Easy & delicious~ Good when you want to have some fun in kitchen, or bake something easy for snacks, friends and family~ Stay moist on next day.
Mix in bowl (A):
130g all purpose flour
30g chocolate powder
1/4 t baking soda
1 t baking powder
1/4 t salt
Mix in another bowl (B):
70g brown sugar
50g melted butter
Also: 50g chocoalte chips (C)
Mix A, B & C. Bake at 220C for 10 mins, then lower temp to 200C for another 5 mins
Adapted from a HK newspaper. Temperature should be 200C? Mine was 220C as I forgot to lower the temperature. Anyway the muffins rose high…Note that the mixture was wet, but the result was good.
Posted by Nat on March 2, 2011
This is my first post ever on cake. It’s Dan Lepard’s recipe in The Guardian. I love coffee so much and I really like the idea of adding fine grind coffee beans to this cake. The coffee bean I used? It’s Sumatra Mandheling from my french press this week… Heehee. This cake also has 2 other ingredients that I like a lot: spelt and brazil nuts. The brazil nuts pair with the coffee very well. My cake texture seemed a little coarse, maybe I should chop the nuts finer next time? Anyway, I love the taste of this cake. Yum…
I didn’t make cakes for long time and almost forgot some steps. Hope this cake looks fine. Less icing maybe? No idea about icing on a cake at all!
Recipe is from the Guardian website and the link is here
Posted by Nat on September 25, 2010