I don't even remember the last time I baked a Chocolate cake! Forget the chocolate cake, it's been ages since I baked anything.
It's a bit of a chicken and egg situation. You see (I'm sure you are already bored of me complaining about my new oven but anyways…) I'm not very happy with my new oven's settings, so the baking can always go either way.
The thing is I need to bake more to get familiarised with it, but the thought of cake not coming out well stops me from baking. Did you get it?
So finally, I decided enough is enough and I should just go for it and that's how this cake happened. Well, the recipe is really good and super easy to make. All you need is some bowls and a whisk!
My oven did show some promise and now it's up to me to get it right. I need to time it a bit more accurately, otherwise, it should work, keeping my fingers crossed!
About this cake or bread… it's a perfect plain chocolate cake recipe. Well, I think it's called bread for a reason because it's only mildly sweet. Hence it makes a perfect side for your evening or a mid-morning cuppa or it's even great as your breakfast! It's moist but dense and not crumbly like oil-based chocolate cakes.
You can definitely add to it and make it a perfect dessert as well. Serve it with some ice cream, whipped cream, fudge sauce, caramel sauce…
Btw, I also made this Jam Crumb Cake to get familiarised with my oven. I used homemade pineapple Jam and added some coconut in the crumb topping. It came out really good!
Here is the recipe for Chocolate Bread (Recipe from here)
- 175 grams (1 and 1/4 cup) Plain flour
- 40 grams (1/2 cup) Cocoa powder
- 1 tsp Baking soda
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 90 grams (1/2 cup) Brown sugar (I used light brown sugar)
- 50 grams (1/4 cup) Caster sugar or granulated sugar (I used castor sugar)
- 115 grams (1/2 cup) Unsalted butter
- 1 tsp Vanilla extract
- 2 Large eggs
- 180 ml (3/4 cup) buttermilk* (refer notes)
- 110 grams (3/4 cup) chocolate chips (refer notes)
- Grease and line your 9 x 5 inch baking tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced, 10 mins before baking.
- In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
- In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts(refer notes). Add your vanilla and eggs to your butter and whisk gently until combined.
- Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined – be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
- Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.