I've really pushed the limit this time on sugar reduction - this cake is only 125g sugar. That is only a third of the recommended recipe and the least I've ever used on a cake, I believe. Highly suitable for diabetics. It tastes bitter! But I love it!!
I've always enjoyed a top crumble but this one really takes the cake with a major crevice. Any tips from anyone out there on how to minimise this?
Recipe from Always Order Desserts
1 stick (125g) Unsalted Butter, softened
11/2 cup Dark Brown Sugar, packed (I used only 1/2 cup, and admittedly, it can be increased to 3/4 cup)
2 Tbsp Molasses
1 Large Egg, room temperature
1 cup Strong Black Coffee, room temperature
1/4 cup Kahlua
11/2 cup All Purpose Flour
3/4 cup Dutch Cocoa Powder
1/2 Baking Powder
1/4 Baking Soda
1 tsp Salt
Method
Preheat oven to 160 degrees C. Grease a 9x5 loaf pan.
In an electric mixer, beat the butter, sugar, molasses and egg until fluffy, about 5 minutes. Stir in the coffee and kahlua until combined.
In a separate bowl, sieve and whisk together flour, cocoa powder, baking powder, soda and salt.
Add dry ingredients to the wet and mix until well blended.
Pour batter into pan and bake for about 65 minutes until a skewer inserted in the centre comes out clean.
Let cool in pan for about 15 minutes, then remove from pan and let cool completely on a wire rack.
As mine is a way reduced sugar version, I sprinkled icing sugar on top and served with a sweet caramel sauce.
See my other Jewish Chocolate Cake.
That was quick! I like the rich brown colour of the cake. Would love to have a slice or two with a strong cup of coffee. I'm all for sugar reduction, most recipes use way too much.
ReplyDeleteI had it with a big dollop of vanilla ice cream, a handful of berries, and and and.... this amazing fruit cream of the Marula tree.
DeleteThat is fantastic! Didn't see in photo :) What is this Marula tree fruit cream? Sounds exotic and I am curious.
DeleteThis cake looks stunning actually. Could the cracked top be because the batter is too thick or temperature too high? I reckon mine cracks because the cake is crusted too early in the baking while the inside is still expanding. ( I always suspect there's a ratio between 'viscosity' of the batter and baking temperature ).
ReplyDeleteOr ( GASP! ) the cake is protesting the low sugar content ?
Sounds like those are possibilities, which only means one thing - I will need to make this again. YES! Thanks, Trish!
Delete