I’m going to struggle to be modest with this so I may as well come out and say it..
This is the best chocolate cake I or you will ever make.
It really is surreal. It’s taken me many years of chocolate cake making to come to this recipe and its safe to say I will not change it ever again. It has the perfect balance of gooey moistness and light fluffiness along with an incredible intense chocolate flavour.
With St. Valentine’s Day coming up you’d do well to make this for your valentine, it’s sure to win their heart (and stomach)! I baked mine in a heart-shape baking tin but, of course, a round one is fine too.
My advice would be to make the sponge a day or two in advance of when you want it and make the frosting fresh on the day. The cake becomes stickier over time and this will add to the fudgey texture.
You may be surprised by the inclusion of coffee to this cake. If you’re not a coffee fan, don’t worry, I’m not either. The coffee is used to enhance the chocolate flavour – its the “secret ingredient” if you like…
MAKES: 1, two-two-teired sandwich cake
2 9-inch baking tins (preferably loose-bottomed)
1 mixing bowl
1 weighing scales
1 egg beater
1 knife/palate knife
1 breadknife (if necessary)
For the sponge:
340g Brown sugar
245g Self-raising flour
1tsp Baking powder
225ml buttermilk (you can use ordinary milk with a couple of drops of vinegar or lemon juice)
2tsp Instant coffee dissolved in 225ml of warm water
110ml Vegetable oil
1tsp Vanilla extract
For the frosting:
100g Melted butter
80g Cocoa powder
400g Icing sugar
Pre-heat the oven to 180 degrees and line the baking tins with greaseproof/baking paper
For the sponge:
- Sift the flour, cocoa powder and baking powder into a large mixing bowl and add the sugar, stir it all together to combine
- Make a well in the centre of the mixture and add the beaten eggs, use a large metal spoon to mix it in
- Add the buttermilk and stir this in too
- As the mixture is getting thinner, a whisk can now be used to combine the oil and coffee with the mixture
- Divide the mixture between the two baking tins
- Bake for 30 minutes or until a knife/skewer comes out clean when poked into the centre of the sponge
- Leave to cool on a wire rack/plate
- Place in an air tight container for 1-2 days
For the frosting:
- Sieve the cocoa into the melted butter in 4 lots of 20g using a whisk to combine them between each 20g
- Add a splash of the milk and sieve in 50g of the icing sugar, whisk them into the mixture
- Repeat step 2 until all the milk and icing sugar is incorporated
- Place one layer of sponge on a plate, if the top is not flat (or relatively flat) use a bread knife to cut off the highest part
- Using a knife or palate knife spread around 1/3 of the frosting onto one layer of sponge evenly
- Place the other layer of sponge on top and place the cake into the fridge for 30 minutes, this will firm up the frosting and prevent the two layers slipping around later
- Remove from the fridge and cover the rest of the cake with the rest of the frosting
You do, however, have to pay a price for such delight. At £5.59 this isn’t the cheapest recipe I’ve posted. But, oh my, is it worth that and lots, lots more. I’m going to make this cake very regularly indeed, how can I resist?