From October until Christmas it is a very busy time in our family with lots of birthdays, hence the need for yet another cake in a few short weeks.
It was my husbands birthday yesterday, obviously I don’t want to be making the same cake for each birthday, (although he did request my pumpkin cake) but it was only about a week ago that I had made that for my Mum and I was going to make my tiramisu cake (this is so delicious and I promise I will post the recipe sometime soon) but it is a little time consuming from scratch and I was a little busy!
We needed a cake that was yummy but also quick and easy and this chocolate cake fits the bill perfectly. It does make a large double layer cake, and is delicious with the buttercream sandwiched in the middle as well as on top.
Serve this cake with whipped cream, it really takes it the next level of yumminess!
Yields 8-10
15 minPrep Time
35 minCook Time
50 minTotal Time
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Ingredients
- 1 Tbsp fresh lemon juice
- 1 cup milk
- ½ cup oil
- 150 - 250g dark chocolate, broken up or roughly chopped
- 1 cup hot strong black coffee
- 2 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups powdered glucose or (sugar if you are not fructose free)
- 1/2 cup cocoa
- 2 eggs
- 1 teaspoon vanilla extract
- 150grams butter softened
- 1/2 cup unsweetened cocoa (sifted)
- 2 cups powdered glucose or (confectioner’s sugar if you are not fructose free)
- ½ cup hot water
- 1 teaspoons vanilla extract
Instructions
- Preheat oven to 180°C/356F
- Line the base of two 22 - 23 cm cake tins with non-stick baking paper
- Mix the lemon juice with the milk and set aside for it to sour the milk.
- Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat until chocolate is melted and the mixture smooth. Cool.
- In a large bowl, mix the flour, baking soda, baking powder, sugar and cocoa.
- Mix the eggs, vanilla and milk into the chocolate mixture, mix until thoroughly combined
- Pour into dry ingredients and mix until no flour can be seen.
- Pour into the prepared tins and bake for about 35 minutes
- Cool for 15 minutes in the tin, then turn out and cool further on a wire rack
- Once complelety cool, ice/frost with buttercream
- soften butter until you can easily push a finger down into the butter
- using a hand held beater/mixer, beat butter until light and creamy
- Add sugar 1 cup at a time and cream together with butter
- Add vanilla extract and sifted cocoa and small amounts of the hot water beat until thick,creamy and smooth
- Add more or less water until the desired consistency is reached
- Place 1/4 - 1/2 of the buttercream on one of your cake layers and spread evenly around
- Layer the other cake on top and use remaining buttercream to cover and decorate as desired
- Serve with whipped cream
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