My love for chocolate started from when I was little. My grandmother owned a cocoa farm and would often regale me with tales of her fight against the pests that attack cocoa trees and the many organic ways in which she tried to prevent such attacks. She loved pitting her wits against these unseen agents, determined to get the maximum harvest from her farm. The odd thing was growing cocoa pods was actually not that profitable. She just liked the idea of besting those pests, hopeful of harvesting a good crop.
Chocolate comes from the seeds of the cocoa pod which grows on the cacao tree. These seeds have a bitter taste and must first be fermented in order for flavour to develop. After fermentation, the beans are dried, cleaned and then roasted. The shell of the cacao bean is then removed to produce cocoa nibs which are ground and this is pure chocolate in a rough form. This cocoa mass is usually in a liquid form (chocolate liquor) which is then mixed with other components to form commercial chocolate. The liquor may also be processed into its two component forms, namely cocoa solids and cocoa butter.
Of all our luxury wedding cake flavours, our ultimate chocolate cake is one of the most requested.
The Ultimate Chocolate Cake Recipe
This moist cake has a rich flavour and light texture and it’s been the perfect foundation for over 20 of our flavoured chocolate cakes. It is delicious when paired with gorgeous ganache, rich pastes, buttercream, curds and purees.
Ingredients
There is enough for at least one 20cm or an 8 inch round cake
- 140 ml water
- 200g Carma Swiss dark chocolate (about 60% cocoa solids)
- 200g unsalted butter
- 130g dark brown sugar
- 130g caster sugar
- 40g unsweetened cocoa powder
- 200g self raising flour, extra fine sponge flour or cake flour
- ½ teaspoon bicarbonate of soda
- 3 large eggs
- 70ml whole milk
- I teaspoon instant coffee granules
Method
Assemble ALL the ingredients making sure that the eggs, milk and butter are at room temperature.
Preheat the oven to 160C (Gas mark 3) on a conventional oven or 150C on a fan assisted oven. Line the inside of your cake tin with greaseproof paper as shown.
Pour the 200ml of water into a bowl and stir in the coffee granules. Add the butter and chocolate pieces. Microwave for about 4 to 6 minutes on medium power. Half way through, give the mixture a good stir. Keep an eye on the microwave as you do not want the liquid to boil.
Next add the dry ingredients into the bowl of the mixer. Mix thoroughly using your hands to get rid of any lumps that may have formed, especially with brown sugar.
In a separate bowl, beat the eggs and milk together lightly. Using the paddle attachment, set the mixer to the slowest speed and add the cooled chocolate mixture to the dry ingredients. Next add the egg mixture slowly and once thoroughly combined pour the batter into the prepared cake tin.
Bake at 160C for at least 1 hour 30 minutes. The cake is done when a skewer inserted into the middle comes out clean. Leave to cool in the tin and wrap in several layers of cling film and store in a cool, dry refrigerator.
Variation
Add the zest of one orange and 2 teaspoons of very good quality orange extract for a delicious chocolate orange cake.
