Lena from Frozen Wings has chosen this recipe for our bake-along. Like her, both Joyce from Kitchen Flavours and I are curious too to try out this interesting combination.
This recipe is from the book, Cake Keeper Cakes by Lauren Chattman. In the book, Lauren mentioned that the cake can be slightly under-baked for a gooey inside texture. I wasn't sure if my family would like the idea of eating un-cooked cake batter and prefer to bake the cake until the tested toothpick comes out clean.
Interestingly, there is no cooking chocolate and butter used in this recipe and my family can taste the difference from a traditional chocolate cake instantly . Although my cake has been firmly baked, it has a sticky texture, yet unlike the usual fudgy or creamy texture in most typical chocolate cakes. I am wondering too if the use of Dutch-process cocoa powder would help to enhance the cake flavour. Overall, I would say that this is a moist chocolate cake but lack of traditional richness in its chocolate taste.
Here's the recipe from the book, Cake Keeper Cakes by Lauren Chattman.
(with my slight modification in blue)
1 3/4 cups all purpose flour
1 cups sugar
1 cup light brown sugar
3/4 cup unsweetened Dutch process cocoa powder
(I use ordinary non processed cocoa powder, Nestle Baking Cocoa)
2 tsp baking powder
1/4 tsp baking soda (I replace it with baking powder)
1/4 tsp salt
1 cup sour cream
1/2 cup vegetable oil (I use rice bran oil which has the closest taste to butter)
1 cup Coca-Cola
1 tsp vanilla extract
Confectioners' sugar for dusting (I didn't use this)
1. Preheat the oven to 350°F. Grease the inside of a 9 inch round springform pan.
2. Whisk together the flour, both sugars, cocoa powder, baking powder, baking soda and slat in a large mixing bowl. Whisk together the eggs, sour cream, oil, Coca-Cola, and vanilla in a medium mixing bowl.
3. With a wooden spoon, stir the Coca-Cola mixture into the flour mixture until just combined. Do not over-mix.
4. Pour the batter into the prepared pan. Bake until toothpick inserted in the center of the cake comes out clean, 55 min to 1 hr.
5. Set the pan on a wire rack and let cool for 5 min. Run a paring knife around the perimeter of the pan to loosen the cake from the pan sides, and release the sides. Use a large spatula to slide the cake from the pan bottom to a wire rack. Let cool completely. Dust heavily with confectioners' sugar, cut into wedges and serve.
6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Note: I've made a 14cm cake using half of this recipe and had about 2-3 tbsp of excess batter as leftover. I've baked my cake at 160°C fan forced for 45 min with the tested toothpick inserted in the center of the cake comes out clean.Please support me and like me at Facebook.