Some days you just need some cheering up.
Maybe it’s been a day of gloom where you find yourself trudging along through menial yet necessary tasks, and you find yourself struggling to see the light at the end of the tunnel.
Or a day where you feel misunderstood and maligned for your efforts or intentions.
Or maybe a day where you feel like retreating from the world, into yourself.
On such days, I like to plop myself on a couch, with a slice of chocolate cake and a good book, and let the world whirl around me. It makes me feel better, maybe not great, but definitely better.
I find that there are few things chocolate cake cannot fix; in other words, chocolate cake seem to have the bestowed power of lifting people and their spirits.
I have just the right chocolate cake recipe that will help you get over bad days. Everyone needs a recipe for that.
This cake is intensely chocolatey, the stuff that chocoholics would approve, and above that, light and unimaginably moist.
Recipe: Rich and moist dark chocolate bundt cake
Makes a 7.5″ bundt cake (or a 8.5″x4.5″ loaf pan)
Adapted from The Cake Book by Tish Boyle
This recipe makes a rich and moist chocolate bundt cake. The secret is using yogurt which makes the crumb tender and moist. This cake is so good that I can even eat the batter by the spoonfuls – it taste like chilled chocolate mousse!
227g unsalted butter, softened
250g granulated sugar
145g eggs, room temperature
120g plain flour
38g cake flour^
1.5 tsp baking powder
1/4 tsp salt
61g Dutch-processed cocoa powder (*Do use the best quality you can afford. I always bake mine with Valrhona cocoa powder)
1 tsp vanilla extract
160g Greek yogurt (the original recipe uses sour cream)
*Optional: To make the cake a little more interesting, add in halved macerated cherries in the cake batter before baking. Dark chocolate and cherries are perfect together!
^You can make your own cake flour: Sift 110g of plain flour (all-purpose flour) with 2 tbsp corn flour twice.
1. Prepare bundt tin by greasing the tin with butter, thoroughly. Dust with flour.
2. Cream the butter and sugar with a paddle attachment, on medium speed until light, pale, fluffy, about 5 minutes.
3. Add in eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl using a spatula.
4. Add in the sifted dry ingredients in three additions, alternating with the wet ingredients, on low speed. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
5. Preheat oven to 180 degrees celcius. Transfer the batter into the bundt pan and level the top with a spatula. Rap the bundt tin against the kitchen counter twice to knock out any large air bubbles.
6. Bake for about 50 minutes or until the top springs back to touch, or until a cake tester inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the bundt tin for about 10-15 minutes before inverting onto a cooling rack. Let it cool completely before attempting to remove the bundt mould.
8. Serve it with dusting of icing sugar.