New York Confetti Cake’s Moist Chocolate Cake Recipe

Our Little Chef did not get a chance to cook anything this weekend cos mummy was busy experimenting the recipes in her newly bought book.

The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery

Cake decorating is the recent fad and it can be quite addictive. I find it more rewarding than Bento making. Maybe its because I’ll choose a slice of cake over a ball of rice anytime of the day.

OK. Let’s cut to the chase. The book is good. There’s some basic recipes and the instructions on how to build and form the designer cakes are pretty easy to understand. As I am still in the search of finding the perfect recipe to use for my fondant cake bases, I couldn’t wait to try out their so called “Famous Moist Chocolate Cake Recipe”. Here’s my version of it with very slight tweaking (cos I didn’t have some of the ingredients and didn’t want to waste half an egg).

Ingredients (16cm round cake tin)

  • 110g cake flour
  • 40g coco powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 75g sour cream
  • 1/2 tsp vanilla essence
  • 75g butter
  • 130g sugar
  • 1 egg
  • 90g coffee
  1. Sift together all the dry ingredients ( I sifted them twice to get a lighter texture)
  2. in a separate bowl combine sour cream and vanilla
  3. beat butter and sugar till light and fluffy
  4. add in egg to creamed butter and mix till combined
  5. add 1/3 of flour mixture to butter and beat, when well mixed, add in 1/2 the sour cream and beat, followed by 1/3 flour again and beat, followed by the remaining 1/2 sour cream and beat, followed by the final 1/3 of flour and beat. (This may sound very cumbersome, but research shows that this technique will result in a better cake. If you don’t have time you can just go ahead and pour everything in and mix, but the cake texture will probably be heavier)
  6. Gradually pour in the coffee and mix
  7. Pour into a lined pan and baked in pre-heated over of 170 degress celcius for 1 hour or till toothpick test comes out dry.
  8. Allow cake to cool in pan for 30 minutes before removing.

The cake turned out really well. It rised till quite high, was light and moist on the inside. It is a good enough cake to eat on its own. Any icing or decoration would be just for aesthetics. But then again, a good wallop of ice cream on top a each slice would make it even more heavenly. If I didn’t have my sore throat, I would probably have finished the whole cake myself.

To have a better quality cake, invest in good coco powder and good coffee. It does make a difference in the taste.

I did this cake while our little chef was taking her afternoon nap. When she woke up, I was washing up in the kitchen and she was rather disappointed that I did not wait to do it together with her. Well, let me try to find a simpler recipe and finish up the leftover chocolate and sour cream with her this weekday nite.