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.

P R I N T

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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