Moist chocolate cake

 

 

Chocolate.....more chocolate...

If you like chocolate then this is a sponge cake for you.

Rich, moist, and very chocolatey..

 

Ingredients:

 

125g dark chocolate, chopped

125ml hot strong coffee

60ml corn oil

 

125g plain flour

1. Tsp bicarbonate of soda

1/2. Tsp baking powder

120g caster sugar

60g cocoa powder

 

1 egg

125ml buttermilk*

 1/2. Tsp vanilla extract

 

*If you don't have buttermilk, you can replace this by mixing 1/2 tbsp of lemon juice to 125ml of fresh milk but let it rest for 5 minutes before you use it.

 

Melt the dark chocolates and then pour hot coffee in and stir to combine.
Add corn oil to the chocolate and coffee mixture and stir to combine.
Set aside to cool.

 

 

Prepare and weigh out the rest of the ingredients.

In a bowl, mix the flour, raising agents, sugar and cocoa powder together.

 

 

Pour the cooled chocolate and coffee mixture into the bowl of sifted flour and whisk gently adding the buttermilk, egg and vanilla extract.
Mix until you get a silky smooth batter.

 

 

Pour into a lined 7 inch cake tin.
I only lined the bottom of the cake tin.

 

Tap gently on the table top twice.

Bake in a preheated oven at 180c for 50-60 minutes.

 

 

As this is a tall cake make sure your cake tin is at least 3 inches tall.
You can get 3 layers from this size.

You can bake this in an 8 inch cake tin but reduce baking time to 40 -50 mintues.
With a bigger cake tin, you can only get a two layered cake from it.

Important note:
Always test your cake by inserting a skewer in the centre of the cake to see if it comes out clean, all ovens work differently so don't skip this step as once you take it out it will take longer to rebake it and it will ruin your cake.

 

 

Let the cake sit in the baking tin for 15 minutes before releasing it out to cool on a wire rack.



 

Your cake needs to be cooled completely before you cut it into layers, as you get less crumbs and I always use a serrated knife to cut my sponge cakes.