dense chocolate cake

I know I have been kinda quiet.

I am sorry.

But we are in the midst of moving to this gorgeous apartment and I have been packing and packing and packing.

It’s amazing how much junk things one can accumulate over the years. 

While most of my baking equipment had been packed into boxes and sealed *sigh*, I left a few bits out in case I really cannot tolerate being away from the oven. You know how addictions are…

IMG_4173

So I had itchy palms today, and I decided to bake this super moist, super chocolaty, super tasty cake.

This is, in fact, the LAM’s favorite chocolate cake.

IMG_4236

And who can blame him when it is such a FWAH! cake.

The richness of this cake comes from the chocolate – you HAVE to use a good chocolate for this cake – and the dark muscovado sugar. The molasses in the sugar gives the cake such a depth of flavor – I have tried substituting some of the sugar with brown sugar but the taste changes pretty drastically, so you really should not try to use any other kind of sugar for this.

Here are the instructions on how to bake this cake.

In a heat-proof, heavy bottom saucepan, or using a ban marie, melt the chocolate. I used Valrhona 70% Guanaja. Set this aside.

IMG_4138

Beat together butter and muscovado sugar until the mixture turns light and fluffy.

IMG_4142 IMG_4147

Lightly beat the eggs with vanilla extract and add to the mixture. Mix to combine.

IMG_4151

Add the melted chocolate. Mix again to incorporate.

IMG_4153 IMG_4155

Fold in the dry ingredients in 2 additions.

IMG_4159

Give the sides of the bowl a good scrape and slowly drizzle the boiling water, mixing on low speed all the while.

IMG_4161 IMG_4164

The batter will be very thin. Carefully pour this into a lined (very important!) and lightly greased 9×5-inch loaf pan.

IMG_4167

Bake at 190°C for 30 minutes, lower the temperature to 170° and bake for another 15 minutes.

When done, the cake will be puffed up, but as it cools, it will sink in the middle because of its density.

IMG_4189

Lift the cake from the pan by lifting the baking paper. 

Cut and serve, with some cream or custard if you wish.

IMG_4224

But this is so good, even on its own.

And if you leave some for the next day, you will notice the flavors of the cake gets even better – this is definitely one of my favorite recipes of all time!

Dense Chocolate Cake
Serves 8
Write a review
Print
Ingredients
  1. 1 cup (225g) soft unsalted butter
  2. 1 2/3 cups (375g) dark muscovado sugar
  3. 2 large eggs, beaten
  4. 1 teaspoon (5ml) vanilla extract
  5. 4 ounces (100g) best bittersweet chocolate, melted - I used Valrhona 70% Guanaja.
  6. 1 1/3 cups (170g) plain flour
  7. 1 teaspoon baking soda
  8. 1 cup plus 2 teaspoons (250ml) boiling water
Instructions
  1. In a heat-proof, heavy bottom saucepan, or using a ban marie, melt the chocolate. Set this aside.
  2. Beat together butter and muscovado sugar until the mixture turns light and fluffy.
  3. Lightly beat the eggs with vanilla extract and add to the mixture. Mix to combine.
  4. Add the melted chocolate. Mix again to incorporate.
  5. Fold in the dry ingredients in 2 additions.
  6. Give the sides of the bowl a good scrape and slowly drizzle the boiling water, mixing on low speed all the while.
  7. The batter will be very liquid. Carefully pour this into a lined (very important!) and lightly greased 9×5-inch loaf pan.
  8. Bake at 190°C for 30 minutes, lower the temperature to 170° and bake for another 15 minutes.
  9. When done, the cake will be puffed up, but as it cools, it will sink in the middle because of its density.
  10. Lift the cake from the pan by lifting the baking paper.
  11. Cut and serve, with some cream or custard if you wish.
Adapted from How to be a Domestic Goddess
Adapted from How to be a Domestic Goddess
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Tools I love and use in my kitchen:

Tovolo Spatulart Love Tree Spatula




You might also want to try: