Rachel Khoo

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Posted by Rachel

April 3rd, 2018

Recipe: Chocolate cake

Rachel Khoo chocolate cake

Easter chocolate eggs and bunnies are always a bit disappointing when it comes to taste (unless you’ve splashed out on some fancy one). The crushed up packaging with the bashed and bruised shards get shoved to the back of the cupboard only to be rediscovered months later. Fear not I have the easiest way to upcycle your cheapo chocolates. Nothing exotic or high tech needed to create this very simply chocolate chocolate cake. Plenty of butter, eggs, dark brown sugar and ground almonds make for a soft tender crumb. When it comes to baking this cake it’s much better to veer on the side of caution and underbake this (you’ll end up with a slight gooey centre) then overbaking and ending up with a dry crumbly cake (although you could crumble it up and have it on top of a scoop of vanilla ice cream – I’m a firm believer there’s always a way of saving a dessert).

This cake is gluten free but definitely not sugar or butter free. It is utter indulgence!

Ingredients

150g chocolate, roughly chopped
170g butter, in cubes at room temperature
170g dark brown soft sugar
100g ground almonds
20g cocoa powder
6 eggs
pinch of salt

Dusting (optional)
1 tbsp cocoa powder
1 tbsp ground cinnamon

One 21cm cake tin lined with baking paper

Preheat the oven to 180c (fan forced). Add the chocolate and butter to a pot and melt gently. Stir occasionally. Take off the heat once you the butter and chocolate have melted.

Meanwhile whisk the sugar, almonds, salt and cocoa powder together to break any lumps. Crack the eggs into the middle and whisk until you have a smooth paste. Pour in the melted chocolate. Stir everything together and pour into cake tin. Bake for 45 minutes or until the skewer comes out every so slightly wet. Remove the cake from the oven. Leave to completely cool before dusting with cocoa powder mixed with ground cinnamon (optional).

The cake will keep for 3-4 days. Alternatively once cool, wrap well and freeze (take out of the freezer 24 hours before eating to defrost).

Photo: Lara Messer  Styling: Frankie Unsworth

 

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11 thoughts on “Recipe: Chocolate cake

  1. My son moved to Sweden several years ago and now lives in Stockholm. I will be visiting him for a few weeks in May. He and his partner will be at work during the day and I will do my own thing. I have been to Stockholm a couple of times so am happy to wander around indulging myself in food and design experiences. Any suggestions? Thank you

    1. Hi Cathy, How lovely you’re coming to Stockholm in May. The weather should be lovely and cherry trees should be in bloom in Kungsholm Trädgården. I’ve found Visit Stockholm website handy to check for what current exhibitions are on. If you do get a chance, hop on the bus to Artipelag. It’s situated on the Stockholm archipelago with modern Art exhibitions. They’ve got a bus which goes from central Stockholm. At the weekends they do a great brunch (book in advance advisable). Another favourite is Millesgarden, a beautiful sculpture park with museum and lovely cafe. It’s a short bus ride from Ropsten station but well worth it if the weather is beautiful.

  2. Rachel,

    Been a fan of your show in Paris and that small apartment. Welcome to the Nordics. I am an American expat living in Helsinki and Finland for 18 years. Absolutely love it. You should visit here and experience the wonderful culture and its food. You will not be disappointed. Summers are the best here as what you will find in Sweden. Plenty of festivals that you will enjoy. At the end of May there is a World Villiage Festival which I highly recommend and then there is the Seinäjoki Tango Festival in June where they crown a king and queen for their singing ability in Tango and people dance 24/7.

    1. Thanks so much Donald. I’ve yet to visit Finland (despite it being so close). It does sound lovely. I’m a big fan of Marimekko a Finnish design company (they aren’t cheap and I believe there is an outlet in Helsinki).

  3. I tried out this recipe a few dags ago & added some instant coffee to the batter. For some reason, it puffed up a bit while baking. Maybe I overbeat it! Anyway, it tasted alright the first day but the next day WOW it was just divine. Full of chocolatey goodness and had lovely pudding like texture. It finished by night fall. Thanks for the great recipe 🙂

    1. Ooooh nice touch with the instant coffee, Shailaja! Must definitely been your strong mixing muscles which made it puff up. Lovely to hear it was delicious. Thanks for sharing.

  4. Hello Rachel! I want to ask you something. I want to try a recipe and it says 21/2 cups flour for instance. Is that right because I don’t think it is? I mean whether is this possible. Could you help me.
    Moreover I want to say well done. You have done an amazing job.

    1. Hi Vaggelis, There’s no flour in this recipe so not sure where you’re getting your measurements from. If you’re into baking I really recommend getting some digital scales. They aren’t very expensive, will make your baking improve and save on washing up too.

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