The non-sweet flavour of dark chocolate makes this cake add more sugar to perfectly blend the taste. How about modifying the recipe to make it healthier, not mention sweeter without sugar. Discover how richberry makes the miracle to make you drool.
Ingredients:
Dark chocolate cake
● 1 3/4 cups all-purpose flour, or (plain flour), (8 oz | 227 g)
● 3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey's cocoa powder
● 1 1/2 teaspoon baking powder
● 1 1/2 teaspoon baking soda, (or bi-carb soda)
● 1 teaspoon salt
● 2 large eggs
● 1 cup milk, (250 ml)
● 1/2 cup vegetable oil, (125 ml)
● 2 teaspoons pure vanilla extract
● 1 cup boiling water (250 ml)
Dark chocolate buttercream frosting
● 4 oz butter, (120 g | 1/2 cup)
● 2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g)
● 1/3 cup milk
● 1 teaspoon pure vanilla extract
Method:
Dark chocolate cake
1. preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
2. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
3. Sift together flour, cocoa, baking powder, baking soda, and salt into a large bowl. Add eggs, milk, and oil. Whisk well to combine until lump-free, about 30 seconds.
4. Pour boiling water into the batter, mixing well. The cake batter is thin inconsistency.
5. pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
6. Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Dark chocolate buttercream frosting
1. Melt butter, then whisk in cocoa powder. Alternately add milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.
Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
● ONE-PAN CAKE: Use a 13x9x2-inch baking pan. Bake 35-40 minutes.
● THREE LAYER CAKE: You'll need 8-inch round baking pans. Bake 30-35 minutes.
● BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes.
● CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.
Consume Miracle Berry:
Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact:
The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
Calorie savings:
5 cups sugar - 3,440 Cal.
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