Chocolate - ah, the food of the gods! When your sweet-tooth needs some satisfying and you want it fast what could be better than a fresh, luscious and moist cocoa-flavored cake covered with more ooey-gooey chocolate glaze!
This recipe results in a rather light cake with a very moist crumb and it is so good I've had orders for it! The best part about this recipe is that you can easily make these into awesome cupcakes as well topped with some lovely buttercream or add whipped cream, cherries and grated chocolate to create your own Black Forrest Cake.
I find the flavor of this cake comes out more the day after baking so it is the perfect plan ahead cake!
This recipe can easily be made into cupcakes
If making cupcakes, pour the mixture into your cupcake pans and bake at the recipe stated temperature for 12-15 minutes and check if done, proceed in 5 minute increments until cooked through
Will make about 15 cupcakes
Add 3/4 cup chopped nuts (walnuts, hazelnuts, almonds) for great crunch and extra flavor
And add some freshly whipped cream and pitted cherries for a delicious Black Forest Cake
The moisture of this cake is very well suited to making cake truffle balls
YOU WILL NEED
1 cup milk
1 tablespoon vinegar
1 cup caster sugar
1/2 cup oil
1 teaspoon vanilla essence
1 teaspoon baking soda
1+1/2 cups plain flour
1/2 cup good quality cocoa powder
1/2 tablespoon ground coffee
1/2 cup boiling water
160g | 5.5 ounces | 1 cup dark chocolate
3 tablespoons butter
2 tablespoons honey
1/2 teaspoon vanilla extract
Preheat oven to 180ºC/350ºF.
If not using a silicon pan, grease and line a 9” circular cake tin with baking paper.
In a bowl or jug pour in milk, add the vinegar, set aside.
In a large mixing add the eggs and sugar and using a cake mixer or hand mixer, blend until the eggs have gone pale.
Add the oil and vanilla and mix well.
Add the baking soda to the milk & vinegar mix and give a good stir to ensure it all dissolves.
Add the milk mixture into butter, sugar, eggs and vanilla mix and stir until well combined.
Add the plain flour and mix again until well combined.
Mix or whisk the cocoa, coffee and boiling water together until you get a smooth paste and then add to the cake batter, mix again until everything is well blended.
Pour into your greased and lined cake tin and bake for 45 minutes or until a toothpick skewer inserted in the center comes out clean. Remove from oven and allow to cool before serving or frosting.
Place the dark chocolate, butter, and honey in a small saucepan over low heat and stir until chocolate melts or alternatively in a microwave on 50% (medium) heat setting for 60 seconds bursts, stirring in between each heating. (Sometimes just looking is not a reliable indicator if the chocolate is melting, so be sure to stir and check otherwise you may burn your chocolate.)
Remove from heat, stir in vanilla extract and allow to cool slightly and pour generously over your cake.