Hi there! Welcome to another baking post! 🙂
Was my husband’s birthday last weekend and as always, I picked a recipe for a cake. And since the boys of the house (aged 18 and below) ruled for chocolate, a new chocolate cake recipe it was!
I got this recipe from the joyofbaking.com site and boy, did it turn out good! Super soft and super yummy! And the batter holds good for three layers in the recipe so is a good sized cake, if ever you want to make one like this.
My apologies for this picture. It was all I had left to take one picture before it all disappeared! No. Am not joking! And it was cut quite chunky too…easier to eat I guess! 😀 Oh well. Secretly super happy that all at home liked it enough to finish it off so quickly! Even though it was a birthday cake, I did not make the frosting for it as everyone would rather eat the cake and not feel too guilty about calories added on with the frosting! If that even makes sense! 😀
You will need –
4 ounces (115 gms) – chocolate, chopped (can use dark, semi-sweet or milk chocolate – I used dark chocolate for this one. I also did not measure exactly and actually used close to 125 gms! More chocolate power!)
Melt over a double boiler and keep aside to cool.
2 1/4 cups – cake flour (the original recipe says this is a much better base for a lighter and softer cake. Stephanie says for 1 cup of cake flour, it is 3/4 cup of flour + 2 tbsp cornflour. I did not have cornflour at home so used normal flour and it came out super soft! So please feel free to go with your comfort levels)
3/4 cup – cocoa powder
1 1/2 tsp – baking powder
1/2 tsp – baking soda
1/2 tsp – salt
Sift all the dry ingredients and keep aside.
1 cup – lukewarm coffee (or water) – I used water in my cake
1 cup – buttermilk
Mix the water and buttermilk and keep aside.
1 1/4 cup – butter, room temperature
2 1/4 cups – castor sugar
5 – eggs
1 1/2 tsp – vanilla extract
Cream the butter till soft and add the sugar and beat till light. Add the eggs (one at a time if you have the time and patience!) and beat well till mixed and combined well. Add the vanilla and beat again.
Add the melted chocolate and beat to combine well. Now add the buttermilk and water mix and beat again.
When it is all combined, add the flour mix and fold in gently.
Pour batter into greased pans (I used two pans – the original recipe calls for three pans) and bake at 350 F (180 C) for 30-35 minutes. Check the center and bake for another 5 minutes if not done.
Cool on wire rack and wait till you can cut into it! 🙂
Lovely soft texture and very spongy! The original recipe also gives a frosting recipe which I wanted to try but did not have the time for. You are welcome to add any kind of frosting to this but the cake by itself is amazing so why adulterate it eh?? 🙂
Try this and let me know how it turned out! And thanks for dropping by! 🙂