13 December 2014

Easy One Bowl Chocolate Cake

The festive season is on and I am sure you have many visitors or last minute dinner guests coming in to visit. This is when you are in a fix as to what dessert can you serve them without much mess in the kitchen. Then this is the right recipe.
This super easy one bowl cake is the perfect dessert for a gathering. It just vanishes in seconds. My family loves it. Just put in all the ingredients in one bowl and you are ready to bake the cake while you are chatting away with friends or guests. Recipe is adapted from here
I added a bit of coffee powder and vanilla essence to heighten the flavour of the cake. My kids loves cakes. And this is going to be the cake I will bake when they crave for a cake. So go ahead and win all that accolades from your guests this season.

One Bowl Chocolate Cake

Unsalted Butter - 150 g
Brown sugar - 220 g
Dark Chocolate - 100 g
Cocoa Powder - 50 g
Instant Coffee Powder - 1/2 tsp (optional)
Milk - 160 ml
Vanilla Essence - 1 tsp (optional)
Eggs - 3 (large)
Plain Flour - 170 g
Baking Powder - 1.5 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp ( skip this if using salted butter)

Preheat oven to 170 degree C for 10 minutes.
In a double boiler add the butter, brown sugar, chocolate, cocoa powder and milk.
When the butter and chocolate has melted remove from fire. Add in the instant coffee powder and vanilla essence. Whisk well using a balloon whisk.
Allow the mixture to cool for 5 minutes.
Add in the eggs and whisk well.
Now sift over the flour, baking powder, baking soda and salt. Gently stir and mix.
Pour the batter into a baking tin 20-21 cm square tin lined with parchment. Tap the tin on the table top to remove air bubbles.
Bake for 45- 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
Let the cake to cool in the tin for 5 minutes and then invert it to a wire rack or plate. Cut and serve.

Baking Tips:

Always preheat the oven before baking.
Make sure the ingredients are at fresh and at room temperature.

If you are using salted butter omit adding salt.
Don't over mix once dry ingredients are added to wet ingredients. Mix on low till just combined.

Fill the pan not more than 1/2 to 2/3 full to allow even rising.
Place the cake on the middle rack.
Do not be tempted to open the oven before 20 minutes into baking.
Watch the cake through the oven window when the aroma of the cake starts coming. If it looks fully baked test it. Do not over bake. Just pull out the rack a bit ,insert a toothpick or skewer in the middle and if it comes out clean the cake is done. It is better not to remove the cake fully from the oven to do the skewer test. Remove only if it is fully baked.
Do not leave the cake in the oven once baked. It will make it hard.

Do not cut the cake before it has cooled.

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