Wednesday, November 16, 2016

Double Chocolate Cake

Double Chocolate Cake
(recipe adapted & modify slightly from here)

125g Cowhead salted butter  
50g white chocolate
50g dark chocolate
225g Blue Jacket Plain Flour
1 tsp baking powder
40g cocoa powder
110g fine sugar 
200g chocolate chips
some chopped almond nuts
1 egg  
300ml non dairy cream  
1 Tbsp rum

*Cointreau & kuromitsu (optional)

*Cream cheese frosting (optional)

1. Melt butter & both chocolates in a microwave. Mix together till combined & set aside to cool.

2. Sift all dry ingredients together in a mixing bowl. Add all wet ingredients together in another bowl. 

3. Pour the wet ingredients & the chocolate mixture into the dry ingredients, then roughly fold together. 

4. Pour batter into a tin lined with baking paper. Bake in a preheated oven @ 160C for 30mins.

5. Once cake is out from oven, poke multiple holes using a satay stick on the cake. Pour the syrup over the cake & set aside till cool. Frost & decorate the cake as desired.
 This chocolate cake is very chocolately & soft
The syrup added keep the cake moist & the Cointreau taste is strong.

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