The Most Delicious Chocolate Cake

If I could only eat one type of cake for the rest of my life, it would be chocolate cake! I am a serious chocolate lover but especially in baked goods! Today was my nana's birthday and I decided to bake a chocolate cake for her. It is very easy and tastes amazing. It also stays moist for days after - so you can eat it all week long. That is if there is any left! I love finding new recipes so I thought I would share this one with you. I'm definitely making it again!

chocolate cake

I have to admit, I can't take full credit for this recipe. The actual cake part is actually the chocolate cake recipe from (surprise surprise), Crumbs & Doilies. So it is hardly shocking that I really loved how the final cake tasted. This particular recipe came from part of the Snickers Cake - which also sounds amazing!

This is an oil-based cake which is most of the reason as to why this cake stays so moist. It almost feels like a cake-brownie hybrid. The most surprising thing about this cake is that it actually contains a cup of coffee. When I first saw this in Jemma's chocolate cake recipes, I was skeptical. We want a chocolate cake not a coffee cake! However once the cake is baked, you cannot taste the coffee at all and it really does just enhance the chocolaty-ness. 

I kept the decoration of this cake really simple so anyone can do it, and I actually quite like the abstract look! I've just used some dark chocolate, but if you are feeling extra, you could also include both milk and white chocolate too!

Chocolate Cake

290g plain flour
310g caster sugar
55g cocoa powder
3/4 tsp of bicarbonate of soda
1/4 tsp salt
3 large eggs
200ml cold coffee
200g buttermilk
175ml vegetable oil

Icing and Decoration

75g unsalted butter
400g icing sugar
1-2 tbsp cocoa powder
350g dark chocolate

Method

1. Preheat the oven to 180℃ (Fan)
2. Line the bottom of two 20cm sandwich tins with some greaseproof paper. Grease the sides with a little butter
3. Add 200ml of water to a heaped teaspoon of instant coffee and allow to cool completely
4. Mix together your dry ingredients (using a sieve) into a bowl
5. In a separate bowl, combine your wet ingredients, including the cold coffee and whisk together till combined
6. Pour the dry ingredients into the wet and mix thoroughly 
7. Split the mixture between the two sandwich tins and bake for 20-25 minutes until the middle bounces back when touched, or a skewer comes out clean
8. For the icing, cream the butter on its own for a few minutes. Then sieve in half of the icing sugar and cream until it resembles whipped cream. Then sieve in the other half and cream again till you reach the same texture. If needs be, you can add a teaspoon of milk (do one at a time and mix inbetween) to help. 
9. Melt 200g of dark chocolate over simmering water. Allow to cool (make sure to stir every so often). Mix in a small amount along with some cocoa powder into your icing until combined. 
10.Once your cakes have fully cooled, spread half your icing on one layer, the put the other cake on top. Spread the rest of the icing on the top of your cake.
11. With a spoon, drizzle the rest of the melted chocolate over your cake. With a grater and the leftover 100g of dark chocolate, grate some shavings on top to finish! 

Let me know if you try this recipe!

What if your favourite cake flavour?

Ellyn xx

Check out my last post here
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