Who doesn’t love a decadent chocolate cake?
From Sugar Et Al
We all do but not everyone likes to mess around with melted chocolate or rather the process of melting the chocolate. Multiple dishes, careful supervision and then chocolate is extremely sensitive to heat. It can seize, it can solidify quickly if added to cooler ingredients like cream so yes it’s a bit tricky for the novice cook. Believe it or not, I get asked often as to how a chocolate cake can be made rich without adding melted chocolate. The answer is simple! A good quality cocoa powder (preferably Dutch processed) and lots of chocolate chips.
Chocolate Chip Cake with Pomegranate
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Makes a 6 inch round cake
- 65 g butter
- 1/2 cup castor sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup self raising flour
- 2 tbsp Dutch processed Cocoa powder
- 1/2 cup milk
- 1/3 cup dark chocolate chips
- 1/3 cup white chocolate chips
Cocoa Buttercream
- 125 g unsalted butter, softened
- 11/2 cups icing sugar
- 1 tbsp milk (more if needed)
- 3 tbsp Dutch processed cocoa powder
- Preheat oven to 180 degrees C (160 degree C for fan forced ovens). Grease the bottom and sides of a 6 inch round pan and line the base with baking paper.
- Beat the butter and sugar together till smooth and creamy. Add the egg and vanilla and beat till combined. Add the flour, cocoa powder and milk and mix to combine. Fold in the chocolate chips.
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- Pour into prepared pan. level the top with the back of a spoon.
- Bake for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from oven and leave in pan for 5 minutes. Turn out onto a wire rack to cool completely.
- When cool, frost (pipe o r just spread)with cocoa buttercream. Top with fresh pomegranates. Drizzle with chocolate sauce. Serve at room temperature or warm.
- To make the Cocoa Buttercream, using an electric mixer or a hand mixer beat the butter until pale and fluffy. Add the sugar, a little at a time beating well until fully incorporated. Add the cocoa powder and milk and beat again until no white streaks appear and buttercream is fluffy. If it is too thick, add another tbsp of milk to lighten up.
