Sugar is addictive.
One day I was craving for cakes and chocolates. But I can't afford to have so many chocolates in my cake - that would literally turn it into a brownie. So I turned to a less sweeter alternative by using low sugar cocoa powder and baking chocolates.
Through the day I whipped up an adapted version of Nigella Lawson's chocolate cake by substituting some materials.
It resulted in a chocolate-y and not too sweet (evidently for my mom too as she savoured as much as I did) cake.
The chocolate cake slices look plain without some icing sugar dust but I'm alright with that. My cake was crumbly. And because the top nearly burned, it's hardened, crumbles more than the rest of the cake.
The chocolate cake slices look plain without some icing sugar dust but I'm alright with that. My cake was crumbly. And because the top nearly burned, it's hardened, crumbles more than the rest of the cake.
You can amp up the chocolate by boosting the amount of chocolate chunks. Or make the cake more airy by using 200 g sugar as called for in the original recipe.
Bring back the butter rather than using vegetable oil. The better measure for the oil was supposed to be 3/4 the amount of suggested butter (131 g oil to substitute for 175 g unsalted butter), but I increased it to 170 g so that the cake would remain moist as wholemeal flour and molasses sugar soak up more moisture than plain white flour and white sugar. It's your verdict: 175 g butter or 170 g vegetable oil?
And throw in some nuts I'd say.
Bring back the butter rather than using vegetable oil. The better measure for the oil was supposed to be 3/4 the amount of suggested butter (131 g oil to substitute for 175 g unsalted butter), but I increased it to 170 g so that the cake would remain moist as wholemeal flour and molasses sugar soak up more moisture than plain white flour and white sugar. It's your verdict: 175 g butter or 170 g vegetable oil?
And throw in some nuts I'd say.
Chocolate Cake (makes 2 loaves)
200 g wholemeal flour
100 g molasses sugar
1 tsp baking powder
1/2 tsp soda bicarbonate
40 g cocoa powder
170 g sunflower oil
2 medium eggs
150 g sugar-free natural yogurt
50 g baking chocolate, cut into chunks
1. Preheat oven to 180° C.
2. Combine together flour, baking powder, soda bicarbonate and sugar. Mix thoroughly with oil.
3. In another bowl, mix cocoa powder and yogurt until combined. Beat in eggs. Pour mixture into flour and mix together with chocolate chunks. The batter will resemble a brownie batter, but perhaps a little more fluid because of the oil.
4. Bake for 35 minutes. Monitor the cake and make adjustments accordingly during the last 10 minutes to make sure the top and the bottom of the cake are not burnt.
Makes approximately 1 kg cake
Est. total carbohydrates: 183.75 g
2. Combine together flour, baking powder, soda bicarbonate and sugar. Mix thoroughly with oil.
3. In another bowl, mix cocoa powder and yogurt until combined. Beat in eggs. Pour mixture into flour and mix together with chocolate chunks. The batter will resemble a brownie batter, but perhaps a little more fluid because of the oil.
4. Bake for 35 minutes. Monitor the cake and make adjustments accordingly during the last 10 minutes to make sure the top and the bottom of the cake are not burnt.
Makes approximately 1 kg cake
Est. total carbohydrates: 183.75 g
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