Because we all love the word moist!
I started off the week with an overwhelming craving for chocolate, which in a way was great because I never feel such a sense of mission and urgency as I do when I think of food. Planning my weekly meals is an absolute joy in my world and I flip through Donna Hay books like nobody’s business.
So I started the day with a purpose and ended it with the most rich, moist chocolate cake ever. I mean, look closely at the pictures and you’ll see how the cake is so soft it barely manages to handle the frosting – which is super creamy and rich. I did my best trying to keep the cake intact while frosting it, I wasn’t expecting it to be so fragile, but in this case it’s actually a good thing because once again IT IS EXTREMELY MOIST!
So I apologise for the awful frosting job, but let’s call it rustic. I debated whether to even post it here but you know what? Not everything turns out perfect all the time, and it would be a shame not to share such a delicious cake just because it doesn’t look pretty enough to grace the pages of MarthaStewart.com. So learn from my mistakes and 1. don’t use a bundt pan, but instead go for the obviously right choice of a round cake pan. 2. If you do decide for the bundt pan, go with a light glaze and your cake will look gorgeous. I’m just a rebel who wanted to challenge the baking status quo and learned that some rules must be followed for maximum effect…
The original recipe was too much for my tiny bundt pan so I had to third it, which ended up being the perfect amount: Perfect for a single-person household. Perfect for an afternoon of wallowing after a heartbreak. Perfect for maximum indulgence.
The batter is made with yogurt instead of milk, and when combined with the baking soda it makes for the moistness of the cake. It’s all chemistry! The best part? You don’t even need a mixer to make this cake. Oh, but you do end up having to use at least 3 different bowls for each ingredients group, so there’ll be some extra dirty dishes…but you know..you win some, you lose some. In the end it’s all worth it and it doesn’t even take long. So stop complaining.
In a separate bowl whisk the eggs with the sugar.
In a third bowl combine flour, baking soda, baking powder and salt.
Pour the melted chocolate mixture over the egg mixture and stir to combine. Add the dry ingredients little by little and stir to incorporate everything.
Pour cake batter in a pan coated with butter and flour and bake it for approximately 25 minutes.
Thoughts? Do you love chocolate cake, too?