In Episode 18 of Food Matters well-renowned Chef, TV Cook, and Food Media Broadcaster Aisling Larkin gives you some top tips on how to make the ultimate chocolate cake.

Food Matters is brought to you with thanks from Property Partners Barry Herterich and Property Partners Phelan Herterich who have offices in Tramore and Waterford City. With over 40 years combined experience both Barry and Deirdre bring a wealth of knowledge and experience in residential and commercial property, and we pride ourselves on our exceptional service, results-driven dedication, and our reputation for trustworthy, focused commitment to every client. With an emphasis on communication and integrity, we deliver expertise and success to all of our clients, presenting a bespoke service that always goes the extra mile. 

Waterford City - Property Partners Phelan Herterich website HERE / Call  051-364052  / Connect on Facebook HERE

Tramore - Property Partners Barry Herterich website HERE / Call  051-330465  / Connect On Facebook HERE

Here’s a list of the top 10 expert tips for creating the ultimate chocolate cake:

1. Use High-Quality Chocolate: Opt for premium chocolate with at least 60-70% cocoa content. Quality chocolate impacts both the flavour and texture of the cake, giving it a rich and deep cocoa taste.
2. Balance Cocoa Powder and Chocolate: A mix of unsweetened cocoa powder and melted chocolate provides both intense flavour and a moist texture. Cocoa powder gives a rich chocolatey taste, while melted chocolate adds fudginess.
3. Room Temperature Ingredients: Ensure that ingredients like eggs, butter, and milk are at room temperature. This helps them blend more easily, leading to a smooth batter and better cake texture.
4. Proper Mixing Technique: Over-mixing can develop too much gluten, making the cake tough. Mix the batter just until the ingredients are combined to avoid this. Use a spatula to fold in dry ingredients for a tender crumb.
5. Optional: Add Coffee or Espresso: A small amount of coffee or espresso enhances the chocolate flavour without adding a coffee taste. It brings out the complexity of the chocolate, deepening the flavour.
6. Would you, Could you ?? Incorporate Sour Cream or Buttermilk: These ingredients add moisture and a subtle tang that complements the richness of the chocolate, ensuring a moist, tender cake.
7. Don’t Overbake: Keep a close eye on the cake as it bakes. Start checking for doneness 5-10 minutes before the recommended baking time. The cake should be slightly underbaked for a fudgier texture, as residual heat will continue cooking it after you remove it from the oven.
8. Cool Gradually: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. This prevents cracking or crumbling. Cooling too quickly can also cause the cake to lose moisture.
9. Ultimate Buttercream - real butter and melted chocolate.
10. Enhance with Sea Salt or Flavorings: A pinch of sea salt can enhance the flavour, cutting through the sweetness. You can also experiment with flavourings like vanilla, orange zest, or cinnamon to add subtle layers of complexity to the chocolate. These tips will help you craft a deeply flavorful, moist, and decadent chocolate cake.
11. Use Dark Brown Sugar for Depth: Replacing some or all of the white sugar with dark brown sugar adds moisture and imparts a deeper, more complex flavour with a hint of molasses.
12. Bloom the Cocoa Powder: For a more intense chocolate flavour, bloom the cocoa powder by mixing it with hot water or coffee before adding it to the batter. This helps release its full potential by dissolving the powder and activating its natural oils.
13. Use a Simple Syrup for Extra Moisture: Brush each cake layer with simple syrup (a 1:1 ratio of sugar and water, boiled and cooled) before assembling. You can even infuse the syrup with flavours like vanilla, rum, or coffee to complement the chocolate.

Recipe for my 225 Cake

Ingredients

225g caster sugar

225g unsalted butter, softened (plus extra for greasing the tins) -

4 large eggs

200g self-raising flour

30g tbsp cocoa powder

1¼ tsp baking powder

½ tsp vanilla extract

2½ tbsp milk

For the buttercream

112g milk chocolate, chopped

225g butter, softened

450g icing sugar

5½ tbsp cocoa powder

2½ tbsp milk

Method

1:Preheat the oven to 190°C/170°C fan/gas 5. Grease and line two 20cm round cake tins.

2: In a large bowl, mix together 225g sugar, 225g butter, 4 eggs, 225g self-raising flour, 2½ tbsp

cocoa powder, 1¼ tsp baking powder, ½ tsp vanilla extract, and 2½ tbsp milk until smooth. Step

3:Divide the mixture between the tins and bake for about 20 minutes, or until a skewer comes out

clean.

4: Let the cakes cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

5: For the buttercream, melt 112g milk chocolate in the microwave, stirring every 30 seconds. Let

it cool for 5 minutes.

6: In a bowl, using the electric beater beat together 225g butter with 450g icing sugar until

combined. Sift in 5½ tbsp cocoa powder, then mix in the cooled melted chocolate and 2½ tbsp milk.

Beat until smooth.

7: Spread half of the buttercream between the cooled cakes, and use the rest to cover the top.