I am currently in search for the best chocolate cake recipe. I know that it is impossible to claim only one chocolate cake recipe as the best especially that food, like beauty, is in the eye of the beholder. That is why I wouldn’t normally buy any random online link that says “The Best Moist Chocolate Cake Ever.” I most probably will be clicking on a link that says “Decadent Chocolate Cake” rather than one that claims to be the best.
See, I’ve been a victim too many times of these links. Just last Sunday, I made a chocolate cake following the recipe claimed to be the best when it comes to moist chocolate cakes. However, despite following everything on the dot, the cake didn’t settle. It wasn’t just wobbly. The entire cake didn’t set at all. I got the outer layer already bordering on being burnt but the inside is still in its liquid form. I wonder what went wrong but all I know is that for me, that chocolate recipe failed.
Then again, it is only by trial and error that we get to discover what really works best for us. And because I don’t accept defeat easily (teehee :P), I made another chocolate cake today.
I got the recipe from Phe.MOM.enom and while I can’t claim it to be the best yet (I need to try out more chocolate cake recipes), I’d have to say that the recipe works well and I like the outcome 🙂 It’s not as moist as I thought it would turn out to be but it’s technically a loaf so the texture was just right. It’s soft inside and the skin is crunchy which makes it perfect as it is.
CHOCOLATE LOAF CAKE
- 3.5 ounces semi-sweet chocolate
- 8 tbsp. (1 stick) unsweetened butter
- 3/4 cup cold coffee
- 2 tsp. vanilla
- 1/2 tsp. vinegar
- 1 large egg
- 1 cup all purpose flour
- 3 tbsp. cocoa powder, sifted
- 3/4 cup sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Preheat the oven to 300F and grease a 8 1/2″ x 4 1/2″ loaf pan. Butter the edges then dust with some cocoa powder. Or, you can line the edges with parchment paper.
Whisk flour, cocoa powder, sugar, baking soda, and salt. Set aside.
Melt the chocolate and butter in microwave, about 1 minute. Whisk in coffee, vanilla, vinegar and egg.
Add the dry ingredients to the wet, then whisk until well blended and smooth.
Bake for 50 to 55 minutes or until toothpick inserted at the center comes out clean.
Allow to cool before slicing.
You can sift some confectioner’s sugar on top of a slice or put a dollop of whipped cream on it. Better yet, you can smother on it a special chocolate-caramel ganache like the one I made.
- 9 ounces milk chocolate
- 3 ounces bittersweet chocolate
- 2 tablespoons caramel sauce (see recipe below)
- 1 cup heavy cream
- 1/4 tsp salt
- 1 cup unsalted butter
Melt chocolate in a double boiler then add the cream. Stir until the chocolate and cream are mixed well. Add in the caramel sauce and whisk until smooth. It’s up to you on how much caramel syrup you’d like to put it. The burnt sugar flavor brought by the caramel syrup really makes a difference. Let cool. Using an electric mixer, beat butter until light and fluffy. Beat in the cooled chocolate mixture.
Now, here’s the recipe for the caramel sauce:
- 3/4 cup sugar
- 1/8 cup water
- 3/4 tsp. lemon juice
- 1/2 cup cream
- 1 tbsp. unsalted butter (1/4 stick)
Mix sugar, water and lemon juice in a heavy pan and cook over low heat until sugar dissolves. Increase the heat to high and boil without stirring until the mixture turns amber in color, about 5-7 minutes. Remove from heat then add the cream. Return to heat, this time at low, then stir. Add butter and whisk until smooth.
Serve and enjoy! 🙂