Easy Everyday Chocolate Cake
Everyone needs an Everyday Chocolate Cake. A cake that is chocolatey, light and fluffy that makes us want to eat it everyday; a cake that is easy to make that makes us want to make it everyday – and this is the divine cake that I’ve found and fell head over heels in love with.
This chocolate cake is extremely easy to make – no electric mixer required (hooray!); only two bowls, a weighing machine, measuring spoons, a pot, a whisk, a sieve, a spatula and a cake pan required (double hooray!) and requires less than 10 ingredients (triple hooray!)
One thing to note is to use the best chocolate you can find and afford – I used Varlhona chocolate, which contains 61% cocoa solids. I’ve also used Varlhona cocoa powder but because the amount of the cocoa used is very little, you can definitely swap it out with another brand of cocoa.
Cast of ingredients: chocolate, butter, sugar, eggs, vanilla, flour, cocoa, baking powder and the missing salt – 9 ingredients and most of them are readily available in your pantry!
Flour, cocoa, baking powder and salt in bowl number 1.
Whisk it together so that the cocoa, baking powder and salt are evenly distributed.
If you want one less bowl to wash, you can set the sieve over the chocolate batter and measure the dry ingredients directly.
Butter and chopped chocolate in bowl number 2 (needs to be heatproof!)
Melt over double boiler or in a microwave.
Add in the sugar…
…then whisk in the eggs.
Vanilla gets to go in and join the fun!
Sift in the flour in three portions.
Try not to eat the batter by spoonfuls – it’s soooo addictive and sinful and naughty.
Bake, bake, bake!
Cool, slice and devour!
Everyday Chocolate Cake (makes 8 x 4 inch loaf)
adapted from Cupcake Bakeshop by Chockylit
45 grams all purpose flour
10 grams good quality Dutch-processed cocoa powder
1/2 teaspoon baking powder
Pinch of salt
55 grams good quality dark chocolate, roughly chopped
100 grams unsalted butter, can be cold or at room temperature
90 grams caster sugar
Preheat the oven to 175 degrees Celsius. Grease a 8 x 4 inch rectangle tin and line the bottom with greaseproof paper.
Measure the flour, cocoa powder, baking powder and salt in a small bowl. Use a wire whisk and whisk the dry ingredients together until they are all well-mixed and evenly distributed.
Measure the dark chocolate and unsalted butter in a large heatproof bowl and melt them over a pot of simmering water, stirring occasionally -Note .
Remove the heatproof bowl from the pot. Add in the caster sugar and whisk gently – not all of the sugar will dissolve, it’s ok if the mixture is grainy. Let the mixture stand for 10 minutes to cool down slightly (the eggs will scramble if added to a hot mixture).
Crack in one egg into the chocolate mixture. Whisk the mixture (yes, same wire whisk!) for 30 seconds until it is fully incorporated. Whisk in the second egg, and then whisk in the vanilla extract.
Sift a third of flour mixture into the chocolate batter and folding gently using a large metal spoon or rubber spatula. until all the dry ingredients have been incorporated – Note .
Transfer the cake batter into the lined cake tin. Bake for 25 to 30 minutes until the top bounces back when touched lightly and a skewer inserted into the centre of the cake comes out clean.
Cool the cakes completely on a wire rack. Serve with some whipped cream, fresh fruits, ice cream or even chocolate sauce!
 How to melt a chocolate and butter mixture
Get a pot that will allow the large heatproof bowl to sit snugly on it without the bottom of the bowl touch the bottom of the pot. Pour water in the pot until the height of the water comes up to 1 inch. Bring the water to a boil and turn the heat down to the lowest setting.
Place the bowl of chocolate and butter over the pot, making sure that the bowl is not touching the surface of the water at all (preferably at least 1 inch away). Stir the mixture occasionally with a whisk (the same one you used to whisk the dry ingredients), until all the chocolate and butter has melted.
Alternatively, melt the chocolate and butter in a microwave: turn the microwave settings to medium-high. Place the bowl in the microwave and microwave for 20 seconds. Take it out, give it a stir then microwave it for another 15 to 20 seconds. Repeat until all the chocolate and butter has melted. Don’t microwave it for too long at one go – chocolate burns easily and burnt chocolate makes the worst cake ever!
 How to fold flour into batters
Rubber Spatula Method: Hold the spatula so that the flat side is perpendicular to the table top. Cut into the middle of the cake batter – all the way to the bottom. Draw the spatula towards you then turn the the spatula (either left or right), scraping the bottom and up the sides of the bowl, gently lifting the spatula up (together with some cake batter) and let it drop gently on top, over the flour mixture. If you turn the spatula left, turn the bowl anti-clockwise 90 degrees and repeat cutting the batter. Do it very gently and slowly – it will take some time before the flour mixture is fully incorporated.
Metal Spoon Method: Use the largest metal spoon you can find. Add in the flour and move the metal spoon in a figure-of-eight motion – turning the bowl as you mix and not lifting the spoon out of the cake batter (you can lift it slightly, just don’t lift the spoon out of the batter completely). Mix gently until all the flour has incorporated.
If mixing the flour in batches, don’t wait until all the flour has been incorporated then add a second batch. Add the second batch when most of the flour from the first batch has been incorporated. Folding is a slow-and-steady skill that cannot be rushed – take your time to slow down!
 This amount makes a very low cake – only about 2 inch. You can double the quantity to make a taller loaf cake, just note that you will need to bake it longer. If the top of the cake looks like it’s about to burned, cover the top of the tin with an aluminum foil and resume baking.