The weather has finally turned and it’s starting to feel like autumn. Rain, dark skies and all that is characteristic of Dutch cold weather is back, while raincoats, boots and woolen socks have finally replaced open-toed shoes, t-shirts and skirts.
It is that time of the year. When the warmth of the oven is again pleasant and I can’t wait to be tucked in my little kitchen, bake my favorite cakes and try new ones.
This one is a cake I have been making quite often for the last two-three years and it is so scrumptious it is difficult to keep around for more than a couple of days. It is a chocolate cake made with dark brown sugar, cocoa and dark chocolate and it is my favorite everyday chocolate cake ever.
It is light and fluffy yet has a rich and deep flavor of chocolate accentuated by the molasses sweetness of dark brown sugar. Its smooth crumb and lovely crust on top, its beautiful chocolate aroma and slight moistness, makes it a perfect accompaniment to a hot cup of coffee or tea, and it is certainly ideal for breakfast before heading out to face the day or for a sweet treat in the afternoon when those sweet cravings kick in.
Chocolate cake with dark brown sugar
Adapted from here
I usually serve this plain but you can dust it with icing sugar that will cover those inevitable cracks on top, or with a patterned glaze made with icing sugar and milk.
You need to use chocolate with a high percentage in cocoa solids to balance the sweetness of the rest of the ingredients. The soft dark brown sugar makes the cake wonderfully moist and adds a level of sweetness as well as an interesting flavor, but the cake needs the bitterness of the chocolate to keep the flavors balanced.
Update 06.11.2014: Some of you have asked me about the sweetened condensed milk in the recipe. Since the cake doesn't contain a lot of sugar, the small amount of sweetened condensed milk gives the required sweetness and contributes to the cake's fluffy texture. Therefore, I wouldn't suggest you substitute it with another type of milk or cream.
Yield: 1 cake / 8-10 pieces
Ingredients
25 g Dutch-processed cocoa powder
50 ml cold water
100 ml boiling water
50 g good quality dark chocolate (70-75% cocoa solids), finely chopped
100 g unsalted butter, softened and cubed, plus extra for greasing the pan
175 g soft dark brown sugar
125 g sweetened condensed milk
2 medium-sized eggs
1½ tsp pure vanilla extract
200 g all-purpose flour
2 tsp baking powder
Special equipment: stand or hand-held mixer, sieve, loaf pan (23 x 9 x 8 cm), baking paper
Preparation
Butter the bottom and sides of your loaf pan with butter and line it with baking paper.
In a small bowl, add the cocoa powder and cold water and mix with a hand whisk until you have a smooth paste. Pour in the boiling water and whisk, then immediately add the chopped chocolate. Leave it for 2 minutes to melt and then whisk until you have a smooth mixture.
Preheat your oven to 180°C.
In the bowl of your stand mixer (or in a large bowl), add the softened butter, the soft dark brown sugar and the sweetened condensed milk and using the paddle attachment (or your hand-held mixer), beat on medium-high speed until very smooth. Add the eggs one by one, beating well after each addition. Add the vanilla and beat to incorporate.
Sieve together in a bowl the flour and baking powder. Add half of it to the egg mixture and beat on medium-high until well incorporated (about 20 seconds). Add the chocolate mixture and beat to incorporate. Add the rest of the flour and beat until smooth (for about 20 seconds). In the end you should have a very fluffy and luscious cake batter.
Empty it into your prepared loaf pan and straighten the top with a spatula or the back of a spoon.
Place the pan on the low rack of your oven and bake for 30 minutes. Then transfer it to the middle rack of the oven and bake for a further 30-35 minutes or until a cake tester or toothpick inserted in the middle of the cake comes out with just a few crumbs sticking to it.
Once ready, take the pan out of the oven and place it on a wire rack until the cake cools. Then remove it from the pan and allow it to cool completely on the rack.
Serve cake as is cut into pieces, or dust it with icing sugar (it needs to be completely cool otherwise the icing sugar will melt into the cake), or glazed with icing/frosting.
