The best ever chocolate cake?

….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!)

The verdict?

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

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16 Responses to The best ever chocolate cake?

  1. nell March 9, 2011 at 9:35 am #

    Oh my days, that sounds so delicious and looks like so much fun to make too! I LOVE Molly pushing the microwave buttons and clever Ava taking her shirt off so she can make as much mess eating the cake as possible.

    Charlotte has been watching loads of Dora too so when I read “Delicioso” I actually said it out loud in the same voice as Backpack. How sad of me! xxx

  2. Anto March 9, 2011 at 12:22 pm #

    This looks great will definitely be trying it this w/end.

    I love the way you bravely get the girls interactive with a task like. I will follow suite. Ive only made cupcakes and pancakes with the girls.

    Lilly and Ava looked like they had loads of fun. Even Molly getting involved clever girl!!

    I hope mine will have fun to.

    Will keep you posted.

    x

  3. Anto March 9, 2011 at 12:33 pm #

    Bron how long should this cake stay in oven?

    thanks x

    • Bronniebakes March 9, 2011 at 12:49 pm #

      I ended up cooking it for about an hour xxx

  4. Prag March 10, 2011 at 12:37 am #

    OMG! This is divine! Sam just brought some into work…and the diet I am supposed to be starting just went out the window!!!

    I have been searching for a cake like this for a while…definitely worth all the calories I tell you. Thanks for sharing. I will try to bake in the next week and let you know how I go.

    MMm…yummy!

    • Bronniebakes March 10, 2011 at 12:47 am #

      Thanks Prag! I think i’ll be using you all to test out some recipes, so stay tuned! Xx

  5. Yelly March 14, 2011 at 1:48 pm #

    Oooooh I think I’m going to be trying this out very soon! Thanks for sharing 🙂

    Oh and I got here from Sweet as Sugar Cookies 🙂

  6. Barry June 5, 2012 at 1:24 pm #

    I have discovered that what makes some cake recipes have a more moist texture is not so much the actual water (moisture) in the recipe, but oil. The oil-based cakes are definitely “moister”. This makes sense because butter in a cake firms up at serving temperature while oil remains liquid. This is the secret to carrot cake for example, or box cakes which always call for oil instead of butter (Duncan Hines, Betty Crocker, etc).

  7. Vanessa January 13, 2013 at 4:50 pm #

    Doy you use a baking core for all your cakes 8″ and over? Or just butter cakes?

    • BronnieBakes Admin January 19, 2013 at 7:58 pm #

      Hi Vanessa 🙂

      I use them for all my 10″ and over cakes

      x

  8. Bettina Lloyd April 18, 2013 at 12:06 am #

    I used this recipe today and made 26 cupcakes out of it. It was lovely! I will be sure to use this recipe again! I only used half a cup of coffee though. Definately worth giving it a go!

    • BronnieBakes Admin April 19, 2013 at 12:00 pm #

      Fantastic Bettina!! that is wonderful to hear as I love that recipe 🙂

  9. Diane February 21, 2014 at 9:42 pm #

    I made this cake and piped chocolate buttercream rosettes all over like the one in iambaker. Was worried that it was a very thin batter when it went into the oven. It rises quite quickly too and had too cook longer than normally would. It was just heaven. I made it for a friend at work who was having a birthday. Big big hit. Thank you so much for this site. Love it so much and you have helped me so much. Thanks.

    • BronnieBakes Admin February 22, 2014 at 1:41 pm #

      yay – I’m so happy to hear that!!!

      xx

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