Classic Chocolate Cake

I've decided to try out Donna Hay's recipe just because I've read many bloggers raving about her recipe. Being a cheapskate, I opt to check out her free recipe she posted on her website instead of buying any of her book or magazine. Do check out her website.

It took me awhile to decide between classic chocolate cake and classic chocolate cake with chocolate buttercream. I ended up baking classic chocolate cake with chocolate buttercream instead- something I am not so sure if I regretted or not. The reason why I did not bake the first option is because I was lazy to melt 300g dark chocolate. I wanted something hassle free.

To be honest, I was expecting a fluffy cake simply by assuming 3 teaspoon baking powder + 1.5 teaspoon baking soda would do its trick. Oh well, the only thing it did was making the cake rise- but not mega rise like what you see when baking chiffon cakes. Then again, the recipe says classic chocolate cake. Classic chocolate cake is supposed to be dense and moist not fluffy.

I have to admit, the cake is not chocolate-y enough. I could have avoided this if I have used dark chocolate in my cake. I blame them on my laziness. Good thing the chocolate ganache helps to enhance the chocolate-y flavour. I used mascarpone cheese instead of butter. It is a pain trying to get butter soften that day (even though it's officially summer now. Believe it or not, it took me half a day to get my 170g butter soften for the cake). Like I say I wanted a hassle free cake. The end result was heavenly. My hubby was looking forward for leftover just so he can lick it clean when I made them. He was waiting eagerly when I spread them on the cake too. That is how good it is. 

There is two part to this recipe. First the cake, then the toppings. Nevertheless it is an easy recipe. It requires no effort. Here is the recipe (with modifications I made) for the cake.

Chocolate Cake
17og butter
260g Tate & Lyle soft brown sugar (original recipe call for 265g)
1.5 tsp Schwartz Bicarbonate Soda
3 tsp Schwartz Baking Powder
2 large free range eggs
375g milk
330g self raising flour (original recipe calls for 225g all purpose flour)
60g cocoa powder (original recipe calls for 50g only)
  1. Preheat oven 160 degree
  2. Beat the butter till fluffy
  3. Add sugar and continue to beat till the mixture turn pale and creamy
  4. Add the eggs and beat well
  5. Mix bicarbonate soda in milk
  6. Fold (5), baking powder, flour, cocoa powder and milk into egg and butter mixture.
  7. Bake for an hour (or until cook)
  8. Leave the cake to cool
Chocolate Mascarpone Toppings
250g mascarpone cheese
320g icing sugar
60g milk
50g cocoa powder
  1. Beat all ingredients till smooth 
  2. Spread over the cooled cake
  3. Enjoy

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