Triple Chocolate Tea Cake

Triple Chocolate Tea Cake

I have been wanting to bake something for a while now. I’ve missed the smell of the flat as the cake cooks, and for something sweet to have with my afternoon cup of tea or coffee.

But what to make ? I have recently taken to making cupcakes and cookies just because it means that you can have small portions and also not make so much that D and I are forced to eat it all *wink*.

D’s immediate response when I asked him what he felt like ? CHOCOLATE.

So I decided on making the most chocolatey thing I could think of – a simple chocolate cake with chocolate buttons and chocolate butter icing.

I went searching for a recipe for a moist, light cake – nothing too heavy – and I found one that ticked the boxes, with the additional benefit of being able to be made in the same pan that you baked it in. I found this on the trusty joyofbaking site and then used a separate recipe for chocolate butter icing.

Ingredients

For the cake

  • 1 1/2 cups (195g) plain flour
  • 3/4 cup (150g) granulated white sugar
  • 1/4 cup (25g) unsweetened cocoa powder (not Dutch-processed), sifted
  • 1/2 cup (50g) dark chocolate drops/buttons
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup (75g) unsalted butter, melted
  • 1 cup (250ml) warm water
  • 1 tbs lemon juice or vinegar
  • 1 tsp vanilla extract

For the icing:

  • 6 tbs butter
  • pinch of salt
  • 1 1/2 cups icing sugar
  • 2-3 tbs milk

Method

  • Preheat oven to 180C (350F) and place rack in centre of the oven
  • In an ungreased 20cm (8 inch) square cake pan, stir together the flour, sugar, sifted cocoa powder, chocolate drops, baking powder, baking soda and salt
  • Add the melted butter, water, lemon juice/vinegar and vanilla extract
  • With a fork, mis all the ingredients together until well blended
  • Bake in preheated oven for about 40-45 minutes or until a toothpick (or raw stick of spaghetti) inserted into the centre of the cake comes out clean
  • Remove from oven and place on a wire rack to cool
  • Once the cake is cool, ice with chocolate icing. You can even cut the cake in half horizontally and add an extra layer of icing in the middle for that extra chocolate hit
  • For the icing, beat the butter and salt together until light and creamy
  • Slowly beat in the icing sugar
  • Add 1 tbs milk at a time and beat well to get a softer consistency



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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

11 responses to “Triple Chocolate Tea Cake

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