So this recipe to my chocolate cake is what I do almost everyday for breakfast and being that it’s just for me, most of the time I try to keep it short and simple…and best part is I DONT USE AN ELECTRIC MIXER. some times if i know its going to be a busy morning I bake the night before.
Ingredients;
- Plain/ wheat flour( depending on which is available)
- Sugar( like to use the icing sugar for extra smoothness since I don’t use a mixer)
- Butter
- Chocolate syrup
- Browning
- Milk
- Eggs
- Baking powder
- Cream of tartar
- Rum(optional)
Woah! now that list seems to be long but hang in there…you’ll notice I didn’t put in exact measurements and that’s because my quantity differs day by day depending on who else is interested in the cake and to be honest most times I eyeball it.
Firstly, I separate my egg yolks from white and keep aside(on an average I use 3 eggs) as well as place my baking paper in my baking pan and keep that aside too. Into a bowl I put my butter(I usually use 250g)and add liquid milk(around 5 table spoons) and melt under low heat until all the clumps of butter are completely melted into a creamy consistency.
PRE-HEAT OVEN TO 170 DEGREE CELSIUS FOR 10 MINUTES
Once the butter mixture is nice and creamy I add sugar(5 table spoons)and stir well, then I add my egg yolks one at a time and mix till smooth before i go ahead to add 1/4 cup of flour and 1 table spoon of baking powder ( I like to sift the powders for extra smoothness), i then add just 1 tea-spoon of rum(or any other preservative of choice),chocolate syrup,browning and mix well.At this point you could do a taste test just to know if you need to add a little bit more sugar.
Remember the egg whites I separated?yup, into the bowl where the egg whites are, i add a tea-spoon of cream of tartar( this helps to increase the volume of the egg foam) and whisk until nice and foamy and peaked keeping in mind to add a little bit of sugar at a time.
Mix batter with egg foam(don’t over mix) just light turns, then pour the mixture into your baking pan and place into the oven increasing the time to 30 minutes.Half way through, you monitor and if you think it needs more time you add extra minutes
I stick a knife or thin stick e.g toothpick through the centre to know when its done;IF THE BATTER STILL STICKS TO THE KNIFE/STICK THEN IT PROBABLY NEEDS MORE TIME, IF NOT, TAKE IT OUT AND LET COOL.
VIOLA!!! HOPE YOU FIND THIS HELPFUL
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