COFFEE CHOCOLATE CAKE
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
Chocolate Frosting:
1½ cups butter (Unsalted, Room temperature)
1 cup cocoa powder
1 tbsp vanilla extract
5 cups powdered sugar
½ cup milk
Cake:
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.
Chocolate Frosting:
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.
Assembling:
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.
Enjoy!
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.
