Love someone who loves chocolate?
Then bake this super easy, no fail chocolate cake for the Valentine dinner dessert. Moist, dark, soft, buttery and delicious.
What you need:
Flour, 2 and 1/3 cups (300g)
Unsweetened cocoa powder, 2oz (50g)
Baking powder, 1 ts
Baking soda, 1/3 ts
Butter(softened at room temperature), 2 sticks (200g)
Sugar, 3/4 cup (150g)
Buttermilk, 1 cup (240cc)
No precision required!
1) Shift flour, cocoa powder, baking powder and baking soda together. If you use unsalted butter, add two pinches of salt, too.
2) Grease and flour a 10 inch Bundt pan.
Or, you can use muffin pan to make dozen of small cakes.
3) Preheat oven to 320 degrees F (160 degrees C).
What to do:
1) In a large bowl, cream butter and sugar together.
2) Then add eggs.
Yes, the batter looks separated but do not worry. It will separate even worse soon.
3) Pour buttermilk into the bowl, then mix.
It’s curdling but again, don’t worry. This is why the recipe calls for both baking soda and baking powder. These are powerful expanding agents.
4) Add the shifted flour mixture into the bowl and mix until well blended.
This is a lot of flour but the batter will still look somewhat separated but it will bake nice and soft.
5) Pour in the bundt pan and bake for 50-60 minutes.
While baking, prepare the butter syrup. Simple sugar-and-butter syrup is already so good but I want to add some orange aroma and kicks of whiskey.
What you need:
Orange juice, 2 tbs
A few pieces of orange peel
Sugar, 6 tbs (80g)
Butter, 1/2 stick (50g)
Whiskey, preferably bourbon, 2tbs
1) Wash an orange clean and remove a few pieces of orange skin with using a vegetable peeler.
2) In a small pot, add orange juice, sugar and orange peel. Heat over medium-low heat and stir continuously.
3) When sugar melted, remove the orange peel and add butter. Heat until butter melted.
4) Then add whiskey and set aside.
Otherwise, why this cake is called Kentucky?
Check the cake and see if a toothpick entered into the center comes out clean. When so, remove it from the oven.
When I was making this cake for the first time, I was really worried if the curdled batter can make a nice rise. But it does.
Poke holes all over the warm cake using a chopstick.
Then pour the syrup evenly on the cake.
Allow the cake to cool completely in the pan and let it rest for at least half a day so all the syrup will be absorbed for making nice glaze outside and moist texture inside.
Carefully remove the cake from the pan.
Dust with powdered sugar, vanilla sugar or cocoa powder as you like and enjoy!
I have this recipe in Japanese, too.