This recipe is best with
Recipe Ingredient
- 180g butter
- 90g soft brown sugar
- ¾ tsp vanilla essence
- 3 large eggs, separated
- 110g self-raising flour, sifted
- 25g ground almonds
- 55ml UHT milk
- 90g dark chocolate, melted
Instructions
- Place dark chocolate in a heat-proof bowl and
- set it over boiling water. Leave aside for it to melt.
- Preheat oven at 170°C. Grease and line the base of a loaf tin.
- Beat butter, sugar and essence until light and fluffy. Beat in egg yolks, one at a time. Add milk and melted chocolate. Cream until well combined.
- Fold in sifted flour and stir in ground almonds. Whisk egg whites until just stiff. Fold the beaten egg whites into the creamed chocolate mixture. Pour batter into the prepared cake pan and bake for 55-65 minutes or until a wooden skewer inserted into the centre of the cake comes out clean.
I have tried your chocolate cake recipe but the texture turned out to be very dry and not much butter and chocolate flavour, kindly advise, thank you.
Hi Karen, different chocolate cake recipes yield different textures. Some of the common tips for ensuring the cake is not dry are: a) oven temperature is set accordingly and using the required cake pan. Changing the cake pan size may result in heat circulating differently. e.g. shallow pan would dry out the cake more. b) ensuring egg whites are beat till stiff to ensure cake rises accordingly.
If these are unable to change the result, Kuali does recommend experimenting in different recipes for different results 🙂 Here are some other moister Chocolate cake recipes to consider:
https://www.kuali.com/recipe/rich-chocolate-cake/
https://www.kuali.com/recipe/chocolate-cake-with-ganache-topping/
Happy Cooking!