If you’re a chocolate lover, this dark chocolate rich cake will leave you salivating! And the best part is, even if you’re not one (like me), you will still end up drooling over it!
I know it’s not the best picture, but I’m definitely working on my photography skills. I’m sure I’ll get there someday 😛
Anyway, so as I was saying, this chocolate cake is the perfect combination of rich and moist. AND super delicious! How great is that! I’m really not a chocolate person, but even I couldn’t keep my hands off it. 😀 Since this is only my second post, you guys wouldn’t know that I’m a big big Nigella fan. She’s such an inspiration. And luckily, all her recipes have turned out soooo well for me. So, this is an adaptation of her recipe. Trust me, hands down, the best chocolate cake I’ve ever had.
I personally don’t like very heavy cakes because it sort of overfills you. A lot of chocolate cake recipes are so heavy with all the buttercream or ganache, that I never seem to enjoy them as much. However, the reason why it’s called a cloud cake is precisely because it is so light, yet so rich. The key to a good cake is always the ingredients used. It is SO important to use good quality ingredients, especially while working with chocolate. Using good quality ingredients really make all the difference. Moreover, it’s a flourless cake, which is why, it’s even more important to pay good attention to the quality of chocolate you’re using. I have used Lindt chocolates in this cake with 72% cocoa. It also has a subtle tinge of orange which sort of really elevates the flavour, and brings that lightness to the cake with all the heaviness of chocolate. I have paired it up with whipped cream & some fresh strawberries & cherries. Feel free to throw in some more berries, like raspberries or blackberries.
Just a few points you should keep in mind before starting:
- Since it’s a flourless cake, only egg whites are used to lift the cake. So it’s very important to whisk the egg whites properly and gently fold them into the batter.
- While melting chocolate, if you’re using the double boiler method, do not stir the chocolate for the first 5-10 minutes or until slightly melted. Let it sit for a while before stirring.
I guess we are good to go! Do try the cake, and let me know if you’re in heaven already!
For the cake:
- 250 gms dark chocolate (minimum 70% cocoa solids)
- 125 gms unsalted butter (softened)
- 6 large eggs (2 whole, 4 separated)
- 170 gms castor sugar
- grated zest of 1 orange(optional)
For the cream topping:
- 200 ml whipping cream/ heavy cream
- 1 tsp vanilla extract
- Fresh strawberries & cherries (for topping)
For the cake:
- Grease a 9’’ springform cake tin with butter and dust with flour. Tap out the extra flour.
- Melt the chocolate either in a double boiler or a microwave. Once the chocolate is melted, let the butter melt in the warm chocolate.
- Beat the 2 whole and 4 egg yolks with 70 gms of the castor sugar. Gently fold in the melted chocolate and orange zest.
- Preheat the oven to 180 C.
- In another bowl, whisk the 4 egg whites until foamy. Gradually add the 100 gms of sugar and whisk until the egg whites are just holding their shape but not too stiff.
- Lighten the chocolate mixture with a spoon of egg whites, and then gently fold in the rest of the whites using a spatula.
- Pour the batter into the prepared tin and bake for 35-40 minutes or until the cake has risen and cracked and the centre is no wobbly. Don’t worry about the rough or cracked edges.
- Cool the cake in its tin. The middle of the cake will sink as it cools. Remove the cake from the tin onto a cake plate or a cake stand.
For the cream topping and assembling the cake:
- Whip the cream until it forms soft peaks. Add the vanilla extract and continue whipping until the cream is firm but not too stiff.
- While serving, fill the centre of the cake with the whipped cream, spreading it out gently towards the edges of the cake. However, do not spread the cream to the extreme edges in order to cut the cake neatly. Refrigerate the cake for 15 mins. Randomly place the strawberries and the cherries in the centre of the cake on top of the cream. (You can decorate as you like.) You are ready to serve!
If you’re looking for some quick applesauce recipe, this just might be the solution for you!
Applesauce is one of my favourite ingredients. I try using it in every recipe possible because it keeps the cake moist and also as it tastes so yummy! I especially love the part where I can just lick some off the wooden spatula 😛 So, this is probably the easiest and the quickest recipe. The trick here really is using really good tasting apples, which are juicy and sweet. I love adding a bit of cinnamon to it simply because I love the apple-cinnamon combination. You can, however, skip it if you aren’t very fond of cinnamon. Moreover, I use apple cider in my recipe to enhance the flavour, but you can also use apple juice or water.
I love the versatility of applesauce. You can use it in just so many ways. Which is why, I like making a bit extra and store it for future use. It stays for about a week if stored covered in a refrigerator or about a month in the freezer. So, shall we start?
Makes: 1 cup Prep time: 20 minutes
- 2 medium sized apples, peeled and diced into 1/2″ squares
- 50 ml apple cider or unsweetened apple juice or water
- 1 tablespoon castor sugar or light brown sugar
- 1/4 tsp cinnamon powder (optional)
- Peel, core and cut the apples in about 1/2″ squares/ chunks.
- In a medium sized saucepan, bring the apple cider or juice or water just to a boil, over medium heat. Add the diced apples and stir, reducing the heat to a simmer. Cover using a lid, stirring occasionally, cooking until the apples turn soft and almost translucent. It would take about 10 minutes. Add a little bit of extra cider or juice, if the apples start sticking to the bottom.
