Sunday, July 30, 2017

Chocolate Butter Cake


180g butter, softened at room temperature
120g caster sugar, divided
160g self-raising flour
4 large eggs, separate
150g 70% dark chocolate, chopped
90g fresh milk
90g hot water + 2 tbsp instant coffee granules

  • Preheat oven to 160°C.  Line the base of a 20cm round pan.
  • Place chocolate in a bowl over a small saucepan of simmering water, ensuring the bowl doesn't touch the water.  Stir occasionally until chocolate is melted and smooth.  Remove bowl from the heat and set aside.
  • In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in half the sugar until stiff peaks formed.  Set aside.
  • Using the same beaters, cream butter and remaining sugar until light and pale in colour.
  • Gradually add in egg yolks, one at a time, beating well after each addition.  Add in melted chocolate and mix until combined.
  • Add in sifted flour and milk mixture in 3 additions, starting and ending with flour.  Combine until just incorporated.
  • Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
  • Scrape the batter into the prepared pan and smooth the top with the spatula.
  • Bake at 160°C for about 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  • Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.

1 comment:

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