Three Tips for Amazing Chocolate Cakes

3 TIPS FOR AMAZING CHOCOLATE CAKES

tips for chocolate

I wrote this post in detail when I first started this blog. I used headings, spent my time editing, and gave detailed reasons why I chose each of these points.

Some technical fiasco that involved name servers, back ups and change of hosts meant I lost this post along with a few others to the black hole reserved on the internet as punishment for people who don’t back up their sites properly.

So I have now decided to fish some of those old blog post pictures out and rewrite those posts. Considering I am both impatient and bored easily, the quality of posts may suffer. But that is my revenge on the internet (that barely makes sense, but if you understood that, I’m so proud of me…and you)

Jokes aside, the following are definitely my most trusted tips for great chocolate cakes. As with most cakes, the result will depend tremendously on the recipe and how well it is followed. Most bakers try several before they settle on their favourites.

So here goes tip number 1

ADD A LITTLE COFFEE TO THE BATTER

I learned this tip years ago in an Ina Garten show where she did taste tests. Adding a little teaspoon or such to your chocolate cake batter will do wondrous things to the taste. By some magic (since I obviously don’t know what is actually happening) the coffee definitely adds a deeper depth to the flavor and brings out the chocolateness more. Make sure you dissolve the coffee first in a few tablespoons of warm milk or water.

USE THE BEST QUALITY INGREDIENTS

And by that I mean don’t buy value eggs and flour. Try and use butter instead of butter substitutes. And most importantly, use the best quality cocoa powder and chocolate you can manage. I’ve noticed flour and cocoa powder impact the taste most so don’t skimp on those. And the great quality cocoa and chocolate has noticeably different results.

USE RECIPES THAT USE CHOCOLATE ALONG WITH COCOA POWDER

Light chocolate sponges that are used in desserts normally don’t have chocolate as one of the ingredients. But a rich, decadent chocolate cake almost always has melted chocolate somewhere along the recipe. If you want a beautiful dessert that is rich and is moist, try out various recipes that incorporate actual chocolate along with cocoa and then choose your favourite.

Mini Lemon Cupcakes

MINI LEMON CUPCAKES with FRESH LEMON GLAZE

lemon cupcake recipe

I am a huge fan of taking cake gifts when I visit someone.

Back in London a group of friends organised a science club for our kids. We met up at someone’s house, and bought a dish each for the potluck. The school age kids did simple science experiments, the little ones played, the mums chatted and afterwards we all had the food! We spent many happy evenings because of our science club.

I was often asked to bring some dessert or cakes. These mini lemon cakes were for one of those evenings. They are quick and easy to make, with a simple lemon glaze instead of icing which makes them a light dessert or tea time snack.

lemon cupcakes recipe

I often make them in mini muffin cases, so they are bite sized especially for the little ones.

You are free to use any size of cupcake cases, just monitor baking times accordingly.

INGREDIENTS

100 gms butter

100 gms castor sugar

2 large eggs

100 gms self-raising flour

Zest of one large lemon

One teaspoon lemon juice

 

ICING

150 gms icing sugar

Freshly squeezed lemon juice (use as much needed to make a pouring consistency glaze)

METHOD

Cream butter and sugar together till light and fluffy.

Gradually beat in eggs.

Fold in sifted flour one large spoonful at a time.

Once nicely integrated, add the zest and one teaspoon fresh lemon juice.

Pour in mini muffin cases already lined in muffin tray.

Bake in a preheated oven at 250 C until done about 15-20 minutes, check after 10 minutes first)

Make icing by mixing in enough freshly squeezed lemon juice in the icing sugar to have a running consistency.

Pour over warm cupcakes and decorate with slivers of lemon zest.

lemon cupcake recipe