- Remove from heat, stirring using a wooden spatula. Mash the apples with the back of the spatula or a fork. You can decide the consistency of your sauce, smooth or a bit chunky. (I prefer it a bit chunky)
- Add sugar and cinnamon to the sauce and mix well. You can adjust the sugar to your taste. We are ready!
- If you’re using unsweetened apple juice or water, you can add a splash of lemon juice as well.
- This is an unsweetened applesauce recipe. If you want to sweeten it, just add more sugar.
This is my first blog post and I’m just so excited about it. I have always loved vanilla cakes and that’s the first thing I ever baked. Which is why, I wanted it to be my first blog post! I hope you guys enjoy it!
Everybody in my family just loveeeees a good vanilla cake! But then again, who doesn’t? Since my Mum is a vegetarian (which means she doesn’t even have eggs), I always have to look for eggless recipes to make at home. This is a lose adaptation of the eggless vanilla cake by Sugar&SpiceByRadhika. It’s simple, and soo delicious. My brother, especially, can finish the entire cake by himself in a day! :O
Anyway, coming back to the point, this is quite a simple and a homely recipe. I thought it would be perfect to start off with. Even though it’s a very basic cake, here in this recipe, I have served it with a Lemon Cream Cheese Frosting & Blueberry compote because it sort of elevates the level of the cake. However, if you’re craving for some basic warm vanilla cake, this might be it. Sprinkle some icing sugar on top and you’re good to go! Also, it tastes just as amazing with a scoopful of vanilla ice cream and some hot chocolate sauce drizzled over. That does sound yum, doesn’t it? 😀 Soo, let’s get started!
(Excuse my photography skills :/)
Just a few points before we start:
- I have used part applesauce and part butter because I love using applesauce in my cakes. It keeps the cake moist and also saves me from the guilt of too many calories, well, to an extent 😛 However, you can use whole part butter if you cannot find applesauce or are too lazy to make some at home. Just make sure to decrease the sugar to 150 gms in case you’re only using butter.
- The recipe calls for vanilla pods, but you can use 2 tsp vanilla essence instead, in case you don’t have vanilla pods at home. However, I recommend you to use vanilla pods for this recipe especially because it just elevates that vanilla flavour. Also, your kitchen will smell like heaven. 😀
- If you’re going with a frosting, let the cake cool completely before icing it so that your frosting doesn’t melt and holds it’s shape.
I guess we are good to go!
For the sponge:
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- 120 ml plain buttermilk
- 50 gms butter
- 50 gms applesauce
- 175 gms castor sugar
- 2 vanilla pods or 2 tsp vanilla essence
- ½ cup milk
- Fresh blueberries- halved (optional)
For the blueberry compote:
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tbsp castor sugar
- ½ cup frozen blueberries
For the lemon cream cheese frosting:
- 140 gms cream cheese
- 5 tbsp icing sugar
- 10 ml milk
- 3 tsp lemon juice
- Lemon zest (optional)
For the sponge:
- Grease an 9’’ baking tin with some butter and dust with flour. Tap out the extra flour. Keep aside.
- Sift the dry ingredients- flour, baking powder and baking soda, in a large bowl. Keep aside
- In another large bowl, cream butter until soft. Add sugar. Beat until it resembles like wet sand. Add applesauce and beat again for a few seconds.
- If you’re using vanilla pods, split the vanilla pod carefully using a knife. Scrap the vanilla beans with the back of a knife and put it in the butter sugar mixture. Mix well. Or you can simply add vanilla essence to the mixture and mix.
- Preheat the oven to 180 C. Now add the dry ingredients to the butter-sugar mixture, alternating with buttermilk. Once the buttermilk is over, add milk. Mix well using a spatula. Do not beat the batter at this point. Only mix until all the flour is incorporated.
- Fold the blueberries into the mixture. Pour the batter into the prepared baking tin. Bake for 35-40 mins at 180 C or until a toothpick/skewer inserted in the centre comes out clean. Let the cake cool completely on a cooling rack.
For the blueberry compote:
- Heat water, sugar & lemon juice in a pan on medium heat. Add half the frozen blueberries and let it cook for 5-7 mins, stirring continuously.
- Then add the rest of the blueberries and cook for another 5-8 mins, stirring continuously. If you think the compote is too runny, you can cook for additional few minutes. Let it cool. (You can decide the consistency for your compote).
For the lemon cream cheese frosting:
- For the frosting, beat cream cheese in a large bowl until soft.
- Add sugar & milk and beat again for a minute. Finally add the lemon juice and lemon zest and beat until stiff. (Not too stiff) Refrigerate till the cake cools.
Assembling the cake:
- You can serve the cake with the frosting as you like. I added a few drops of blueberry compote (just the liquid) to the cream cheese frosting, and gently mixed using a toothpick to make swirls. I piped it into a piping bag to make tiny flowers in the centre, finishing it with some blueberry compote on top.
- You can also serve the frosting and compote on the side with a slice of cake.
- If you cannot find applesauce near your place, or wish to make it at home, you can simply follow this recipe for a quick applesauce here