Sunday, 21 September 2014

Yum- mo chocolate cake

I recently made a friend a chocolate cake in  exchange for some New World mini foods : ) This is the recipe I used and I was so impressed with it I thought I'd share. It has 2 cups of sugar in it- so not really a cake I'll make all of the time but good for taking to people or as a special occasion cake. It's a big cake so today I split the mixture between muffins and a small cake ( to take in to work tomorrow). I also left out the espresso/ coffee powder.

  • Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting
  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. For the cake:
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Frost cake with Chocolate Buttercream Frosting.

Photo from the site too http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

1 comment:

  1. I bet everyone at work is looking forward to chocolate cake tomorrow... it might even be nice with a little custard ;-)