What’s your favorite cake?
I simply love the pure chocolate cake, its bitterness provides me with a wonderful comfort. (That’s the reason you would always find me hunting for chocolate that has a lot of cocoa content. I mean a lot!)
But that’s not stopped me from making another BFC today. I already have a BFC recipe which is amazing on its own.
But I tried playing around with the ingredients, how wrong can you get with the simplest cake eh? (and by playing around i mean looking at a handwritten recipe that I got from somewhere I don’t remember!)
Verdict? This cake is amazing. On its own I mean. Pure cocoa bliss in the cherry-rum syrup soaked base that is slathered with fluffy cream whipped to peaks that stand to perfection and garnished with tart cherries with some dark chocolate even more!
If I gave you two BFC’s one store bought and the other my home baked, I’d bet you’d never even touch the store bought!!
Now hop along, make some.
This recipe yields a 9″ square
6″ round cake which is split into 2 (or 3!) parts
- For the cake:
- 240 grams all-purpose flour
- 300 grams granulated sugar that is the ground to a powder (Adjust according to preference)
- 85 grams good quality cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- a pinch of salt
- 220 ml milk
- 100 ml oil
- 2 egg
- 2 tsp pure vanilla extract
- 120 ml hot water mixed with 2 tbsp coffee powder
- For the filling
- 2 1/2 cup/500 ml Whipping cream (I used Tropolite)
- 400 grams tinned cherries soaked in its syrup mixed with 1-2 tbsp Rum /Kahlua or 2 drops of non-alcoholic Rum Essence.
For the cake:
Sift the flour, cocoa powder, baking soda, baking powder, salt together.
Beat the egg lightly with the vanilla extract in another bowl.
Make a well in the sifted mixture bowl and add the milk and oil. Stir well. The mixture will be very thick and will not come together. No worries. .Slowly add in the egg. Mix well. In goes the hot coffee mixture. Mix until barely combined. Now have a go at the batter!
Sugar right? yes? Go ahead. Pour this onto a greased and floured 9″ square pan (or use three pans, but seriously do you own that big an oven? I’m J!) and bake at a preheated oven for 25-30 minutes. Do not over-bake!
For the filling:
While the cake is baking, go have some rest or just whip up the cream to stiff peaks. Since the one I use is already sweetened I do not add any sugar. However if you are using heavy cream, you need to add 6 tbsp of powdered sugar and whip it on a bowl of ice.
Take half of the cherries (your reserving some for decoration!) , de-seed and chop them into little pieces. Add a tbsp or two of powdered sugar to the cherry syrup(We are getting rid of the tartness).Next you could add in a tbsp of rum, but if your’e a no-go to alcohol, just use 2-3 drops of non-alcoholic rum essence. Does the job *wink wink* 😉
Once the cake is done, let it cool. Invert and split it into two parts. If your feeling a little gutsy, make it three.
Pour the syrup generously over the cake. Not too much. Don’t be stingy though! We want it to be barely wet, not soaking 🙂
If you’ve made 3 layers, you may need 50-80 ml more of the cream. On a cake board, place one layer of the cake. Spread 1/3rd of the cream onto the cake. Even it out. But make sure to leave at least half an inch of space at the side. Why you ask?
That’s because when you top it with the other cake layer, the whipped cream will ooze out and fall onto the sides! Now we DO NOT want that!! Top with a little of the chopped cherries. Repeat with remaining layers. Frost with whipped cream and chocolate curls.
Since I had 2 layers, I used half of the whipped cream on the base , added the cherries, and topped with the second layer of a cake. Poured whipped cream on top, and didn’t frost the sides, but that was just my preference. you can decorate it however you want!
(Update : The handwritten recipe seems to be exactly from here .
I made this cake again, and doubled the recipe. Changing the ingredients for the doubled amount as the doubled version yields two 9″ cakes of 1 inch height each. )