme chantilly without the need for extra sugar syrup to soak up the layers as the cake's moisture level is high enough.
CN highly recommends creme patisserie filling with either a buttercream or milk chocolate ganache frosting for the best balance in flavor.
What's unique about this recipe is the use of Coffee Punch at the end which is a critical step in developing the texture and flavor of the cake.
Tips for success:
- Use high quality, light and neutral tasting oil like canola.
- A medium roast is best for preparing the coffee punch. Anything stronger will render a more bitter taste.
- Start with all ingredients at room temperature.
Decadent Chocolate Cake
Yield: 1 x 12-inch Round Cake
250 grams All Purpose Flour
350 grams Granulate White Sugar
90 grams Cocoa Powder
8 grams Baking Powder
5 grams Baking Soda
8 grams Salt, fine
250 grams Full-fat Milk
125 grams Canola Oil
100 grams Eggs, beaten
2 teaspoons Vanilla Extract
235 grams Coffee Punch*, boiling
*to prepare the coffee punch, use two shots of espresso and add boiling water to reach the required amount. Or use two sachets of instant coffee.
- Preheat oven to 175 Celsius.
- Line pan with greaseproof paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, leavening agents and salt.
- Blend all ingredients on slow speed until well combined.
- In another bowl, mix together the milk, oil, beaten eggs and vanilla.
- On slow speed, gradually add the liquid mixture into the dry mixture.
- Increase speed to medium and continue beating for 2 minutes or until smooth.
- Immediately pour in the boiling coffee punch and continue beating for another 2 minutes or until the batter's texture and body develop, scraping the sides of the bowl once to thoroughly incorporate all ingredients.
- Pour into the pan and bake for about 30-45 minutes or until the cake springs back when lightly touched.