Â Yesterday, I shared aÂ brownieÂ recipe from the Small Batch Baking for Chocolate Lovers cookbook. Today, I want to share the chocolate cake recipe from this book, plus review it for all those who are interested at trying their hand at making small scale desserts.
Classic Chocolate Cake for two recipe
(Adapted from Small Batch Baking for Chocolate Lovers by Debby Maugans)
Ingredients For Chocolate Cake:-
- 1/4 cup whole milk (aka full cream milk)
- 1.5 tbsp well beated egg
- 1/2 tsp vanilla essence
- 1/4 cup plus 2 tbsp flour
- 1/3 cup plus 1 tbsp sugar
- 3 tbsp cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 3 tbsp salted butter
Chocolate cake frosting:-
(This recipe is not from the book)
- 3 tbsp chocolate chips (semi sweet or milk chocolate)
- 2 tbsp heavy cream (25-30% fat)
Method andÂ PreparationÂ :-
1. Preheat oven to 175Â°C. Grease and flour a 6″ cake pan* and then line the bottom with baking paper, if you have it.
2. Make sure all the ingredients are at room temperature before you begin.
3. Whisk the egg, milk and vanilla in a small bowl.
4. In a medium sized bowl, sift all the dry ingredients to mix them all together.
5. Add the butter and half the milk mixture to this bowl and mix well with a wooden spoon, until a thick batter forms. Keep mixing until you can no longer mix it and the butter and liquids are well incorporated (about 10 mins).
6. Add the remaining milk mixture and mix well.
7. Pour this batter into the cake pan and bake for about 25 mins, until a toothpick (or wooden skewer) inserted into the cake comes out clean.
8. Cool the cake for about ten minutes and then remove from the cake tin.
Frosting the cake:
1. For the frosting, melt the cream and chocolate in a microwave at medium power at ten minute intervals. Make sure the cream gets really hot and the chocolate chips are almost completely melted, but not completely. Stir well until glossy and well combined.
2. Once the cake is completely cooled, spread the frosting over it with a table knife. Enjoy your cake!
*If you don’t have a 6″ cake pan, this recipe can also make 4 cupcakes. Just bake them for about 18-20 mins.
This is the first time I ever made a cake all by myself and it came out absolutely brilliant. It was moist and chocolatey and the frosting was also super delicious. The cake was the perfect size for my husband and I. In fact, he cut it into 8 perfect slices and we enjoyed it over two days. So I would say that this cake could serve even 3-4 people! I hope some of you try this recipe. If you do, pls. let me know what you think! 🙂
Small Batch Baking for Chocolate Lovers by Debby Maugans:-
Â Now for myÂ review of the cookbook – Small Batch Baking for Chocolate Lovers by Debby Maugans.Â I bought this book because I was tired of making large desserts and then wasting them because my hubby and I couldn’t finish them. I also love chocolate, so it seemed exciting to own a book filled with only chocolate based recipes.
It cost 16.90 euros for a paperback version, although the Kindle version is cheaper at 10.15 euros. I bought it fromÂ Amazon.frÂ and their service is super efficient so it reached me within 2-3 days. It is an American book though, so I’m sure it must be cheaper in the US.
Â Small Batch Baking for Chocolate Lovers is full of delicious recipes – cookies, cakes, muffins, scones, mini loaves, brownies, pies and tarts etc. I give it full marks for variety. All the recipes are written in an easy to understand manner and are mostly made with simple, easy to find and inexpensive ingredients. This is very important to me because I am a novice baker and I want recipes that are really easy to make! One more positive is that since the recipes are small scale, you use fewer ingredients and hence, you end up spending less too. Not to forget that the baked goods you make will be tiny/less in number – less wastage and of course, less guilt about enjoying dessert!
The one thing that I don’t like is that you need some special equipment for a few of the recipes such as mini loaf pans, small tart pans (or a jumbo muffin pan for making pies). They aren’t too expensive, it’s just that I found it tough to find them where I live and had to ask someone to bring me some of this equipment. Other recipes are made with easy to find equipment like baking trays and muffin pans, which are easily available worldwide. Another thing I want to mention is that the author bakes all her cakes in cans. I found this very odd, so I wrote to her asking if they could be baked as cupcakes or in a small sized cake pan. She replied immediately and told me that each cake recipe can make one big 6″ cake or 4 cupcakes. Problem solved! Oh and for those of you who love pictures of finished desserts, this book doesn’t have a lot of them – however, it does have a tempting middle section with pictures of a few of the desserts in the books. Check some of these pics out and see if you can stop your tummy from rumbling!
Â I have tried several recipes from this book so far – Classic Chocolate Cake, Chocolate brownies, Coffee Shop Chocolate Muffins – and they all came out well. One recipe that I did not have success with is the one for chocolate chip cookies – they came out greasy and tasted odd. I don’t know if it is me or the recipe, so I will try them again to check.
Overall, I love Small Batch Baking for Chocolate Lovers. The concept of making just enough dessert for two people and that that these can be just as tasty as regular ones is amazing and I am looking forward to baking more recipes from this book, including the Vanilla Chocolate Chip Scones and the Chocolate Tea Loaf. In fact, I just purchased Debby Maugans other book as well -Â Small Batch Baking. It has lots of other small batch baked goods and not only chocolate ones. I’m so excited to get it!
If you’re looking for easy, small batch recipes to liven up your daily life, do check this book out – it is 100% worth it!
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