I’ve tried many chocolate cake recipes but this one just beat the rest of them.
I think it is the perfect marriage of a sponge and a moist cake for me.
This recipe was passed on to me by my former bank colleague who baked the best cupcakes I have ever tasted.
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, pour bowling water over cocoa and whisk until smooth. Let the mixture cool. Sift together flour, baking soda, baking powder and salt. Set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter into the cupcake pans (only fill in up to 2/3 the volume).
3. Bake in preheated oven for 25-30 minutes for cupcakes. If you are making a cake, keep it in the oven for 50-60 minutes or when a skewer comes out clean.
Makes about 3 dozens of super delish cupcakes.
I love using Nigella’s chocolate sauce in her Churros Y Chocolate recipe:
200 grams dark chocolate (roughly chopped)
50 grams milk chocolate (roughly chopped)
2 tablespoons golden syrup
300 ml double cream
Just blissfully mix them all together in a heavy bottomed saucepan over a low heat. Keep stirring. Once the last block of chocolate has melted, you can turn off the heat (no need to produce those thick boiling bubbles).
1. Best if all ingredients are in room temperature before baking especially the butter. It makes it easy to cream and the consistency of the batter is smoother.
2. Don’t forget to preheat the oven.
3. Try using organic butter and free range eggs. It makes a luxurious difference.
4. If pressed for time, you can use nutella or peanut butter as icing. You may wish to add sprinklers for the kids. Taste great too.