Modified double chocolate cake


 Less ingredients, more flavor

   Today, I'd like to show you a double chocolate cake that is really simple, with less materials but has the goodness of a fancy chocolate cake in shops or one that looks fabulous in a chocolate cookbook. It was only an "experiment" then but I succeeded (I didn't have all the ingredients written in a chocolate cookbook. I used only ingredients available at home because I was lazy to go out to shop for the other materials. Besides, I decipher that I would be spending more if I go shopping).  Here's what I did:  I used instant cocoa drink powder (I have one with stronger cocoa flavor), cake flour, a little baking powder and baking soda, beet sugar, fresh milk plus a little yoghurt (recipe called for sourmilk but it is not available in my place), a little vegetable juice to dissolve the sugar (just to have some veggies in my cake, I thought), grapeseed oil (this is good for the heart!) and an egg. That's all to make a very fluffy chocolate cake.  The oven setting is 170C for 35 minutes (my oven is one that makes the pan rotates so I have a nice evenly baked cake afterwards).  For the icing, I just added cocoa, sugar, butter (pre-softened), milk, a little flour and a tinch of vanilla.  If you're interested, I'll give you the exact measurements of all these ingredients.

   I made these cakes in two occasions.  I modified a little bit (actually that depends on your imagination, you can vary the ratio of some ingredients).

   I wanted to make the sauce like a chocolate fondue so I changed the proportion of flour and added more milk at the same time shorten the heating time.  This changed the consistency of the mixture.  Let me show you a close-up of the slices. 






2012128  lan

   




2012128 lan

      These are simple homemade double chocolate cakes, less ingredients but enough to compare with the cakes found in shops or restaurants, in looks and taste (at least for me).




2012128  lan