I came across this gem when I was looking for a cake recipe for my grand mom’s birthday a few years ago. The instructions were simple to follow, but what really caught my attention was how moist it looked. It turned out that the pictures weren’t that deceptive after all, and basically..I was SOLD.
I’m no expert chef, and I have had no formal training in the culinary arts, but I have never been one to follow recipes “as is”. This is an adaptation of Robyn Stone’s chocolate cake recipe, only, I substituted the milk for butter milk (I tried the former, but found the cake to be a little too dense, and anyway, this just happens to be a low-fat alternative, so who’s complaining?) I cut down the quantity of sugar by half (get a taste of the batter before it goes in the oven and add more sugar if you wish to). Also, I decreased the cook time by 10 minutes.
The strong coffee in the batter not only moistens the cake, but it also intensifies its chocolate flavour. And the taste, you ask? You wouldn’t be able to taste a hint of the coffee in the cake!
I’ve used a simple chocolate frosting that I whipped up with a hand whisk to get it light and aerated, when the recipe just calls for a regular spoon&bowl mix-up.
This chocolate cake has it all – it’s super-easy, it’s quick, cooks evenly and most of all, tastes divine! I say that about a lot of cakes, but the fact that I’m not really much of a chocoholic should add to the credibility of that statement.
This is hands down the best chocolate cake you would’ve tried!
For the chocolate cake:
2 cups all-purpose flour
3/4 cup castor sugar
3/4 cup cocoa powder
1 cup butter milk (unsalted)
1 teaspoon strong espresso powder
2 large eggs
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 vanilla bean/ 11/2 tsp vanilla extract
1 cup boiling water
For the frosting:
1 1/2 sticks butter (170 grams) (at room temperature)
3 tbsp cocoa powder
1 tsp vanilla extract
1/2 cup icing sugar
3 tbsp milk
Preheat oven to moderate 350º Farenheit (180º Celcius) and lightly grease a 9″ baking dish.
For the cake:
*Add the espresso powder to the boiling water, stir, and set aside for a few minutes.
Slit the vanilla bean length-wise, scoop out the seeds and pulp, and soak them in a 1/4 cup of warm water.
In a big bowl, add in all the dry ingredients – flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir the mixture until well combined.
In another bowl, add in the eggs, buttermilk, vanilla, vegetable oil and mix together using a hand whisk until well incorporated. After about a minute, add in the espresso mixture* and continue to mix until all the ingredients are blended and smooth.
Pour into the greased baking dish and bake for 30-35 minutes, until a toothpick inserted in the thickest part of the cake comes out clean.
Allow the cake to cool for 15 minutes before you frost it.
For the frosting:
In a bowl, add the cocoa powder, icing sugar, butter and vanilla and whisk for about a minute.
Add the milk in gradually to this frosting, to achieve the right consistency.
Frost the cake as desired.