You can keep it at room temperature, covered, for 4-5 days.
It is that time of the year. When the warmth of the oven is again pleasant and I can’t wait to be tucked in my little kitchen, bake my favorite cakes and try new ones.
This one is a cake I have been making quite often for the last two-three years and it is so scrumptious it is difficult to keep around for more than a couple of days. It is a chocolate cake made with dark brown sugar, cocoa and dark chocolate and it is my favorite everyday chocolate cake ever.
It is light and fluffy yet has a rich and deep flavor of chocolate accentuated by the molasses sweetness of dark brown sugar. Its smooth crumb and lovely crust on top, its beautiful chocolate aroma and slight moistness, makes it a perfect accompaniment to a hot cup of coffee or tea, and it is certainly ideal for breakfast before heading out to face the day or for a sweet treat in the afternoon when those sweet cravings kick in.
Chocolate cake with dark brown sugar
Adapted from here
I usually serve this plain but you can dust it with icing sugar that will cover those inevitable cracks on top, or with a patterned glaze made with icing sugar and milk.
You need to use chocolate with a high percentage in cocoa solids to balance the sweetness of the rest of the ingredients. The soft dark brown sugar makes the cake wonderfully moist and adds a level of sweetness as well as an interesting flavor, but the cake needs the bitterness of the chocolate to keep the flavors balanced.
Update 06.11.2014: Some of you have asked me about the sweetened condensed milk in the recipe. Since the cake doesn't contain a lot of sugar, the small amount of sweetened condensed milk gives the required sweetness and contributes to the cake's fluffy texture. Therefore, I wouldn't suggest you substitute it with another type of milk or cream.
Yield: 1 cake / 8-10 pieces
Ingredients
25 g Dutch-processed cocoa powder
50 ml cold water
100 ml boiling water
50 g good quality dark chocolate (70-75% cocoa solids), finely chopped
100 g unsalted butter, softened and cubed, plus extra for greasing the pan
175 g soft dark brown sugar
125 g sweetened condensed milk
2 medium-sized eggs
1½ tsp pure vanilla extract
200 g all-purpose flour
2 tsp baking powder
Special equipment: stand or hand-held mixer, sieve, loaf pan (23 x 9 x 8 cm), baking paper
Preparation
Butter the bottom and sides of your loaf pan with butter and line it with baking paper.
In a small bowl, add the cocoa powder and cold water and mix with a hand whisk until you have a smooth paste. Pour in the boiling water and whisk, then immediately add the chopped chocolate. Leave it for 2 minutes to melt and then whisk until you have a smooth mixture.
Preheat your oven to 180°C.
In the bowl of your stand mixer (or in a large bowl), add the softened butter, the soft dark brown sugar and the sweetened condensed milk and using the paddle attachment (or your hand-held mixer), beat on medium-high speed until very smooth. Add the eggs one by one, beating well after each addition. Add the vanilla and beat to incorporate.
Sieve together in a bowl the flour and baking powder. Add half of it to the egg mixture and beat on medium-high until well incorporated (about 20 seconds). Add the chocolate mixture and beat to incorporate. Add the rest of the flour and beat until smooth (for about 20 seconds). In the end you should have a very fluffy and luscious cake batter.
Empty it into your prepared loaf pan and straighten the top with a spatula or the back of a spoon.
Place the pan on the low rack of your oven and bake for 30 minutes. Then transfer it to the middle rack of the oven and bake for a further 30-35 minutes or until a cake tester or toothpick inserted in the middle of the cake comes out with just a few crumbs sticking to it.
Once ready, take the pan out of the oven and place it on a wire rack until the cake cools. Then remove it from the pan and allow it to cool completely on the rack.
Serve cake as is cut into pieces, or dust it with icing sugar (it needs to be completely cool otherwise the icing sugar will melt into the cake), or glazed with icing/frosting.
You can keep it at room temperature, covered, for 4-5 days.
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