A simple, fluffy, moist, fudgey, slice of divinely chocolatey cake. And preferably one you can whip up in just a few minutes and eat warm from the oven… It’s a mood. You know the kind. I know the kind. And This Double Chocolate Chip Snack Cake has your back.
This cake speaks for itself. It needs no frosting. It’s delicious on it’s own or warm from the oven with a scoop of ice cream… this is one of my most frequently made recipes.
I call it a snack cake because once you have it sitting on your counter… you’re going to be snacking on it every time you pass by. It’s so simple, but it’s just that good… We’re not messing around here. Scroll down for the recipe and get that chocolate cake.
CHOCOLATE CAKE
A good chocolate cake recipe is so hard to come by, just like a good brownie recipe. There are always high hopes and promises of what you’re looking for, but the delivery can be opposite and sometimes less than what you’re craving.
While I’ve tried so many chocolate cakes over the years, and failed following so many different recipes, it was time to take matters into my own hands and come up with the best chocolate cake we’ve ever had. That’s a HUGE call to make, I know. As a result…this one takes the cake.
STEP-BY-STEP GUIDE :
Add butter to a mixing bowl along with a cup of sugar, using an electric mixer, cream the butter and sugar until they are well mixed. Crack in two eggs and add vanilla extract for flavouring and milk.
Beat the mixture with an electric mixer until smooth then sift in all-purpose flour, baking powder, cocoa powder to give it the chocolatey flavour and a pinch of salt to bring out the flavour. Using a spatula, fold everything together until nicely combined and there are no lumps in the batter.
Break about 300 grams of high-quality chocolate into chunks, you can also use milk chocolate or any of your favourite chocolate then add the chocolate chunks in the cake batter and fold it in to distribute it evenly in the batter. Pour the batter into a prepared loaf pan to about three-quarters full then drop a few chocolate chunks over the top just to make it super chocolatey when baked.
Bake in 350 degrees Fahrenheit preheated oven for 60 to 70 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool completely before removing it from the pan then slice and serve. I bet you are going to love this cake, you can go a step further and serve it with chcolate ganache or plate it with vanilla ice cream.
SOME TIPS :
- I use a dark, unsweetened cocoa powder for maximum chocolate richness. You can use Hershey’s Unsweetened Cocoa powder if you wish. Remember: the darker the cocoa powder, the richer and darker the cake.
- Do not substitute the oil for melted butter.
- You can use full fat milk, reduced fat milk, 2% or skim.
- The coffee in this recipe CAN NOT be tasted, but allows a rich chocolate taste to shine right through.
- Please try not to over bake it as that will dry out this cake. Check it after 30 minutes with a toothpick inserted into the centre. If too much batter sticks to the toothpick, continue baking for another 10 minutes and check again. Our cake baked at exactly 45 minutes, and the toothpick was a little dirty when it came out. THIS is the result you will be looking for if you’re wanting a moist texture.
- Make the chocolate ganache as soon as the cake comes out of the oven. It will be ready and firm enough to spread by the time the cake has cooled down completely
Ingredients :
- 1 stick or ½ cup (113 grams) of butter
- 1½ cups (300 grams) of sugar
- 300 grams of chocolate chunks
- 1 tsp of vanilla extract
- 2 eggs
- ¾ cup (118 ml) of milk
- 1¼ cups (160 grams) of all-purpose flour
- ½ tsp of baking powder
- ⅔ cup (65 grams) of cocoa
Instructions :
Preheat your oven to 350 degrees F.
Add the butter and sugar to a mixing bowl. Using an electric mixer or whisk, beat until a smooth mixture forms.
Add the 3 eggs, milk, and vanilla extract in and mix until well combined.
Sift in the all-purpose flour, cocoa. baking powder, and salt. Using a spatula, fold until well combined then added chunks of chocolate.
Spray the loaf pan with baking spray, line the bottom with parchment paper, and add the mixture in. Sprinkle more chocolate chunks over the top of the chocolate batter.
Bake for about 60 to 70 minutes or until an inserted toothpick comes out clean.
Allow the cake to cool completely.
After the cake has cooled, cut around the edges of the pan with a sharp knife and remove the cake from the pan.
Slice, serve and enjoy your chocolate loaf cake.
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