Indulgent Chocolate Cake

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Okay so here’s the whole truth: today’s post was meant to be about Blueberry Muffins from my new fancy expensive cookbook, but then somehow everything went wrong. They got burned in the oven, they got stuck in the damn tin, they fell apart when I tried to un-stick them, & they tasted horrible. I mean, it’s almost comical, right? At the time I just wanted to curl up in a ball on the ground & cry, which was totally ridiculous, I know, but it’s hard when something like that happens, it knocks you down & hurts real deep. Slowly, after a lot of encouragement from Boyfriend, I remembered that (despite this one little hiccup) I’m usually pretty darn good at baking. Enter Indulgent Chocolate Cake. 

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This recent fail brought with it two valuable pieces of knowledge: I most certainly do not like the taste of molasses in baked goods; and no matter how much you grease a muffin tin before use, it will begrudgingly hold onto your muffins while you try everything you can to get them out, all to no avail, so just get your butt out to the store to buy some goddamn muffin cases. Important life lessons, friends, very important. Thankfully, there were zero kitchen fails when it came to baking this ‘Indulgent Chocolate Cake’ (unless you consider scaring a 2-year old with the noise of the whisk a fail? I do). 

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Basically, it’s a cake made with chocolate & coffee & buttermilk (all the good things), & it’s covered head to toe & everywhere in between with chocolate frosting that’s made with butter AND cream (definitely all the good things), hence the name. It’s good to indulge, good for the soul & good for the taste buds. Trust me, friends, this is a good one, probably (dare I say it?) the best chocolate cake I’ve ever tasted. I know, big statement, but it’s true! The combination of a dirt simple recipe that pretty much screams “you can do it, no kitchen disasters here!” & the ridiculous lightness of the frosting & moistness of the cake is all just a match made in heaven; have faith. 

Printable Recipe

Makes one three layered 7-inch wide cake | Adapted from Call me Cupcake. 

Ingredients

  • 250g plain flour
  • 300g caster sugar
  • 1 teaspoon baking powder
  • 2 teaspoons bicarbonate of soda
  • 50g cocoa powder
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup of (cooled) strong coffee
  • 120g of (cooled) melted salted butter
  • 300g butter, at room temperature
  • 300g icing sugar
  • 40g cocoa powder
  • 200g dark chocolate, melted & cooled to room temperature
  • 1/3cup & 1 ½ tablespoons heavy cream

Recipe

  1. Preheat the oven to 175C, & butter & flour (with cocoa powder) three 7-inch cake tins; set aside. 
  2. In a large bowl, sift together all of the dry ingredients. Once combined, add all of the other ingredients into the bowl & mix with a whisk until thoroughly combined. 
  3. Divide the batter evenly between the 3 cake tins & bake in the preheated oven for about 30-35 minutes, or until a skewer inserted into the centre of the cake comes out just clean; leave to cool in the tins for 15-minutes before inverting onto a wire rack to cool completely. 
  4. As the cake cools, make the frosting. In a large bowl, beat together the butter & icing sugar with an electric whisk until light & fluffy. Add the cocoa powder & beat to combine. Add the melted chocolate & beat for a minute, until combined thoroughly. Finally, beat in the cream until a smooth & luscious frosting forms. 
  5. Assemble the cake by layering the cakes with the frosting spread in between & all over the sides. Decorate with sprinkles or fresh flowers or crushed chocolates. Enjoy! 


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