I have been baking many chocolate cake recipe lately and I've noticed that the cake is more flavourful when I use Nestlé cocoa powder than those sold in stores that sell baker's stuffs. I like to use a combo of butter and oil as butter gives a good taste while oil provides moistness to the cake.
Ingredients for Chocolate Cake
Dry Ingredients
300g self raising flour
50g cocoa powder (I use Nestle cocoa powder)
1 tsp baking powder
1/2 tsp salt
Wet Ingredients
200g soft butter (I use Red Feather or Lurpark)
4 tbsps avocado oil
300 g granulated white or light brown sugar
5 eggs
125g yoghurt without sugar
3/4 cup hot water + 1 tbsp coffee (i use Nestcafe)
1 tbsp vanilla essence
Ingredients for Cream Cheese Mixture
250g cream cheese
80g icing sugar
1 large egg
1 tbsp vanilla essence
Method
1. Preheat the oven at 190 degrees celcius.
2. Grease and line a baking tin. I use a rectangular cake pan size L:29cm X B:20cm X H:5cm.
2. Grease and line a baking tin. I use a rectangular cake pan size L:29cm X B:20cm X H:5cm.
3. Beat cream cheese, icing, vanilla essence and egg until well combined. Set aside.
4. Sift the dry ingredients in a bowl.
5. In another bowl add butter, oil and sugar, mix for 3-4 minutes until combined; Stir in the eggs and mix vigorously; mix in the yoghurt and vanilla essence. It's ok if the mixture looks slightly curdled.
6. Stir in the dry ingredients until just combined.
7. Mix in the very hot coffee mixture until smooth. All the mixing should be carried with a balloon hand whisk. Do not overmix.
4. Sift the dry ingredients in a bowl.
5. In another bowl add butter, oil and sugar, mix for 3-4 minutes until combined; Stir in the eggs and mix vigorously; mix in the yoghurt and vanilla essence. It's ok if the mixture looks slightly curdled.
6. Stir in the dry ingredients until just combined.
7. Mix in the very hot coffee mixture until smooth. All the mixing should be carried with a balloon hand whisk. Do not overmix.
8. Pour the mixture in the prepared mould. Add dollops of the cream cheese on top. Swirl with a skewer. I have added some lindt white cooking chocolate on top and its optional.
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| Cream cheese mixture |
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| cake with cream cheese swirl and lindt chocolate chunks |
9. Bake at 190 degrees celcius for 30-35 minutes. Check with a skewer if ready. Let cool in the oven itself with the door half open. Cut into squares or rectangles.
They are perfect for wrapping and can be gifted during festive occasions.
I hope you will enjoy this recipe.....
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