"The only stumbling block is fear of failure.
In cooking you've got to have a what-the-hell attitude." - Julia Child

Monday, August 8, 2011


I think we all have our favourite chocolate cake recipes (ahem, am referring to those who love to bake). I would like to share mine with you. The result of this cake is super moist and keeps well in the fridge and the best part of it all it requires no complicated techniques. A balloon whisk is all you need.

What makes this so magical? (excerpts from Chef Tallyrand, here)

1. The correct ingredients are easily and readily available

2. The techniques and methods used are very simple. There is no complicated whisking over bain maries, there is no doubling of volume through aeration . . . in fact this is a no fuss, no nonsense recipe

3. The final cake is soft and moist in texture, and that texture will hold for at least two weeks! Not that I can imagine anyone wanting to hold a cake for that long. But it does mean if you make up a batch for the family's lunch boxes etc you know its going to be there when you need it

4. The flavour is just so decadently chocolate and rich

5. The end result is all but guaranteed with no complicated techniques to master

Recipe adapted from here


300 gm castor sugar (I reduce to 160 gm)
175 gm flour - soft (hi-ratio)
50 gm cocoa powder - Dutched (I use Valrhona and reduce to 35 gm)
5 gm baking powder
5 gm baking soda
1/2 tsp salt
2 eggs - small
100 ml olive oil
2 tsp vanilla essence
165 ml milk
165 ml water - boiling

1. Combine dry wet ingredients and sieve at least three times (to evenly distribute ingredients)

2. Combine all wet ingredients (omit the water)

3. Pour the wet onto the dry and combine together thoroughly using a balloon whisk

4. Add the boiling water and combine

5. Pour into a prepared cake tin (22cm round)

6. Bake at 160°C for 75 to 90 minutes approximately

Chef's Tip for making Chocolate Cake:

All cooking times are approximate only and variables will always have to be factored in. No two ovens are the same so the temperature will vary slightly form oven to oven.

Individual tube moulds will take approximately 25 - 35 minutes

1 comment:

  1. Hi there. Glad you liked my chocolate cake recipe. You can catch up with my new food blog at