Tuesday, August 11, 2015


Have you ever felt lazy? You know you have things to do but you just can’t be bothered? This has happened to me lately, I have dozen of Ramadan and Eid Mubarak recipes in my folder that I need to post out but somehow am just too lazy to do so....ha..ha....

am forcing myself breaking the posting this out after the long break.

this is an awesome chocolate cake that I made before Ramadan....very rich, moist, and absolutely luxurious chocolate cake recipe....loaded with lots and lots of kit kat bites chocolate..

Belgium Chocolate Cake

  • 13 1/2 tablespoons unsalted butter (1 2/3 sticks), softened, plus more for pan
  • 2/3 cup Dutch-process cocoa powder, plus more for pan
  • 14 tablespoons granulated sugar
  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup boiling water
  • 1 3/4 cups packed dark-brown sugar
  • 4 large eggs, at room temperature
  • 1 1/3 cups buttermilk, at room temperature
  • 2 1/2 tsp pure vanilla extract
1 pound bittersweet or semisweet chocolate, very fintely chopped
1 1/2 cups heavy cream
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  1. Preheat oven to 350 degrees and butter a 9-by-3-inch springform pan; dust with cocoa and tap out any excess.
  2. In large bowl, stir together sugar, flour, baking soda, and salt.
  3. In medium heat-proof bowl, whisk together coca and boiling water until smooth. (Mixture with thicken as it cools).
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on high speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, until well blended.
  5. Stir buttermilk and vanilla into coca mixture. Mixing on low, add half the flour mixture to butter mixture until well blended; pour in cocoa mixture, and add remaining flour mixture, mixing until just incorporated, Scrape batter into prepared pan; smooth top. Bake 60-70 minutes, or until a cake tester comes out clean. Remove from oven; let cool in pan for 10 minutes. Remove from pan and cool completely. Place cooled cake on 9-inch cardboard round.
  6. Place half the ganache in a bowl set in an ice bath. Whip with balloon whish until pale and spreadable, removing bowl from ice bath and returning it as needed.
  7. Spread whipped ganache smoothly on top and sides of cake. Chill cake in the refrigerator. Gently stir remaining ganache every 5 minutes until thickened and cool, but still pourable.
  8. Place the cake, still on a cardboard round, on a wire rack over a rimmed baking sheet lined with wax or parchment paper. Using a small ladle, pour ganache over the top of the cake, moving the ladle in a circular motion and letting the ganache run down the sides. Scrape up excess, if desired, and reserve for another use. Let cake stand at room temperature until set. Garnish as desired.


Place chocolate in large heat-proof bowl. Bring cream to boil in small saucepan over medium-high heat; pour over chocolate. Let stand 10 minutes. Using a rubber spatula, gently stir chocolate and cream until well combined. Let stand at room temperature, stirring occasionally, until cooled and just thickened, 30 to 60 minutes depending on the ambient room temperature

RECIPE SOURCE:  Donna Rothman

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