Monday, 13 June 2011
Simple yet perfect dark chocolate cake
I love this cake recipe- it produces a lovely light sponge but also has a good chocolatey hit. It works well as layered sponge cakes or as smaller cupcakes. I've also used it as a base for cake pops. The photos below are from when I just need a sponge cake so I made half the recipe and didn't ice it but it works well with buttercream icing (or chocolate ganache or dulche de leche icing as used in the cupcakes I made last month)
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (or plain milk see below on this)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee
Put sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl.
Mix it all together.
Add eggs, buttermilk, oil and vanilla. You can buy prepared buttermilk or just add a couple of drops of lemon juice and spoon of yoghurt to normal milk to create your own. Or you can use normal milk but this adds a lovely texture and depth to the cake.
Whisk it all together well until it is all combined.
Mix in the coffee - the batter will be quite thin. You can just use boiling water but you don't taste the coffee in the cake and it really brings out the chocolate flavour once the cake is cooked. Pour batter into greased and lined 9-inch tins. Bake for about 30 minutes at 180 degrees C until an inserted squewer comes out clean.
Remove from tins and cool before icing.
Perfect tea time treat but also works well as a base for a layered cake.