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Contributor: Ho Siew Loon
Since young, I have always been a chocolate lover and eating chocolate always make me feel happy. Chocolate Cake is of course one of my favorites but I have been putting off the idea of baking it as it can get quite messy at times. I came across the lovely chocolate cake on Little Teochew and decided to put my hands into baking it.
Chocolate cake is a very rich cake. To get a good chocolate cake you must use very good quality chocolate. I used Valrhona Equatoriale 55% as suggested by Little Teochew and the cake turned out heavenly. The taste is just so perfect, you get the texture of a moist chocolate cake and not too sweet. Give this chocolate cake recipe a try over the weekend and you will definitely get lots of gleeful smiles from your loved ones.
(Click on Page 2 for the Chocolate Cake Recipe)
Pages: 1 2
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I was the ones asking for the chocolate cake recipe. Thanks for sharing.
That looks wonderful.
Looks like a great recipe, but I wish it had conversion measurements for those of us who aren’t on the metric system. I know we’re in the minority, but we don’t have a clue about how to convert. Still, a great looking recipe!
Try this online conversion. http://www.convert-me.com/en/convert/cooking
The online conversion tool is here: http://rasamalaysia.com/conversion/
What a chocolate delight! The colour of the sauce compliments the cake beautifully.
Thanks Rasa, Please post white cake recipe.
love anything chocolate! no wonder i’m fat! hahahaha….
It was so tempting! Thanks for sharing. Just need a clarification. What’s the difference between chocolate powder and cocoa powder?. Thank you.
It is the same.
Do you know which stores carry Valrhona Equatoriale 55%?
hehe…me too
That looks divine!!!!
Perfect indulgence……..
The cake looks AMAZING! Velvety and rich. Thanks for the link love. ♥
is there anything better in the world than a thick, dense slice of chocolate cake? maybe a glass of milk with it.
is there missing instructions here? lil teochew website mentioned that flour, baking powder etc need to be sifted… vanilla is also required but nothing was mentioned here…
wow ! this cake looks delish…love the texture
I have just tested this recipe and I must say it is an excellent cake! I had to bake it a little longer than 50 mins and used a 6″ round tin, which I had some left over batter. I think an 8″ tin would be perfect. I didn’t have cake flour and used plain flour instead and it worked out fine. It’s a fool proof recipe. This is definitely gonna stay in my recipe collection for a long time. Thanks for sharing the recipe. :) my friends and I truly enjoyed the cake.
is the dark chocolate used for the cake the same type as the one used for the ganarche topping?
I made this a couple of nights ago and it turned out brilliantly – even if do say so myself!
For those in the UK, self raising flour is fine in place of cake flour and I sifted the flour, baking powder, bi-carbonate of soda and chocolate powder (cocoa) into a separate bowl and used that combination where the recipe calls for the flour to be folded in.
I used a round 9 inch (or so) spring-form baking tin. I reckon mint chocolate would be a nice topping.
The butter is using unsalted butter or salted butter?
If im using unsalted butter, should i add 1/4 teaspoon of salt?
Are you using 8″ pan for this chocolate cake? Tks.
Made this today. Awesome recipe, the best chocolate cake I’ve tried to date. I’m a beginner in baking and heck if I can make this turn out great imagine how awesome the cake you pros would’ve made! Thank you for sharing :)