Ultimate Chocolate Cake
Anyone who knows me will tell you that I LOVE chocolate cake. But more specifically, I love THIS chocolate cake.
It took a fair few batches to find the right balance of ingredients, but this recipe hits the jackpot.
It’s moist, it’s rich, it’s the perfect mixture of both fudgy and fluffy, and – wait for it – it’s made with just one bowl and one whisk. A dream cake!
But enough from me; I will let this recipe speak for itself…
INGREDIENTS
300g self-raising flour
225g caster sugar
225g light brown sugar
100g cocoa powder
1tsp baking powder
1 ½ tsp baking soda
1tsp salt
1tsp ground coffee
300ml buttermilk
125ml vegetable oil
2 large eggs (room temperature)
2 tsp vanilla extract
250ml boiling water
METHOD
- Pre-heat your oven to 170°C (340°F, gas mark 5). Grease and line the bottom of three 8-inch loose-base cake tins. Add roughly a tablespoon of cocoa powder to the tin and gently shake it around so that it sticks to the greased sides, then tip out any excess.
- Sift all of the dry ingredients into a large bowl and whisk thoroughly. Next, add the buttermilk, oil, eggs and vanilla and whisk again. This should result in a thick, chocolatey paste. Slowly pour in the boiling water and whisk until the mixture is lovely and glossy.
- Divide the batter equally between the three prepared tins and bake for 30-35 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- Remove from the oven and allow the cakes to cool for 10 minutes in their tins before transferring to a wire rack. They should lift out pretty easily, but run a palette knife round the edge to give them a helping hand if you need to.
- Allow the cakes to cool completely before frosting.
Have you tried this recipe? I’d love to know what you think! Drop me a message in the comments below.
