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Mar 19, 2012
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Chocolate Tablea Cake

By: Aileen Anastacio


Chocolate Tablea Cake

The tablea lends a deeper chocolate flavor, with some toasty, nutty, earthy hints that add character to an otherwise ordinary chocolate cake. Of course, aside from having a different level of chocolate flavor, this recipe is also one that is really moist (it stays like that for days!). Store the cake in the refrigerator and when the craving hits, just cut a slice and warm in the microwave on low for a few seconds.

Makes 1 (9-inch) double layer cake 
Prep Time 15 minutes 
Baking Time 30 to 35 minutes

 

1/3 cup cocoa powder
3/4 cup tablea chocolate, chopped finely
1 cup boiling water
1/2 cup butter, cubed and softened
1 3/4 cups sugar
3 eggs
1 tablespoon vanila extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup milk

For the icing
20 ounces bittersweet chocolate, chopped finely
3 cups heavy cream
2 tablespoons corn syrup

 

Heat oven to 350°F. Grease 2 (9-inch) round baking pans. Line bottoms with wax paper; grease and flour paper.

In a bowl, mix cocoa powder and tablea with boiling water; stir until smooth. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy.

Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Gradually add cocoa mixture, beating well.

In another bowl, whisk together flour, baking soda, and salt.

7  Add flour mixture alternately with milk, beating until blended. Pour batter into prepared pans.

Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool for about 10 to 15 minutes. Remove from pans and turn out onto wire racks; carefully peel off wax paper. Cool completely.

Make the icing:  Place chocolate and cream in a medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until thick, for about 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately to frost the double layer cake.

Choc-chopping tip: Instead of chopping tablea finely, you can also chop the tablea roughly and whiz in a food processor until it resembles fine crumbs.


Chef Aileen's tablea tip: My favorite tablea brand to use is Chocolate de Batirol. I purchase this in Camp John Hay in Baguio City, but you can call 0916-741-4740 or (074) 446-7006 to inquire where they sell it in Manila. Antonio Pueo, a brand sold at most supermarkets, is also good. (I use the one in the white packaging with milk). Make sure to store tablea in an airtight container at cool room temperature. —Aileen Anastacio

RELATED recipes:  Chocolate CakeDevil's Food Cakelist of chocolate cake recipes

 

Photography by At Maculangan | Styling by Paulynn Chang Afable

 




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  • csigridko 11 months ago Report Abuse
       
    Hi ,
    May i know what is the milk used for this recipe? fresh milk? evap?

    thank you.
  • Molly Mar 21 2013 @ 04:37pm Report Abuse
       
    I tried this recipe. The cake tastes good, not moist, not soft and the icing was malabnaw. I agree with Miss Van Vergara. It was like a sauce.
  • Anne Dec 03 2012 @ 01:42pm View all replies1 Report Abuse
       
    Made this cake and brought it to the office. I was such a hit! will make this again. Thanks for the recipe.
  • Bella18 Jun 11 2012 @ 05:41pm View all replies1 Report Abuse
       
    Hi there,
    I would like to try to make it.But what can I substitute for tablea chocolate?we don't have it here in New Zealand.
  • Van Vergara Jun 03 2012 @ 09:34pm View all replies1 Report Abuse
       
    I tried this recipe last night but the batter was not thick as I expected. It was malabnaw. The cake was not fluffy but was delicious. Is it normal?
  • Eliza Apr 27 2012 @ 04:50pm View all replies1 Report Abuse
       
    This looks so delicious .. and of course will be bookmarked. This I will definitely make! Awesome job,
    http://all4payday.com
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