My Ultimate Chocolate Cake
I've experimented with all sorts of chocolate cake over the last few years and have finally found one that's 'just right' for me. First of all I wanted it to be very dark but not bitter. Then it had to be moist but I didn't want to make one with just oil as I feel they lack flavour. Lastly it had to be light with a hint of fudgieness.
I used a Basic Victoria Sponge recipe for this: the weight of my eggs with the same weight in fat, sugar, and flour.
Juliet's chocolate cake:
Weight of eggs - to make 12 decent sized cupcakes I used 2 large eggs which was 4oz.
Fats: 2 oz butter plus 2 oz vegetable oil
Sugar: 3 oz unrefined castor sugar plus 1 oz soft dark brown sugar
Flour: 2½ oz self raising flour plus 1½ oz dark cocoa powder
Preheat oven to 180°C/gas 4. Beat the fats and sugars until well combined and fluffy. Add the eggs one by one and beat until just combined. Sift in the flour and cocoa powder and fold in until just combined. Bake in a cake pan or divide amongst cup cake cases. For cupcakes bake for 10-15 minutes or until a skewer inserted comes out with a few moist crumbs stuck to it.
I topped my cupcakes with a chocolate butter icing.