Indulgent Chocolate Cake
Okay, here’s the whole truth: today’s post was meant to be Blueberry Muffins from my fancy expensive cookbook, but somehow everything went horribly wrong. I burned the muffins, they got stuck in the tin and then fell apart when I tried to un-stick them. And they tasted horrible. Thinking back, it’s almost comical. At the time, I was so devastated I wanted to curl up on the ground crying. Slowly, after a lot of encouragement from Boyfriend, I remembered that I’m usually pretty good at baking. Enter Indulgent Chocolate Cake.
This recent fail brought with it two valuable pieces of knowledge. One: I most certainly do not like the taste of molasses in baked goods. Two: always get yourself to the store to buy goddamn muffin cases – no amount of greasing will do. Important life lessons, friends, very important. Thankfully, there were no kitchen fails when it came to baking this ‘Indulgent Chocolate Cake’.
This is a cake made with chocolate, coffee & buttermilk (all the good things). It’s also covered head to toe, and everywhere in-between, with chocolate frosting made with butter and cream, hence the name. It’s good to indulge, friends – good for the soul, good for the taste buds. Trust me, this is a good one. It might even be 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, and the moistness of the cake is just a match made in heaven.
Indulgent Chocolate Cake
A three-layered, 7-inch wide indulgent chocolate cake.
Yield: 7 inch cake
Author: Vicki
INGREDIENTS
for the cake
250 g plain flour
300 g caster sugar
1 tsp baking powder
2 tsp bicarbonate of soda
50 g cocoa powder
2 eggs
1 cup buttermilk
1 cup strong coffee, cooled
120 g salted butter, melted and cooled
for the frosting
300 g butter, at room temp
300 g icing sugar
40 g cocoa powder
200 g dark chocolate, melted and cooled to room temp
1/3 cup + 1.5 tbsp heavy cream
DIRECTIONS
Preheat the oven to 175C, & butter & flour (with cocoa powder) three 7-inch cake tins; set aside.
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.
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.
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.
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!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
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