….well… I Am Baker certainly seems to think so!
I had some buttermilk left over from a cake I made yesterday, so I decided to give her recipe a try:
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
First up we greased and lined the pans with baking paper. I’ve found this is quite a fun thing to do with the girls as Lily is into tracing and cutting, and Ava loves using the spray!
I have been using a baking core for all my cakes 8″ and above as it helps the heat distribute evenly so you don’t get burnt edges and and undercooked centre.
Next up we measured out the dry ingredients and sifted them into a bowl
Next up we mixed the wet ingredients (with the exception of the coffee) into a different bowl and then grabbed our trusty whisk and wooden spoon
Or in Molly’s case… she grabbed a chair and started pushing the microwave buttons 🙂
We then mixed the dry ingredients into the wet ingredients in 3 batches and gave a good stir to remove the lumps
We then brewed our cup of fresh hot coffee, quickly mixed it in and then put into our lined pan
I also use baking strips which you soak with water and then attach around your pan. The moisture in the strips help the cake to cook evenly and level.
Next we put the cake in the oven and cleaned up the kitchen. But not before the best bit…. licking the bowl and spoons!
I never follow the instructions for cooking time due to every oven being different. So, I always cook my cakes on 150 degrees and allow extra baking time from the recipe.
Note to self: READ the instructions properly and use the right size pan! 8″ was obviously not large enough, so next time i’d use a 10″
Usually I leave my cakes to cool in the pan, but this smelt delicious and there was no way the girls were going to wait a few hours! So… I whipped up some chocolate ganache (hadn’t thought about ingredients for the icing! so just had to go with what I had) and quickly spread that on top before cutting out our slices (the steam was still coming out of the cake… yum yum!)
A resounding Delicioso! (my girls have obviously been watching too much Dora)
I looooved this chocolate cake. After making so many mud cakes recently, it was nice to have something lighter. It was incredibly moist, which was probably due to the cup of boiling coffee.
Things I’d change for next time…
– I’d let the cake cook in the pan and then properly level and tort it
– I’d make up a batch of Italian Meringue Buttercream and mix it with some chocolate ganache to get a nice chocolate meringue icing and then use this to tort and cover the cake
– I’d do this at night time when the girls are sleeping!! Chocolate is messy and doesn’t look pretty on a beige couch