It’s time for Bake Along again! I missed the previous one due to my laziness in trying to make puff pastry… oops! So when I see that this is bake is a chocolate cake, I know laziness will not be an excuse for me not to bake this cake. The cake is described as “intensely chocolatey” by Bon Appetit, but when I see the list of ingredients – I have my doubts. The recipes uses only cocoa powder and even though it is mixed into a paste which is said to enhance the cocoa taste, I don’t think that this will be any where near intense.
I was right, it was a normal chocolate butter cake. Truth to be told, I was a little disappointed with the cake, but it’s still a good cake, just not my type of cake. However, I must say the tall loaf looks really good in the photos!
The light hint of honey in the cake differentiates itself from the usual chocolate butter cake, so it’s still definitely worth a try if you’re looking for a new chocolate butter cake recipe.
Now I’m off to search for more intensely chocolatey cake recipes! I have one that is pretty close to what I want – the Easy Everyday Chocolate Cake, but I wonder if there’s one more intense out there? If you have a favourite chocolate cake, do share with me and I’ll try it out! 🙂
|1) Combine honey, milk and cream together and let it come to room temperature..||2) Whisk the dry ingredients together.|
|3) Measure some cocoa powder (using Varlhona here, but any of your favourite will do!)||4) Add in hot water...|
|5) Then whisk until you get a paste.||6) Cream butter and sugars together.|
|7) Add in one egg.||8) Followed by the second egg!|
|9) A little vanilla to get the flavours going.||10) Then in goes the cocoa paste. Mmmm.|
|11) Some flour mixture goes in to thicken the mixture.||12) Then drizzle in the liquid.|
|13) Then flour.||14) Then liquid.|
|15) And lastly flour again - I almost wanted to use the same photo for all 3 shots of flour, but I decided not to be so lazy!||16) Transfer the batter into a greased and lined tin.|
|17) Sprinkle the almonds.||18) Then bake away!|
Perfect with a cup of cuppa (or tea!)
I’m submitting this recipe to:
Click on the froggie below to see all other attempts on this bake!
- 280 grams plain flour (2¼ cups)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 125 ml cream (1/2 cup)
- 125 ml milk (1/2 cup)
- 85 grams honey (1/4 cup)
- 30 grams cocoa powder, sifted (1/4 cup)
- 2 tablespoons boiling water
- 115 grams unsalted butter, at room temperature (1/2 cup)
- 115 grams caster sugar (1/2 cup)
- 50 grams brown sugar (1/4 cup)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 2 to 3 tablespoons almond flakes
- Preheat oven to 175 degrees Celsius. Butter an 9x5-inch loaf tin or 7x7-inch cake tin (3-inch in height) and line the bottom with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
- In a separate bowl, whisk together cream, milk and honey. Let the mixture come to room temperature. Set aside.
- In another small bowl, combine cocoa powder and hot water together. Set aside.
- In a large mixing bowl, combine butter, caster sugar and brown sugar. Beat with an electric mixer until pale and fluffy, scrapping down the sides occasionally. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla and the cocoa mixture.
- Sift in ⅓ of the flour mixture and beat in on low speed until incorporated. With the mixer running on low speed, drizzle in ½ of the liquid mixture until incorporated. Sift in ½ of the remaining flour mixture and beat it in. Beat in the remaining liquid mixture and finally the flour mixture.
- Transfer the batter into the loaf tin. Smooth the top and sprinkle the almond flakes all over. Bake for 1h 30 minutes, tenting the top after 1 hour to prevent the top from getting too browned. Let the cake cool in the tin for 15 minutes. Turn it out and let it cool completely on a wire rack. Slice and serve with tea / coffee.
 The only complaint I have is that this cake takes extremely long to bake – I used a slightly smaller tin (8×5-inch) and I ended up baking it for 1 hour 30 minutes. I tented the cake with aluminum foil after 45 minutes. My resulting cake is very tall, so if you want a shorter cake and a shorter baking time, go for those dimensions I listed above.
 I substituted the sour cream for thickened cream. You can use yogurt if you don’t have sour cream or thickened cream on hand.
 The Wet Ingredients need to be at room temperature (or same temperature as the butter mixture) before it is added in so that the butter mixture will not curdle.
 Add in up to 1/2 cup of chocolate chips if desired.