Utterly Awesome Chocolate Cake
Er, am I allowed to say things like that?! I’m not blowing my own trumpet. I didn’t create this recipe – I just tinkered with it. Like it? It’s a thing of beauty, right?
Can we talk about recipe provenance? Once, many years ago when we still lived in Sydney, my friend Anne-Marie made this cake for her son’s birthday party and I begged for the recipe. It was, she said, her friend Carol’s recipe. It was handwritten. Did Carol make it up? Was it a family recipe? Or did she find it in a book? I never even met Carol. And after you’ve reduced the sugar and the oil and upped the cocoa and baked it for every birthday in your family for ten years, does it count as yours? I don’t even know.
Here’s what I’d like though: I’d like this to be your recipe. Please take it! Make it on a Sunday! Or for birthday cakes! It’s delicious. And easy.
A gloriously chocolatey chocolate cake that doesn’t actually use chocolate, which is convenient because it’s a lot harder to snack on a box of cocoa powder in the pantry than on a block of 70 per cent. Or budget cooking chocolate. Everything that looks good at three in the afternoon.
Thank you, utterly awesome chocolate cake, wherever you came from.
Ingredients 12
330 g white sugar
185 ml grapeseed oil
2 free-range eggs
250 ml coffee, cooled
250 ml full-cream milk (whole)
300 g plain flour (all purpose), sifted
125 g unsweetened cocoa powder, sifted
1 tsp salt
1 tsp baking powder
2 tsp bicarbonate of soda (baking soda)
Chocolate Cream
2 tbsp butter, softened
3 tbsp full-cream milk, whole
310 g icing sugar (confectioners')
60 g unsweetened cocoa powder
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Method 9
Preheat the oven to 165°C (325°F). Grease and line 2 x 20 cm (8 in) round cake tins.
Mix together the , , , and in a large bowl.
Sift together the , , , , and .
Add the dry ingredients to the wet mix and beat well until the batter is smooth (don’t be alarmed, this is a very wet batter).
Pour into the prepared cake tins and bake for about 35 minutes.
Leave to cool in the tins for 10 minutes, then gently remove and cool on a wire rack. To do this, run a knife around the edge of the cake, place a plate on top of the tin and flip the cake upside down onto the plate. Place the cake rack on top of the cake and carefully flip again to get it onto the rack the right way up.
Chocolate Cream
For the chocolate cream, beat the softened , and together well.
Use approximately one-third of the chocolate cream mix to sandwich the cakes together and the remainder to ice the top of the cake.
Awesome.
