Dense Chocolate Cake Perfect for Carving
When you ask a person how they like their cake, almost everyone will say rich and moist. But carving a rich and moist cake is definitely difficult and not recommended for novelty cakes and a cake not rich and moist is definitely not desirable. So…..!! had to find the right balance.
About this cake
I have been using this Dense Chocolate Cake perfect for carving recipe for a long time now and carved many cakes very successfully. It’s not as dense as a pound or sponge cake but not as delicate as a rich moist cake.
I strongly recommended that you freeze the cake for an hour at least before you carve it. Freezing the cake helps with less crumbs. So while I say this is dense it’s also rich and yet is will be moist once it has thawed again.
This recipe will make a two layer 8 inch cake or a 7″ x 10″ rectangular pan.
you can double and triple the recipe with no problems at all.
Dense Chocolate Cake perfect for carving.
Dense Chocolate cake perfect for Carving
Author: Veena Azmanov - Veena's Art of Cakes
Recipe type: Dessert
Serves: 11 x 13 cake
For the Cake
- 225 grams (1 cup) Butter(soft but not melted)
- 200 grams (1 cup) dark brown Sugar
- 200 grams (2 cup + 2 tbsp) Cake Flour
- 60 grams (1/2 cup) Coco Powder
- 1 tsp Baking Powder
- 2 tsp Coffee dissolved in 2 tbsp of hot water
- 150 ml Buttermilk
- 4 large Eggs
- 2 tsp Vanilla Extract
- Preheat your oven to 170 C / 340 F.
- Prepare your pan/pans for baking.
- Have all your ingredients ready at room temperature.
- If you don't have buttermilk - (you can make buttermilk at home _ just add the one tsp. lemon juice to the same amount of milk and set aside at room temperature for an hour or so.)
- In a mixing bowl with paddle attachment add the soft butter, sugar and eggs.
- Turn the mixer on medium and mix for about 5 minutes until the mixture is light and fluffy.
- Sift the flour,coco and baking powder.
- Add 2 tsp of coffee to two tbsp of hot water and set aside to cool.
- Next, add the flour mixture followed by the Buttermilk and coffee in three batches ending with the flour mixture.
- Add the Vanilla and give it one more mix.
- You batter is ready.
- As you can see it is quite a stiff batter.
- Pour into your baking pan/pans and baked for about 30 to 40 minutes until a skewer inserted into the center comes out clean.
- If using two pans the cake will bake faster so check at 30 minutes.
- Cool in the pan for 10 minutes.
- After 10 minutes take it out from the pan, cool completely.
- Once cooled wrap in two cling wraps, followed by aluminum foil. Place in the freezer for at least one hour before you carve into it.
A few progress pictures just in case you need it.
This cake was used for my horse cake…. I’ll be posting the tutorial next week.
I hope you enjoy this recipe.