Friday, December 11, 2015

Naked Devil’s Food Chocolate Cake with Berries 令人着魔的巧克力蛋糕

I decided to make this chocolate cake for my hubby's Birthday as few of my blogger friends highly recommended this cake to me. As usual, i like simple of cake decoration, like this naked style ^_^.




I always like a cake recipe using buttermilk, this cake is rich, moist and not greasy , definitely a keeper.









If you want a taller cake then use 6" cake tin otherwise you can replace with 7" size of cake tin. Or you can make into cupcakes like the original recipe.

Lazy me didn't use a cake divider, resulted a uneven cake, chantily cream & chocolate sauce also melted during the decoration (due to hot weather).

Nevertheless, this cake was awesome, well received by my family especially my hubby gave thumbs up. With a lot of berries, gave a nice contrast to this chocolate cake.


Naked Devil’s Food Chocolate Cake with Berries 令人着魔的巧克力蛋糕
*made one 6” round cake tin or a 7” round cake tin (shorter cake)

50g unsweetened cocoa powder (I used valrhona cocoa powder)
60g semi-sweet chocolate (I used Hershey’s semi-sweet cooking bar), chopped
1/2cup (120g) hot boilling water
1/2cup (120g)  buttermilk ( you can replace with natural yogurt)



150g cake flour
3/4tsp baking soda
¼ +1/8 tsp fine salt

120g brown sugar
100g caster sugar
100g vegetable oil ( I use sunflower seed oil)
2 large or A size eggs
1tsp vanilla extract

              Method
1.  In a mixing bowl, combine cocoa powder, chopped semi-sweet chocolate, pour boiling water over it and whisk till smooth. 
2.  Add in buttermilk and mix well. Set aside.
3.  Sift cake flour, fine salt and baking soda together. Set aside.
4.   In a mixing bowl, add brown sugar, sugar, vegetable oil, vanilla extra and eggs, beat the mixture until light and creamy by using hand electric mixer.
5.  Using a hand balloon whisk, mix in flour mixture, alternating with chocolate mixture in additions. 
6.  Fill the batter in a 6” lined round cake tin (line bottom and sides) and bake in preheated oven at 175 deg c for 55 minutes until a skewer inserted into the centre comes out clean. 
7. Let cake cool on a wire rack before frosting it. Slice cake into 3 pieces, frost with Chantilly cream (150g whipping cream and 10g sugar, beat till stiff) on each layer, drizzle with chocolate sauce ( 50g chocolate melt with 45g whipping cream), topped with a lot berries (strawberry, blueberries and cherries). Dust with icing sugar.



Recipe adapted from Anncoo Jounal

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