Really Real Chocolate Cake

Everybody loves cake. This cake recipe is sure to get you off the couch for a second piece. It may not be guilt free, but there are tons of ways to reduce the guilt and keep all the pleasure on your fork.

Normally, I make this cake with a Peanut butter chocolate ganache icing. This recipe requires a lot of melted chocolate so be prepared.

For the flour I prefer whole wheat, but you can also use white, neverbleached or all purpose for a very fluffy cake.

For the chocolate I prefer dark or semisweet chocolate, it has more chocolate flavor and a lot less of the bad stuff, but that’s entirely up to you. Chips are a lot easier to work with, but if you like you can get a large brick and chop by hand with a very sharp chef’s knife. Measure the chocolate after it has been chopped.

For the milk I prefer almond milk or soy milk, but you are welcome to use cow’s milk, rice milk, goat’s milk, any milk you can imagine.

Really Real Chocolate Cake Recipe:

preheat the oven to 350°

Dry:

2 cups of choice flour

2 tsp baking powder

1 tsp baking soda

1/3 cup  cocoa powder

1/4 tsp salt

Wet:

4 large eggs

1/4 cup Olive oil

2 cups sugar

1/2 cup milk

1 cup melted choice chocolate (chopped or chips, dark or semi-sweet is best)

To Melt the Chocolate:

• Make a double boiler with a steel bowl and a medium saucepan that fit together (bottom of bowl should just fit inside the opening of the saucepan).
• Pour an inch or two of water into the saucepan and place on medium-low heat so the water just comes to a simmer.
• Place steel bowl on top and add the chocolate to the bowl.
• Stir the chocolate every minute or so with a silicone spatula until the chocolate is completely melted.
• Heat the 1/4 cup of milk in the microwave for about 45 seconds until hot and slowly add to the chocolate, stirring chocolate constantly until blended.
• Remove double boiler from heat, remove steel bowl with chocolate inside and set aside on a dish towel on the counter.

To Mix The Batter

• Combine all dry ingredients in a large bowl and set aside.

• In an electric stand mixer, beat eggs on medium speed add sugar and mix on medium until blended. Add oil and mix on low until blended. Set mixer to low speed and very slowly pour in melted chocolate so you don’t end up with scrambled eggs. Scrape down sides if you need to while mixer is turned off and mix again if necessary.

• Now it’s time to add the dry ingredients. Add dry ingredients in two additions. While mixer is off add half the flour mixture and mix on low until just combined and turn off mixer. Add second half of flour mixture and mix on low until just combined. Turn off mixer, mixing a cake batter for too long once flour is added will strengthen the gluten and make a stiff batter, nobody wants that.

• Allow your batter to sit for a minute or so while you get to greasing your cake pans. You may use butter or margarine for this. For added reinforcement you may also dust the greased pan(s) with a little flour just to lightly coat the buttered areas. You may use a large 9 or 10 inch pan or two eight inch pans.
  I prefer springform for easy removal, but if you don’t have one available to you, just be sure to grease your pan(s) really well and dust with flour in this case.

1. If you are baking in one large pan, the cake will need at least 50 minutes to bake, or until slightly firm and toothpick inserted in the centre comes out dry.
2. If you are baking in two pans, the cakes will need about 30 minutes to bake, or until slightly firm and toothpick inserted in the centre comes out dry.

• Once the cakes are done, remove from the oven and set on a heatproof pot holder or the stovetop for about 5-10 minutes of cooling. I usually place a clean dry dish towel over top of the cakes so they don’t dry out and stay nice and moist.
• Once the cakes have had time to cool, now you can use a dull knife to run around the edges of the cake(s) and loosen them from the sides of the pan.

1. If you’re using a spring form pan, simply unlock the clasp and remove the outer rim and place the cake on a plate for further cooling before it can be iced. (If you do not have a spring form pan, please refer to the second instruction.)
2. If you are basic round or square pan, make sure you have loosened the cake as much as possible before attempting to remove it. A silicone spatula is great for this because they are very flexible and can get underneath the cake a little to loosen the bottom edges. At this point you need to get a plate and place it upside down on top of the cake pan and very carefully flip both the cake pan and the plate together so the plate ends up on the bottom and right side up. Give the pan a little shake to release it from the pan. If this doesn’t remove the cake from the pan, lift the edge of the now overturned cake pan and use the silicone spatula to assist the cake.

Now you have a cake, and all that’s left is to ice the cake, or glaze if desired.

For The Icing I’m going to share with you my favourite icing, which is actually a ganache. This sticky icing is sure to please any cake lover.

For the peanut butter I use the reduced fat peanut butter, but you are welcome to use regular, crunchy, organic or natural peanut butter. If you make home made peanut butter, you can definitely use that as well.

For the chocolate I prefer dark or semisweet chocolate, it has more chocolate flavor and a lot less of the bad stuff, but that’s entirely up to you. Chips are a lot easier to work with, but if you like you can get a large brick and chop by hand with a very sharp chef’s knife. Measure the chocolate after it has been chopped.

Chocolate and Peanut Butter Ganache Icing Recipe:

Ingredients:

1/2 cup choice chocolate

1/2 cup choice peanut butter

1/4 cup choice milk, warmed

To Melt the Chocolate

Make a double boiler with a steel bowl and a medium saucepan that fit together (bottom of bowl should just fit inside the opening of the saucepan). Pour an inch or two of water into the saucepan and place on medium-low heat so the water just comes to a simmer. Place steel bowl on top and add the chocolate to the bowl. Stir the chocolate every minute or so with a silicone spatula until the chocolate is completely melted. Add the 1/2 cup of peanut butter to the melted chocolate, stirring well until chocolate and peanut butter are combined. Heat the 1/4 cup of milk in the microwave for about 30 seconds until hot and slowly add to the chocolate peanut butter mixture, stirring chocolate mixture constantly until blended. Remove double boiler from heat, remove steel bowl with chocolate inside and set aside on a dish towel. Allow to cool to room temperature before attempting to ice the cake.

To ice the Cake

The cake must be completely cooled or it may crumble as you ice it. If you’ve made two cakes, you want to first ice the bottom cake on the top and set the second cake on top of the bottom cake. If you made one cake and you’re feeling daring you make cut the cake horizontally to separate in to two cakes. You can also just ice the whole cake as it is.

First you must apply a thin layer of the ganache icing, this is called a crumb coat, the name pretty much implies its purpose. Allow the crumb coat to set for 5-10 minutes before continuing the icing process.

Now that the crumb coat has set, you can add the rest of the icing. Scoop a generous portion of the icing on the top on the cake and spread outwards in a circular motion until the coating is even. Add more if there is too little, push over the edges if there is too much. Now spread the remainder of the icing around the edges ensuring and even spread, turning the cake as you spread. Once you’ve used up all the icing and have an even coating all around, your cake is done!

Garnish if you like, since the icing I’ve recommended has peanut butter, you could sprinkle the edges or top of the cake with chopped unsalted peanuts. You could also use chocolate shavings or create a design with your favourite chocolate chip.

This cake makes 8-12 servings depending on your slice.

Indulge with a nice tall glass of your favourite milk, and if you’re feeling especially indulgent top it off with a scoop of your favourite chocolate ice cream, I recommend peanut-butter tracks ice cream.

Recipe Created, Written and Published by: Rachel Gonsalves