COFFEE CHOCOLATE CAKE
1¾ cups flour (All-purpose)
2 cups sugar (Granulated)
¾ cup cocoa powder (Unsweetened)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs (Large)
1 cup buttermilk
1 cup strong black coffee (Room temperature and NOT boiling hot)
½ cup vegetable oil
1 tsp vanilla extract
1½ cups butter (Unsalted, Room temperature)
1 cup cocoa powder
1 tbsp vanilla extract
5 cups powdered sugar
½ cup milk
Heat oven to +-180°C.
In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt. Keep aside.
In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
Dump dry flour mixture into this wet mixture and mix until just combined.
Pour batter into a round cake pan that has been greased and floured.
Bake for 35-38 minutes or until an inserted toothpick in the center comes out clean.
Allow the cake to cool down completely.
In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
Gradually, add powdered sugar (1 cup at a time), alternating with some milk and continue mixing until smooth and creamy.
Once the cake has cooled down, spread frosting on top of the cake and cover the entire cake in chocolate frosting.
Toss a variety of chocolate chips on top of the cake for decoration.
Recipe and photo: Hanna Lombard
Nota: Hanna Lombard – Ek moet sê, die resep werk nie so lekker vir cupcakes nie, maar ons cupcake flop het lekker ‘cake pops’ gemaak.