Intense Dark Chocolate Cake -Butterless

Dark Chocolate Cake with whip cream and strawberry topping

This chocolate cake is for dark chocolate lovers. It is intense. Sometimes it is totally worth it to spend an hour making a cake that you are craving for than to hop from bakery to bakery for the perfect cake you have been drooling on. This is exactly what happened to me. I have been ordering a chocolate cake in every eat outs but have not met that perfect taste that I have been craving. Yes, I could go and buy a good dark chocolate if it was craving for only chocolate. When flour meets chocolate and it's baked, its CAKE, not same as chocolate. I was looking for a chance to bake and right at the time a friend invited us to dinner. I offered to make something sweet. 

Now a days, it is hard to find people who shovel off the sugar frosting and eat only the cakey part of cake or cup cake. Our taste buds have evolve for sugary sweet. However, there are still people like me who have sweet tooth but are not just get satisfied or crave for sugary sweet. There are people who love real desert. Othterwise, you can just eat spoons of sugar.

I had a Belgium 72 % dark chocolate sitting in my refrigerator for a long time. That needs to be eaten in some form. Well, 72% is still sweet for me as dark chocolate but when it comes to cake, little sweetness is absolute. Simply add flour and egg white and vegetable oil in the molten dark chocolate and melted sugar and bake, and top with whip cream and strawberry. Done! If you are a baker, you could make a cake of your desired consistency with this short guide, I have the recipe down below if you want to make what I made.

Ingredients:
All-purpose flour (1 cup)
Semolina ( 1/2 cup)
72% dark chocolate ( 1/2 pound)
Condensed milk ( 1/3 Cup)
Granulated sugar (1/3 cup)
Egg whites (2 eggs)
Vegetable oil (1/3 cup)
Baking powder (1 tsp)
Salt (1/2 tsp)
Brown sugar (1/4 cup)

Topping:
Confectionery sugar ( 1/2 cup)
Heavy milk (1/2 cup)

Method: 
Set your oven to 375 degrees F. Mix all the dry ingredients in a mixing bowl. In another bowl, beat the egg whites and then mix in vegetable oil and condensed milk. In another bowl melt the dark chocolate on a double boiler. Add the wet ingredient mix and stir well. Then add flour and mix well. You will see a silky smooth thick mixture.  In a 9' baking dish, (springform or normal) pour in the cake batter. When your oven is preheated to the desired temperature, bake it for 30 minutes and check if the toothpick comes out clean when you insert it in the middle of the cake. If not, put it in the oven for few more minutes or until the toothpick come out clean. When the cake is done, flip it on a plate or your desired serving dish or keep it as it is if you use a springform pan. Let it cool at room temperature. If you need it right away, it doesn't hurt to put it in a refrigerator. When cooled down, poke some holes on the cake and sprinkle some sugar syrup or just water to make it soft.

Make the topping for the cake while it cools. Add confectionary sugar in heavy milk. Blend the chilled heavy milk in a blender until it becomes stiff or until it becomes whipping cream. Prepare the strawberries as you wish to decorate on the top of the cake. Spread the whipped cream on the cake and evenly cover the cake surface. Make designs with piping if you want. Decorate with strawberries and chill it before serving.

A rich lustrous dark chocolate cake is ready.