Classic Chocolate Cake (Remembering LKY)

Update: On this sad day of 23rd March 2015, the founding father of Singapore, Mr. Lee Kuan Yew passed away peacefully at the age of 91. Under his leadership, Singapore grew from what was a small fishing island to the prosperous city it is today. Along the way, he made decisions that some people disagree with. I would just like to say that there are no utilitarian approach to anything most of the time. Regardless right or wrong (decisions), Singapore is a world famous country, well known for her economic and political stability, and it did not happen on its own.

I didn't plan for this post but understanding Mr. Lee Kuan Yew's love for chocolate cakes (and how Mdm Kwa Geok Choo would share half with him), I would like to dedicate this timely post to him. Chocolate cake will never be the same for me. It will also signifies the strong love between the old couple. Thank you for sculpting Singapore into what she is now, a safe haven where foreigners dream to reside in. Hopefully the political successors will continue your vision and not let you down.

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Not sure if this happens to any of you, I like to stock extra baking ingredients in fear of running out at the very last minute while baking. This comes with a problem, I tend to over stock! Especially when they are on 50% discount, the deal is too attractive to pass. And that is exactly what happened to the huge surplus of chocolate couverture I have at home.

Moving past the Dark Chocolate Mint cupcakes, let me share my go-to Chocolate (cup)cake recipe.It's cakey and moist, not too dense but fudgy enough when you bite into it. Both good in whole cakes or cupcakes form.

Classic Chocolate Cake (makes 8"x1.5" round or 12 cupcakes)


  50g     Chocolate couverture, 70%
  90g     HOT Coffee
  60g     Milk

125g     All-purpose flour
  50g     Cocoa powder
   3g     Baking powder
   1g     Salt

    1     Egg
    1     Yolk

100g     Butter, unsalted
165g     Sugar

Preheat oven to 175°C
1. Pour the Hot Coffee into the couverture, stirring occasionally till the chocolate has melted. Let cool slightly before combining with milk.

2. Sift together the flour, cocoa powder, baking powder, salt and reserve.

3. Lightly beat together the egg and egg yolk and reserve.

4. With a paddle attachment, cream the butter and sugar till the color is pale and creamy. Slowly add in the beaten eggs while continuing to cream.

5. Add in the flour mixture in 3 additions, while alternating with the chocolate mixture, waiting for each to be incorporated before adding the next. I.e. flour -> chocolate -> flour -> chocolate -> flour. Mix briefly on medium speed till a smooth batter has formed.

6. Spoon into cupcake liners, about 3/4 way full or pour into a lined cake tin. Bake 20-30 minutes till cake tester comes out clean. It should take slightly longer if baking a cake. Let cool completely before frosting.

Chocolate frosting
 100g     Chocolate couverture, 70%
  30g     Heavy cream, aka whipping cream

100g     Heavy cream

7. In a bain marie, melt chocolate and heavy cream together till mixture is smooth. Let cool completely.

8. With a whisk attachment, whisk the whipping cream till stiff peaks and fold together with the chocolate mixture gently.

9. Frost and decorate the cupcakes as desired and serve.

Thoughts: The amount of sugar in this recipe is based on using 70% dark chocolate, the cake will be just sweet enough for kids to enjoy. If kids are not the recipients or if you're using a sweeter chocolate, you may want to reduce the amount of sugar further. For my own consumption, the amount of sugar is 150g.

This recipe never fails me or anyone who has had it. It is all that you want in a chocolate cake, chocolatey like a fudgy brownie but not quite as dense. If you want it to be even more chocolatey, omit the whipping cream in the frosting, double the ganache portion and whip it directly. Surely it might give you a sore throat thereafter, but it is ohhh sooo good!

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