Friday, August 24, 2012
I don't know about you, but I like my cake really moist and packed with bags of flavour. I mean if you ask for a chocolate cake, you want it to taste of nothing but chocolate. Okay, maybe I'm a bit extreme but it's just so important when it comes to food (after presentation of course).
Those who know me, know that I absolutely love my chocolate. Bad for the thighs, but good for everything else (okay probably not too good if you have an excess of it; but all with moderation). When the opportunity comes by I like to try different kinds of chocolate cake, be if from the local cafe, cake shop or even from the supermarkets. When it comes to a chocolate cake, there's always one thing I look for, that is the taste of chocolate. You can get chocolate cakes practically anywhere, but where can you get a 'good' chocolate cake?
There are many recipes out there, and having tried so many of them, I've landed upon one which I've kept in my bank of recipes. It's super moist, tastes of chocolate, and doesn't last very long in the house; all good indicators of a good chocolate cake. One of the key ingredients I find, is sour cream. Yes, sour cream. It's what brings out the chocolate flavour, and also keeps the cake moist. I remembered making a batch of cupcakes with this recipes and after three days it was still as good.
This recipe calls for boiling water which makes the batter a lot runnier, but don't worry the cupcakes will turn out just fine. Have faith!
Alright here's the recipe:
Chocolate Cupcake Recipe
1 cup Caster Sugar
1 cup Self Rising Flour
1/3 cup Cocoa Powder
3/4 tsp Baking Soda (Bi carb soda)
1/2 tsp Salt
1/2 cup Sour cream
1/4 cup Vegetable Oil (or a non scented oil)
1 tbsp Vanilla Extract (I like to be very liberal with the amount of vanilla I add in)
1/2 cup recently boiled water from the kettle
I quantity of chocolate buttercream, or fudge icing.
1. Preheat the oven to 180C, and line one muffin tray with cupcake liners. Note that this recipe makes 10 big cupcakes and approx 12 average sized cupcakes.
2. Place all ingredients A in an electric mixer. With a whisk attachment, on a low speed mix the dry ingredients until there is no lumps remain.
3. In a measuring cup, place all ingredients B together and whisk until well incorporated.
4. On a medium low speed, gradually incorporate the wet mixture in the dry ingredients. When all incorporated, mix until the batter is smooth. Be careful not to over mix as it will dry out the cupcakes.
5. Using a ice-cream scoop, evenly fill each cupcake liner with the batter.
6. Bake for 15-20 minutes or until cooked.
7. When removed from the oven, let the cupcakes to cool completely in the pan before taking them out of the cupcake pan.
8. Ice the cupcakes with your choice of icing.
Enjoy! Do leave comments below to let me know how you go with this recipe!
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