|Constant craving © Cookaroo|
Most days, now I can do without chocolate. This was because I was making so many chocolate-based desserts that the sight of chocolate sort of did me in. But last week, I saw a Nigella show - where she made this amazingly simple devil's chocolate cake, with this velvety icing - my chocolate cravings instantly went up. I knew I had to make that cake and eat it asap.
Unfortunately for me, I couldn't find any brown sugar. So I let myself sit out for 2 days. The craving just wouldn't go. So for the second time, I went in search of sticky brown sugar. No luck again. I started dreaming about chocolate cake. After three nights of terrible ache for chocolate cake, I woke up at 4 am and started doing a search on the Internet. I wanted to make something close to Nigella's cake, except at that hour of the day, I realised I'd run out of butter. Nonetheless, a chocolate oil cake felt doable.
After finding a recipe that checked all my boxes, I went back to sleep, only to wake up at 8 am and thinking up all what else I could do with the cake. And then it suddenly struck me, I'd always wanted to recreate the Squidgy Chocolate Mousse Cake from Big Chill. And luckily for me I had all the ingredients at hand.
So while this cake isn't Nigella's Devil's Food Cake. No sir, it isn't. It's a cake that is really quite scrumptious. Simple enough to bake, and extremely moist. Even the mousse filling is easy to make. The only thing that was really hard to do was to wait.
I'd told the husband to keep his hands off it till I could take a photograph of the cake. To his credit, he did. It was me who couldn't keep her grubby paws of the cake the moment the ganache was poured over.
Did it satisfy my craving? Yes it totally did! Will I make it again, 1000 times over! It was really very good.
Squidgy Chocolate Cake
with Chocolate mousse filling topped with Chocolate ganache
For the cake
Adapted from Hershey’s Deep Dark Chocolate Cake
1 cup sugar
¾ cup all-purpose flour
3 tblsp corn flour
1/3 cup plus 2 tblsp cocoa powder
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
1. Heat oven to 180 degree centigrade. Grease and flour two 8-inch round pans.
2. In a bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. In a separate bowl whisk the egg, milk, oil and vanilla
3. Add the wet ingredients to the dry. And add in the boiling water. The batter will be thin, pour batter into prepared pans.
4. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in centre comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.
For the Chocolate mousse filling
2 egg whites
¼ tsp cream of tartar
½ cup cream
200 gms chocolate – melted and cooled
2 tblsp coffee liquor
1. Whisk the cream till it peaks. Whisk the egg with the cream of tartar till they peak.
2. Add the cream, liquor and the chocolate to it. Fold till they all whisk. Set aside in the refrigerator until required
For the chocolate ganache
100 gms chocolate
100 ml cream
1.Chop the chocolate and set aside in a bowl. Bring the cream to a boil.
2. Pour the cream over the chocolate. Let it sit till it all melts. Stir and making sure it remains glossy and pourable
For the assembly
1. Put one cake bottom side up on a cake plate. Spread all the mousse evenly.
2. Put the other cake on top. Pour ganache over the cake.
3. Let it rest in the refrigerator for atleast one hour before you cut it.
I'm sending this to Tea Time Treats at Lavender and Lovage and What Katy Bakes where Lavender is host this month while I actually ate it for breakfast
|Melty gooey sticky chewy © Cookaroo|