I made this cake two times. The first time i did it i wasnt too happy with it, although it came out soft but there tend to be a little dryness at the same time. I think there's nothing wrong with the recipe, i actually cut the amount of sugar drastically when i did the first cake Usually i dont cut that much and i dont know why i did that. Hmm..and i was also not very sure if the reduction of sugar causes the cake to be dry So the second time i made it..to a smaller recipe and just reduced only a mere ten percent of the sugar. I also added a bit of Ritter Sport Extra Dark Chocolate as i find that it was not chocolatey the first time...and the result was super moist with tender crumbs and nice chocolate flavour. .but then even sometimes we make a same recipe again and again, the results can still vary. In the book, it says that this cake is also very crumbly which i did not really find it so. Taken as a whole, i'm satisfied and enjoyed eating it.
|this is how the first cake looks like ...|
|the second time..|
|..with some extra dark chocolate added in|
Also please visit my baking partners, Joyce and Zoe on their chocolate cream pound cake. We will be posting Hokkaido Milk Bread next on our bake along Sept25, 2013. It is a very popular bread especially among our asian bloggers here at one time and is well known for its soft and fluffy texture. Everyone is welcomed to join and here is a little note : Please only link new and current posts and related posts according to the theme . The hostesses are trying to be nice people and do not wish to delete anyone's link, okay?
Recipe ( from the book Cake Keeper, Lauren Chattman )
made 2 small loaves, measuring 5" x 3" x 2"
Original recipe can be seen here
2tbsp unsweetened cocoa powder
1/8 cup heavy cream
70gm cake flour
1/8 tsp baking soda
1/8 tsp salt
56gm butter, softened
1tsp vanilla extract
50gms dark chocolate, chopped
1. Preheat the oven to 325F/165C. Grease your baking tin and dust with flour
2. Sift the cocoa powder through a fine strainer and into a heatproof bowl. Place the cream in a microwave-safe measuring cup and heat until just boiling, 30 seconds to 1 minute depending on the power of your microwave or double boil the cream over a pot of simmering water. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
3. Combine the flour, baking soda and salt in a medium mixing bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the cocoa powder paste until smooth.
5. With the mixer on medium low speed, add the eggs, scraping down the sides of the bowl after each addition. Stir in the vanilla.
6. Turn the mixer to low speed and add the flour mixture, in 2 batches scraping down the sides of he bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
7. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 45mins. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.
8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.