Van Houten Chocolate cake, anyone? If you are looking for a tried and tested recipe for chocolate cake, you might want to try this out. This chocolate cake recipe is actually modified from the scroll cake recipe. Medium moist, light and buttery, it makes you want to have another piece once you’ve eaten one. Van Houten Cocoa Powder is used in this recipe. If you can’t find it, you might also want to try the Tudor brand. As for butter, we use Golden Churn brand. SCS butter is also a good substitute.
To prevent sticking, ensure that the baking pan is well greased with butter followed by dusting with flour. Cool the cake over a rack before storing.
Oh, in case you were wondering, the Van Houten Chocolate Cake is on the foreground. The other pieces of cakes are the famous Sarawak Layer Cake (Kuih Lapis Sarawak). Looks good, don’t they?
But for now, let me share with you the recipe for Van Houten Chocolate Cake :-
- 10 oz. Butter
- 10 oz. Castor Sugar
- 7 ½ oz. Flour
- 1 oz. Cocoa Powder
- 8 Eggs (separate egg yolks from egg whites)
- 2 ¼ teaspoon Baking Powder
Beat butter and sugar for 8 minutes (or until white).
Add egg yolks one by one and continue beating for another 10 minutes.
Fold in flour sifted with cocoa powder and baking powder (sifted 2 to 3 times).
In a separate bowl, beat egg whites until stiff and add it to the butter mixture.
Pour mixture onto a baking tray (8″ inch, square tin)
Bake in a 300°F (or 150°C) oven for about 1 hour and 10 minutes.
My Recommended Recipes