one bowl chocolate fudge cake

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you know that line that’s been around for a while now – you eat cake because it’s somebody’s birthday somewhere. now that could become a perfectly legitimate excuse for baking and eating cake when that someone is your mother and when you’re home away from home. so, homesick, as i’ve been all these years with not having been in town to celebrate my mum’s birthday with her, the closest i could feel to being home with her was to bake her a cake. i wanted a cake that screamed celebratory yet contrary to the effort. something i could whip up after long work hours with precisely one whisk and one bowl. and not having to mention, melted butter considering i always refrigerate. should you carry unrealistic expectations and specifications such as mine, you’d be happy to know they could be fulfilled; with this recipe from Alice Medrich that makes the perfect chocolate fudge cake from basic pantry ingredients all with one bowl and one whisk.

i cannot express how simple this is to put together! and with the results obtained, you would think you worked real hard to get it to taste the way it does. intensely rich from the cocoa and a moist tender crumb from the butter and light muscovado sugar, this cake reigns supreme in all departments. it is now my go-to recipe for when i’m low on time and energy. it is my just-because cake.

this recipe comes from ‘sinfully easy delicious desserts’ by Alice Medrich and though i have had the book for the longest time now, i happened to first spot it here. i must say this has reinforced my belief in Alice Medrich after having tasted many success with her signature cocoa brownies. i look forward to trying more of her recipes.


ingredients

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened natural cocoa powder (not Dutchprocessed, i used Hershey’s)
  • 1/2 tsp. baking soda
  • 1/2 cup unsalted butter, melted and warm
  • 1-1/4 cups packed light brown sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/2 cup hot water
  • ganache
    • 8 oz. bittersweet or semisweet chocolate, finely chopped
    • 1 cup heavy cream; more as needed
    • granulated sugar (optional)

instructions

position a rack in the lower third of the oven and heat the oven to 180 degC. grease the bottom of an 8×2- or 9×2-inch round cake pan or line it with parchment.

in a small bowl, whisk the flour, cocoa powder and baking soda. in a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. add the eggs and vanilla; stir until well blended. add the flour mixture all at once and stir just until all combined. pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. scrape the batter into the prepared pan. bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. let cool in the pan on a rack for 10 min. run a thin knife around the edge and invert the cake (peel off the parchment if necessary). invert it again onto the rack and let cool completely.

put the chocolate in a medium heatproof bowl. in a small saucepan, bring the cream to a boil.  pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.  (if using a 70% bittersweet chocolate, the ganache may get thick; add more cream, a tablespoon at a time, to thin it). you might also want to add a couple of teaspoons of sugar when you add the hot cream. the ganache will keep for a week in the refrigerator, covered – rewarm gently before using.

once cool, set the rack over a baking sheet or foil. pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. let set for about an hour before serving. i had some leftover ganache from a cake i baked a week ago and used it instead.


after baking well late into the night, i was left with no time for frosting so i let the cake cool overnight in the pan. come morning, in between breakfast, lunch and dinner meal prep i had just about enough time to warm the ganache off the refrigerator and frost the cake that had been sitting plain yet pretty on my kitchen countertop. i regret not having had the time to shoot a few pictures in between the ceremonial cutting of wedges (you get 8 generous portions or 16 measly ones) to take with me to work and some siphoned for snacking later in the day. so you just have to believe this makes a pretty cake when frosted. make sure the ganache is relatively thick so you get to swirl it around forming those soft luscious peaks. between work and home, this cake was gone in a day. try it, you’ll see. happy birthday mom. 

dark necessities

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i loved nutella before the internet made it ubercool. i remember being introduced to it as a child on a summer holiday to Dubai. i remember not quite comprehending how a jar of molten chocolate could possibly have been an acceptable accompaniment to toasted bread at the breakfast table. i remember waiting until told it was acceptable and the rest is history. the only legit way i’d known of devouring nutella was with buttered toast/flatbreads and on days when i’d have that horrendous craving, straight off the jar. it was only much later that i discovered a whole following out there leveraging nutella in more ways than one. in brownies to cakes to smoothies to cheesecake, that i had to dedicate an exclusive board to nutella on pinterest.

http://pin.it/soN8Qam

i’d been eyeing this recipe for too long now – Nigella Lawson’s nutella cake. i finally got around to baking it and boy, the result is rewarding. this recipe makes a rather decadent moist hazelnut torte – flourless with nothing but nutella, butter, eggs, ground hazelnut and dark chocolate. it’s like eating one giant ferrero rocher. except you made it at home.


adapted from Nigella Lawson 

ingredients

FOR THE CAKE

  • 6 large eggs (separated)
  • 125 grams soft unsalted butter
  • 400 grams nutella (1 large jar)
  • 1 tablespoon frangelico (or rum or water) – i used water
  • 100 grams ground hazelnuts
  • 100 grams dark chocolate (melted) – i used 60% dark chocolate

FOR THE ICING

  • 100 grams hazelnuts (peeled weight)
  • 125 ml cream
  • 1 tablespoon frangelico (or rum or water) – i used water
  • 125 grams dark chocolate – i used 60% dark chocolate

instructions

  1. preheat the oven to 180ºC. in a large bowl, whisk the egg whites until stiff but not dry. in a separate bowl, beat the butter and nutella together, and then add the frangelico (or whatever you’re using), egg yolks and ground hazelnuts.
  2. fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  3. pour into a 23cm/9 inch round greased and lined springform tin and bake for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
  4. dry toast the hazelnuts in a frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others. transfer to a plate and let cool.
  5. in a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to frost the top of the cake. unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  6. frost the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.