Moist and Rich Chocolate Baton Cake
Rich Chocolate Baton Cake & Chocolate Almond Baton Cake Recipe
Discover how to make a rich, moist chocolate baton cake and a nutty chocolate almond baton cake easily at home. They are perfect for special occasions or as delightful treats for your home cafe!
Ingredients
- 80g cake flour (low-gluten flour)
- 1 egg (room temperature)
- 80g granulated sugar
- 80g unsalted butter (melted and slightly cooled)
- 40g dark chocolate (melted and slightly cooled)
- 2 tsp baking powder
Cooking Instructions
Step 1
Thoroughly grease the inside of your baton cake molds with butter. Then, dust them lightly with flour, tapping out any excess. This preparation step is crucial to ensure the cakes release easily after baking.
Step 2
In a mixing bowl, whisk the room-temperature egg until slightly frothy. Gradually add the granulated sugar in 4 to 5 additions, continuing to whisk until well combined. Adding sugar in stages helps create a stable emulsion.
Step 3
Continue whisking until the sugar has dissolved and the mixture is pale and has increased in volume. Sift the cake flour and baking powder together. Add the sifted dry ingredients to the egg mixture and gently fold them in using a spatula until just combined. Be careful not to overmix. Next, gently fold in the melted butter and melted dark chocolate until you have a smooth, uniform batter. Overmixing can lead to a tough cake.
Step 4
Transfer the batter into a piping bag (or use a spoon if you don’t have one). Fill the prepared baton cake molds about 80% full. This prevents the batter from overflowing during baking. Bake in a preheated oven at 170°C (340°F) for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. For the chocolate almond baton cake, spread a layer of sliced almonds at the bottom of the mold before adding the batter. Once baked, carefully remove the cakes from the molds and let them cool completely on a wire rack.
