Chocolate Cake

So this weekend my 6 year old son has been craving a sweet treat. He has been asking non-stop for me to make him a chocolate cake... well, he also said he would help make it! As I am sure is the case for most parents, the weekends are always busy, there is always something to do, even in the current lockdown. So today I decided to treat him and make him the most delicious chocolate cake I know how. To say thank you for his patience.

I found this recipe some years ago and as always have adapted it over the years, to develop those rich chocolate flavors. If you're having a chocolate cake then it must be indulgent and decadent, right? This cake has all that covered. But I didn't just stop there. To elevate this little beauty even further, I've top it all off with a creamy chocolate frosting. All that is left to do is grab a slice, sit back and enjoy!

                                                              

Ingredients

For the cake:

430g plain flour

500g sugar 

180g good cocoa Powder 

2 tsp bicarbonate of soda (baking soda)

1 tsp baking powder 

1 tsp salt 

250ml butter milk

125ml vegetable oil 

2 large eggs (room temperature)

1 tsp vanilla extract/essence 

250ml hot coffee

For the frosting:

170g dark chocolate 

225g unsalted butter 

1 large egg yolk 

1 tsp vanilla extract 

310g icing sugar 

1 tbsp instant coffee powder 

Method 

For the cake:

Pre-heat the oven to 180

Line the base of two 8 inch round cake tins, then butter and flour the sides

Sift the flour, sugar, cocoa powder, baking power, bicarbonate of soda and salt in a large bowl. Mix with a whisk to combine the ingredients.

In another bowl, combine the butter, milk, eggs and vanilla and mix well.

Add the wet ingredients, along with the hot coffee, to the dry ingredients, slowly mixing as you go to avoid lumps. Scrape the bottom of the bowl with a rubber spatula to ensure that the mixture is well combined.

Pour the batter into the prepared tins and bake for 35-40 minutes, or until a inserted skewer comes out clean.

Cool the cakes in the tins for 30 min, then turn out onto a wire rack to cool completely.

For the frosting:

Chop the chocolate and place in a heat proof bowl set over a pan of simmering water, stir until just melted and set aside until cooled.

In the bowl of an electric mixer, with a paddle attachment, beat the butter until light in colour and fluffy, add the vanilla and continue to beat until combined.

Turn the mixer to low, gradually add the icing sugar, then beat at a medium speed, scraping down the sides of the bowl as necessary, until smooth and creamy.

Dissolve the the coffee powder in hot water. With the mixer on low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread on the cool cake immediately. 

To frost the cake, place on layer of cake flat side up on a flat plate or a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and the sides of the cake. I like giving the frosting a rustic look, so there is no need to be perfect here.