I think this cake should be renamed to Brown Sugar Cake, but that is no where near as attractive as chocolate cake. I got two reasonably-sized loaves of cake from this recipe, all of which contains a grand total of only 100 grams of dark chocolate. Therefore, what really gives it that special texture and taste is the ratio of brown sugar and butter. The cake has a very soft crumb, and a deliciously moist outcome that is perfectly presented on it’s own with a steaming mug of coffee. Optionally served with freshly whipped cream and some berries elevates it that much.
1 cup butter, soft
2 cups brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extact
100g dark chocolate, melted
1 1/4 cup flour
pinch of salt
1 tsp baking soda
1 cup boiling water
Preheat the oven to 370F. butter and flour a large loaf pan or two smaller ones; set aside.
Mix the flour, salt and baking power together in a bowl and set aside.
Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high for about 5 minutes. Add the eggs and vanilla, beating well. Remove the bowl from the mixer and use a spatula to fold in the melted chocolate. Add a third of the flour mixture and gently fold it in. You don’t want to incorporate too much air into the batter. Then add half of the boiling water, stirring until it is almost incorporated. Add another third of the flour mixture, followed by the remaining water and finally the last third of flour.
Pour the batter into the prepared pan(s) and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 340F and continue to bake for a further 15 minutes, or until a skewer inserted into the middle of the cake comes out with moist crumbs clinging to it.
Place the loaf on a wire rack to cool completely in the pan. Turn it out and cut into thick slices, serve optionally with whipped cream and fresh berries.
صحة و عافية