Chocolate Cup cake

Chocolate cup cake
Chocolate cup cake

I have been baking like a mad person for last 4 days. I have a big order and hence the madness. My hands are aching and can sleep for hours, I am so tired. While working on my cakes I decided to give a post on chocolate cup cakes. I have tired a zillion recipes, I still try new chocolate cake recipes whenever I get one. Hence I have come to a conclusion there is nothing called a perfect chocolate cake recipe. I like the chocolate cake that has, chocolate and coffee bitterness, little bit of salt to balance out the coffee and chocolate and moderate sweetness. No chocolate cake is good enough without coffee. Instant coffee or brewed coffee both can be used. Coffee brings out the best in chocolate. Texture of cake is of course very important to me. Not too fluffy not too dense and I dislike overly spongy cakes too, so for me the usual spongy textured cakes go best.

Rich and moist
Rich and moist

Use of milk, buttermilk, baking soda makes each cake different. I don’t like to use baking soda if I have already used baking powder, only exception is red velvet cake. I always discard soda and butter from my cakes. Learnt it from the Goddess Nigella, she says oils make better cakes and I can’t agree more. I prefer to use sunflower oil and milk instead of butter. It makes the cake moist without making it too dense. My son and nephew loves chocolate cake, thus this is a staple in my home. I have to make chocolate cakes for every occasion. Here goes my favourite chocolate cup cake recipe…

For the chocolate cake you will require the following items:

1 and 3/4 cups flour

2 cups granulated sugar

3/4 cup cocoa powder

2 tea spoon baking powder

1 tsp salt

3 eggs

1/4 cup coffee (1 tsp instant coffee mixed with 1/4 cup water)

1 cup buttermilk

1/2 cup sunflower oil

2 tsp vanilla extract

Prepare the cup cake tray with liners and pre-heat the oven to 190 c. Mix all the dry ingredients, set aside and mix all the wet ingredients separately. Pour the wet into the dry mixture in 3 installments and mix thoroughly. Distribute the batter among the cup till little bit more than half is filled. Bake for 20 – 25 minutes. Insert and toothpick into the centre of a randomly picked cake, if it comes out clean put it out of the oven and let is cool down for frosting.

Have it warm, cold, with or without frosting anyway you like.

 

Chocolate at it's best
Chocolate at it’s best

Leave a Reply