Yes I know. I am weak.
But I am human.
And it IS chocolate!!!
Do you forgive me?
So I guess I figured that I had better go back to baking with chocolate before I really do need to get therapy! 🙂
And since I am currently quite mad about baking the magic custard cake, yes, you guessed it, I made a chocolate version!
I really like making this cake. It is really fun, and the resulting cake is so pretty to look at.
So I shall stop yakking, and tell you how to make this cake!
In a saucepan, I melted the butter. Once the butter had melted, I added the chocolate and stirred until all the chocolate had melted. This was set aside.
The cocoa powder was sifted together with the flour and salt and also set aside.
In a mixing bowl, the butter/chocolate mixture was beaten with the icing sugar until the mixture was smooth.
While that happened, I beat the egg whites until the mixture turned foamy. I added the vinegar and continued beating until stiff peaks were formed. This was (yep) set aside.
The egg yolks were added to the butter/chocolate/icing sugar mixture, and whisked.
The coffee mixture was then added, and mixed as well.
I then folded the flour mixture using a hand whisk and mixed until it was well-combined.
I added the lukewarm milk and continued mixing.
Finally, I added the egg whites in three separate batches, and gently folded them in.
This was poured into a greased and lined baking pan and baked.
The cake was cooled completely before it was lifted out of the pan. I chilled it and dusted it with a mixture of icing sugar and cocoa powder before serving. You can also add whipped cream and fruit if you like!
If you are a fan of custard cakes, this is a must-bake.
Yes, I think everyone in my house heaved a sigh of relief now that chocolate is back on the menu again.
So all is good. 🙂
- 1/2 cup (113g) unsalted butter
- 1/4 cup (45g) chocolate - I used Valrhona 70%
- 2 1/2 cups (600ml) milk - I used whole milk
- 1 cup (115g) plain flour
- 1/8 teaspoon salt
- 3/8 cup (44g) cocoa powder - I used Valrhona
- 4 large eggs, separated
- 1/8 teaspoon white vinegar
- 1 3/4 cups (210g) icing sugar
- 2 tablespoons (30ml) espresso, lukewarm
- 1 teaspoon (5ml) vanilla extract
- extra incing sugar sugar for dusting - I used a combination of icing sugar and cocoa powder
- fresh berries for garnish - optional
- whipped cream for garnish - optional
- Preheat the oven to 325°F (160°C). Lightly grease a 8x8-inch baking pan.
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- In a separate bowl, whisk together the flour and cocoa powder. Set aside.
- Whip the egg whites with vinegar to stiff peaks. Set aside.
- Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
- Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk in the milk until everything is well mixed.
- Whisk in the egg whites in three batches until all of the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly.
- Allow cake to completely cool before cutting and then dust with confectioner's sugar and/or cocoa powder.
- Garnish with fresh berries if desired.
A CELEBRATORY GIVEAWAY!
To celebrate winning The Best Cooking Blog at in this year’s Singapore Blog Awards, I am giving away a set of Philips Jaime Oliver Stick Blender. Set includes hand blender, chopper and whisk.
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To take part in the giveaway, simply click on the icon below!