A recipe from Kat – Surry Hills
I’m popping this on my site as one of my basic recipes. My reason is that this recipe can be used to create some great cakes. I mix it with peanut butter frosting, layers of cheesecake, layers of mousse, fruits, ganache and all sorts to create some lovely cakes and desserts.
This recipe makes 2 nice layers
1 3/4 cups plain flour
2 cups sugar
3/4 cups cocoa
2 tspn bicarb soda
1 tspn baking powder
1 tspn salt
1 cup buttermilk
1/2 cup vegetable oil
1 1/2 tspn vanilla paste
250ml strong coffee (freshly brewed)
Grease 2 x 9 inch springform cake tins and place a circle of baking paper in the bottom.
In a large bowl mix the dry ingredients – flour, sugar, cocoa, bicarb, baking powder and salt. In another bowl mix the wet ingredients excluding the coffee – buttermilk, oil, eggs and vanilla.
Start mixing the dry ingredients on low speed and slowly drizzle in the wet ingredients.
Once this is well combined slowly add in the coffee and mix it in to create a nice wet batter.
Pour the batter into the prepared tins and bake at 180 degrees for around 30-40 minutes. Its ready when you pop in a toothpick and it comes out clean. Allow the cakes to cool in the tins for 30 minutes before turning them out onto a cooling rack. Once the cakes are completely cool, wrap them in baking paper and then in foil and pop in the freezer if you plan to use them later.
I find the cakes are easier to decorate if frozen…. and it also allows you to make them well in advance. Just ensure that you leave sufficient time for them to defrost before serving.
As I said these cakes can form the basis of a variety of cakes and desserts. Have some fun and combine some flavours with this rich, fudgey, chocolate cake and see what you come up with.
On the below cake I combined 2 layers of this chocolate cake, with 2 layers of chocolate cheesecake and topped it with chocolate fudge frosting and a chocolate glaze. I topped with raspberries to serve.