Wednesday, July 13, 2011


I saw this in Along's Home Kreation blog, she made lovely chocolate cake with wonderful ganache. Just fell in love with it and set to make one. Adapted her recipe with a slight tweak. I added 2 tbsp of espresso to make the cake more dark and some coffee flavour

The cake is very moist and has a great balance of chocolate and coffee flavors in it. 

In some cakes, coffee is simply added to enhance the darker notes of the chocolate and is not expected to stand on its own.

In this case, there is a lot of instant espresso powder in the batter that really intensifies that coffee flavor and makes it stand out against the chocolate of the cake, rather than being overwhelmed by it. You can omit the coffee if you don't like it.

I recommend this because this  chocolate cake is delicious, delivers a lot of rich chocolate flavor and happens to be extremely easy to make. Use good quality chocolate for this recipe. 
I use dutch process cocoa powder in this recipe because natural cocoa powder typically has a little more bitterness to it and I like the cake to taste as smooth as possible. 
That said, you can use either dutch process or natural cocoa powder in this recipe and will still get excellent results. I always add vanilla to my cake.
1 cup Cocoa
1 cup Boiling Water
2 tbsp instant espresso powder 
1 cup Butter - softened 
2½ cup Sugar
4 Eggs
2 tsp Vanilla Essence
3 cup Cake Flour*
2 tsp Baking Soda*
1 tsp Baking Powder*
½ tsp Salt* (* sifted together) 
1 cup / 8 oz Sour Cream (I used 200g packet)


Dissolve cocoa , instant espresso powder & boiling water.
Cream butter & sugar until light.
Add in VE and egg, one a time while beating until well mixed.
Fold in flour and sour cream alternately, beating well after each addition.
Lastly, add in cocoa mixture.
Bake 170C for 1 hour until cooked when tested with skewer.
(I baked mine for 1½ hours, testing it every 10 minutes after 1 hr).

Unmould after 10min and cool completely before slicing then layer/spread with chocolate ganache.

450g Chocolate - chopped
300g Cream

Place both in a pot & cook small fire until chocolate melt.  

Cool slightly before layering cake & spreading on top.


Resipi menarik dari Along - Home Kreation, anak-anak memang suka dengan chocolate kek dan saya memang suka mencuba seberapa banyak yang saya terpandang. Menarik tentang resipi kek ini, ialah ianya memasukkan sour krim. Saya masukkan 2 sdb instant coffee untuk menaikkan warna dan rasa kopi. Sebenarnya kopi dan koko adalah satu gabungan yang menarik. Kek ini cukup lembap. Seperti Along saya letakkan ganache dan hiasan strawberry.

Bagi pengemar chocolate anda pasti teruja dengan resipi ini. Thanks to Along.

Next Post - Wednesday Buka Puasa Menu



Nieza said...

wahhh mabeles kek..sedapnya!..suka juga kek coklat ni tapi kalau buat sure mkn byk..tumpang mkn sini lah yer kak...hehe

Paty's Kitchen - Cook with passion. said...

Salam Nieza, strawberry ada banyak lagi Ke????Akak anta kek kosong, strawberry Nieza letak sendiri ya!!!!

cik cek said...

WoW....ada stlobelly...bestnya...cantiknya kek ni kak Patys...ada lagi ke....he he...:)

Ayu said...

Assalam kak paty,
waduh this is another cake yang dah masuk list tapi belum ada chance nak buat tapi macam akan buat..tengok pun tau mesti sedap dan very chocolatey..cantik strawbery deco kat atas tu ..
thanks kak for the wishes untuk Marsya..mudah2han termakbullah doa2 yang dipanjatkan..

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