This is the AMAZING chocolate cake that I made for my friend Lyndal’s birthday yesterday – moist, rich, devilishly tempting – do not make if you are trying to watching your waistline, but OH SO GOOD!
Best Chocolate Cake Recipe EVER – the trick is to follow the recipe closely!
1 and 2/4 cups of all purpose flour
2 cups of sugar
3/4 cup of quality cocoa powder
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoons of salt
1 cup of strong black coffee, slightly cooled (luke warm NB. must not be too hot)
1 cup of buttermilk
1/2 cup of sunflower oil
1 teaspoon vanilla extract
100g of melted good quality cooking chocolate (I used Green & Blacks)
2 teaspoons of red food colouring
1. Heat the oven to 180 degrees Celsius.
2. Prepare 2 round cake tins: trace the base onto greaseproof paper, cut out, place paper circles into the bottom of each tin.
3. Stir together dry ingredients in a large bowl: flour, sugar, cocoa, baking soda, baking powder and salt.
4. Add egg, oil, vanilla, colouring, coffee, buttermilk and melted chocolate (I melt mine in a cup for a few seconds in the microwave – not the proper way I know, but it works, just don’t let it burn!) – mix quickly with a spoon.
5. Beat the mixture with a hand-held electric beater for 1 – 2 minutes (this helps to aerate the mixture).
6. Pour mixture equally into each cake tin.
7. Bake for approximately 30-40 minutes – test by inserting a sharp knife or toothpick into the center of the cake, if it comes out clean, it’s done. Some ovens also cook faster than others so worth keeping an eye on your cake while it’s cooking. Tip: Do not open the oven before two thirds of the cooking time has elapsed, this may result in what is known commonly as “a flop”!
8. Remove from oven. Leave in tin for ten minutes and then turn out onto backing rack. Allow to cool before icing.
Okay, I’m totally busted but I was seriously short of time yesterday – I cheated! You just cant beat a bit o’ Betty Crocker Chocolate Buttercream Style Icing though (available at most major retailers – mine from Sainsdogs), slap it on with a knife or try some piping roses like I did…
Et voila! Enjoy – death by chocolate! x
Ps. Next time I make this I’m going to double the recipe to make it super high – worth noting that it’s a ‘low’ cake that does rise a lot – that’s what keeps it moist and tasty!