Aileen Anastacio



Chocolate Tablea Cake
By: Aileen Anastacio
The tablea lends a deeper chocolate flavor, with some toasty, nutty, earthy hints that add character to an otherwise ordinary chocolate cake. Of course, aside from having a different level of chocolate flavor, this recipe is also one that is really moist (it stays like that for days!). Store the cake in the refrigerator and when the craving hits, just cut a slice and warm in the microwave on low for a few seconds.

Makes 1 (9-inch) double layer cake  Prep Time 15 minutes  Baking Time 30 to 35 minutes

1/3 cup cocoa powder
3/4 cup tablea chocolate, chopped finely
1 cup boiling water
1/2 cup butter, cubed and softened
1 3/4 cups sugar
3 eggs
1 tablespoon vanila extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup milk

For the icing
20 ounces bittersweet chocolate, chopped finely
3 cups heavy cream
2 tablespoons corn syrup

1  Heat oven to 350°F. Grease 2 (9-inch) round baking pans. Line bottoms with wax paper; grease and flour paper.

2  In a bowl, mix cocoa powder and tablea with boiling water; stir until smooth. Set aside to cool.

3  In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy.

4  Add eggs, one at a time, beating well after each addition. Stir in vanilla.

5  Gradually add cocoa mixture, beating well.

6  In another bowl, whisk together flour, baking soda, and salt.

7  Add flour mixture alternately with milk, beating until blended. Pour batter into prepared pans.

8  Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool for about 10 to 15 minutes. Remove from pans and turn out onto wire racks; carefully peel off wax paper. Cool completely.

9  Make the icing: Place chocolate and cream in a medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until thick, for about 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately to frost the double layer cake.

Choc-chopping tip: Instead of chopping tablea finely, you can also chop the tablea roughly and whiz in a food processor until it resembles fine crumbs.

Tablea shopping tip: My favorite tablea brand to use is Chocolate de Batirol. I purchase this in Camp John Hay in Baguio City, but you can call 0916-7414740 or (074) 446-7006 to inquire where they sell it in Manila. Antonio Pueo, a brand sold at most supermarkets, is also good. (I use the one in the white packaging with milk). Make sure to store tablea in an airtight container at cool room temperature. —Aileen Anastacio


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