It’s been a bit of a funny weekend baking-wise. I made some salt caramel millionaire’s shortbread yesterday that didn’t turn out quite right, so I thought I’d blog about it the next time I make it (when it will hopefully be better!). I was desperate to bake something else this weekend, though, so I settled on this rather lovely chocolate cake recipe from Dan Lepard.
I think it’s called alchemist’s cake because it uses seemingly innocuous ingredients to create something rather decadent – it’s actually a low fat cake, but manages to be wonderfully moist and tasty despite the fact there’s no butter in it! The fat comes in the form of walnut oil, while the moistness comes from a bit of an odd ingredient – tinned pears.
You can’t taste the pears at all, though – it’s just a damn good chocolate cake. One of the things that probably elevates this over most other low fat chocolate cakes is the cocoa I used. I unexpectedly ran out of my usual bog standard cocoa powder and only had 25g of it left, so I topped it up with… *drum roll* … some Valrhona cocoa powder.
This is a top-end cocoa powder from a very highly regarded chocolate brand – Google it if you’ve never heard of it. I’ve never had Valrhona’s chocolate bars (apparently some aren’t as good as you might expect, but others are very good), but I bought this cocoa powder quite a while ago with the vague intention of using it in something special.
You can tell it’s of the highest quality – in the below photo, you can see the gorgeously dark, fine Valrhona on top of the paler standard cocoa powder I mixed it with.
Anyway, the recipe was pretty easy, even though it involved a saucepan AND a blender! The result was a fantastic looking cake – you’ve got to admit it doesn’t look like a healthy option!
I decided to make things a bit more exciting by inventing a coffee and almond buttercream to layer it with (the original recipe just suggests serving as is, or with cream/melted chocolate). This was easy too – I gradually beat 70g of icing sugar into 50g of softened butter and 4.5 teaspoons of strong coffee (made with a couple of teaspoons of instant coffee dissolved in a splash of boiling water). Then I mixed in a drop of almond extract.
Et voila! One formerly healthy and now slightly fattening alchemist’s chocolate cake with coffee and almond buttercream. I haven’t had a whole piece yet, but I’ve, erm, ‘sampled’ enough of the cake mix and buttercream to know this is going to be delicious! The team I manage at work will probably be delighted to know I’m going to bring some pieces into the office tomorrow for some impartial opinions…
Update: I have now sampled a piece of this cake. I honestly can’t believe how good it is for a low fat bake! It’s really very chocolaty and moist. I would recommend this recipe if, like me, you’re keeping an eye on your weight (6 WeightWatchers ProPoints per piece when cut into 10 pieces without buttercream, 8 ProPoints with the buttercream).