This rich chocolate cake has both cocoa powder and actual chocolate. A chocolate lover’s dream, plus it isn’t tooth-achingly sweet.
This is not the first chocolate cake recipe I’ve posted on this blog and it probably will not be the last. When baking chocolate cakes, I automatically reach out for the cocoa powder. I do love chocolate, and certainly love a rich chocolate cake, but there’s something about ease of use with the cocoa that I adore. I can be quite lazy in the kitchen, despite my love for cooking. So this recipe here is a winner because I used chocolate without having to melt anything over a double boiler.
Making this cake is pretty straight forward. If you study the recipe, you’ll see that the ingredients are tailored to mirror the chocolate-y flavour of this cake and make it richer. I used dark chocolate couverture chips here, from Phoon Huat. You can use a bar of chocolate (min. 70% cocoa solids, please) by chopping it up into irregular chunks and then incorporating it into the recipe. I find the couverture chips to be luscious, medium-sized buttons that stay molten once the cake is baked. And this is what we want.
Be sure to add the chips or your chopped chocolate to the flour mixture. Doing this will keep the chips from sinking to the bottom of the cake in the oven. This way, the chips or chocolate stays in the middle of the cake, molten and slightly wet.
This cake is too intense to hold integrity of shape, so do not be alarmed if it starts to come apart when you cut into it. It’s meant to react that way. You can circumvent this by adding lesser chocolate chips – but I’ve only know people to add more, honestly.
I used a loaf pan for this because I am obsessed with loaf cakes as of late. You could use an 8 inch cake tin. A loose-bottomed cake tin will work fine as this is a thick, heavy batter that needs to be smoothed out. The sugary icing on top of this is completely optional. Here’s the recipe for rich chocolate cake.