Some days I long for a piece of chocolate cake. And not just any other ordinary chocolate cake – it has to be intensely chocolatey, screaming of rich cocoa, with a moist and tender crumb and loaded with dark chocolate chips. A chocolate cake that is so complete on its own that it makes you forget the concept of frosting.
This gem of a recipe thankfully gave me exactly that result. Just take care of two things while giving this a shot – use REALLY good quality cocoa powder and chocolate chips. I can’t emphasize enough how much difference that makes.
It takes a lot of will power to wait for this cake to cool but once the excruciating wait is over, dust some icing sugar, slice the cake and transport yourself into chocolate heaven. Eat generous portions over the weekend and burn it out in the gym on Monday 😀
I skipped the chocolate syrup as shown in the original recipe because I felt the cake is rich enough on it’s own (can imagine Nigella frowning somewhere reading this) and substituted sour cream with full fat yoghurt.
This recipe is an absolute keeper!
1 1/2 cups of all purpose flour
1/2 cup of cocoa powder
1 1/4 cup of caster sugar
1/2 tsp of baking soda
3/4 cup of soft unsalted butter
1 tbsp of vanilla extract
1/3 cup of full fat yoghurt
1/2 cup of boiling water
1/2 cup of dark chocolate chips (or milk, based on your preference)
Preheat oven at 180 deg. C. In a large bowl, mix the flour, sugar, cocoa and baking soda and set aside. In a separate bowl, beat the eggs lightly and add yoghurt, butter and vanilla extract.
Add the dry ingredients to the wet and fold together with a spatula gently until well combined. To this add the boiling water and mix in the chocolate chips.
Pour the batter in a prepared loaf tin greased and lined with butter paper and bake for an hour. This cake is best when slightly undercooked so when tested with a skewer dont be alarmed if you find wet crumbs.
Let it cool completely, slice and serve with dusting of icing sugar.