This is the kind of chocolate cake that I have been using for my fondant and buttercream cakes. The recipe is adapted from the famous Hershey’s “Perfectly Chocolate” chocolate cake, which first appeared in the back of Hershey’s cocoa powder tin. Like many other bakers, I’ve made it with a spin. I have added a small amount of instant espresso powder to intensify the chocolate flavor (just a tiny amount and you won’t be able to notice it). Homemade buttermilk is used instead of milk. The amount of sugar, as usual, has been greatly reduced (I actually use a mixture of brown and granulated sugar for a richer flavor). This kind of cake is very often known as the “One Bowl Chocolate Cake” as only one big bowl is needed and you can even mix the batter manually with a whisk. It is just so easy that even my three-year-old son was able to prepare the batter for me (the only thing I did was to pour the hot water in for him at the last mixing stage). This is also a versatile recipe. I have made layer cakes as well as cupcakes successfully out of it. If you love chocolate and have never made this cake before, do give it a try!
這是EC做翻糖和buttercream蛋糕的朱古力蛋糕底，配方修改自著名的Hershey朱古力蛋糕, 食譜印在Hershey可可粉罐子背面。像很多烘友一樣，EC把方子依自己口味作出了調整，配方中加添了少量咖啡粉，咖啡能帶出朱古力的味道，而這麼少的份量是察覺不到咖啡味的。EC利用自家製的buttermilk取替牛奶，糖量當然亦減掉了很多 (EC改用黄糖及砂糖各半)。這類蛋糕的別稱是“One Bowl Chocolate Cake”，因為只需一個大碗及一支蛋拂便能輕易做到蛋糕，方法簡單得連EC三歲的小兒子也可做妥(EC只替他將熱水在最後過程加入)。除了蛋糕，此食譜亦可做成杯子蛋糕，愛朱古力又未試做過這款蛋糕的朋友們可以試試。
One Bowl Chocolate Cake
Yields one 8 by 1.25 inch round cake, two 6 by 1.5 inch round cakes, or 12 cupcakes
105 g all purpose flour
50 g unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp espresso powder (Optional but recommended)
50 g brown or dark brown sugar
50 g granulated sugar
1 egg, large
55 g canola or vegetable oil
1/2 Tbsp vanilla bean paste or pure vanilla extract
1/2 Tbsp (about 7 g) white vinegar or lemon juice
120 g minus 1/2 Tbsp (or about 113 g) milk
120 g hot water
Notes: The eggs I use are about 50 g each without shells.
即溶特濃咖啡粉 1茶匙 (可省略但加了較好)
白醋或檸檬汁 1/2湯匙 (約7克)
牛奶 120克減去1/2湯匙 (或113克)
Preheat oven to 350°F/180°C. Line the bottom of an 8-inch round baking pan with parchment paper. Grease and flour the side. Tap off excess flour and set aside.
Make buttermilk by combining milk and white vinegar in a large bowl. Let stand for 5 minutes (mixture will start curdling). Set aside.
Sift and combine together the sugars, flour, cocoa powder, espresso powder, baking soda, baking powder and salt in a large mixing bowl. Add eggs, buttermilk, oil and vanilla bean paste. With a whisk, hand or stand mixer fitted with the paddle attachment, beat mixture until smooth. Add boiling water in two three batches and stir until well incorporated. Batter will be runny. Pour batter into pan.
Bake until cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, about 35 minutes (it takes me 18 to 20 minutes for cupcakes). Cool in pan for 10 minutes. Remove from pan and transfer to a wire rack to cool completely. Level and slice cakes if necessary before frosting.
This is my 10th wedding anniversary cake. It was a fondant covered three-layer chocolate cake filled with vanilla latte Swiss meringue buttercream. The flower was made with wafer paper. It was my first time making wafer paper flower and I believe I would do better next time.
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