Hello my darlings bees. Here is my go to quick and easy chocolate cake recipe, courtesy of my dear Nana L'queur; fit for anyone to make. Even my own mother can do it, and she couldn't cook her books properly.
What will I need?
What do I do?
1. First my darlings, preheat your oven to 350ºF. Lightly spray your pans. I use cooking spray and then line the bottom with parchment paper. Sprinkle with a dash of flour, and leave to one side.
2. Sift your dry mix in a medium bowl together (flour, baking powder, baking soda, salt), leave to one side.
3. Sift cocoa powder in a medium heatproof bowl add 1 cups of boil water, then pour over your coco powder (carefully, watch you pinkies), then whisk until completely smooth and set aside to cool slightly.
4. In your standing mixer, fitted with your paddle attachment, beat your butter and sugar on a medium speed (setting 6) until light and fluffily, about 7-8 minutes.
5. Pop your dark melted chocolate with a heatproof bowl in your microwave for 1 minute, stirring after 30 seconds. Stir until smooth (do not burn) and then set aside.
6. Lower the mixer speed (setting 2), and add you eggs one at a time, beating in-between each is added, until all is incorporated. Scrape down the sides of the bowl as needed.
7. Add the flour to your mixer in three parts, alternating with your warm cocoa mixture. Beat a little until each addition is incorporated before adding your next (do not over mix), then stop and add in your melted chocolate. Hand stir until fully incorporated.
8. With your prepared cake pans from earlier, pour your mixture into each one to about 2/3rds full, either by eye or weight (roughly 400g in each). Don’t worry if some batter is left over. DO NOT OVER FILL PANS, then smooth offset with a palette knife. Lightly tap the pans on the counter to release any trapped air bubbles. Then pop them into the middle of your oven, about 2-3 inches apart, then bake until a knife or toothpick comes out clean after inserted.
9. Bake for around 35-45 minutes, depending on your oven. Once done, pop them out of your oven (watch your pinkies), and carefully run a knife around the edge of the pan, then let them cool on a wire rack for 10 minute until you can pop them out of the cake pan, then let them cool completely.
10. If not using immediately, once they are completely cool cover in cling wrap and pop them in the fridge (or freezer, if you want to keep them for longer).
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