I knew it had been a while since my last post but I didn’t realise it had been this long. So to make up for this long absence I bring to you a deliciously moist and scrumptious double chocolate cake. Am I forgiven?
I made this cake for a friend’s birthday last Sunday and everyone loved it so I am sure you will too. It’s soooooo moist! It was, once again, a Pinterest pin, so that I am keeping up trying my pins instead of just going crazy with the pinning and forgetting about them.
This amount of the ingredients in this recipe is to make a layered caked. I didn’t make a layered cake as for one thing I only have 1 cake tin and for another I simply didn’t have the time. So what happened is that I did my friends cake and with the leftover batter I put it in a small loaf tin to bake and we kept this one for us! It was only small…and I think the baker deserves a little present sometimes…
Of course you can make your cake layered and it would probably taste even more awesome!
The original recipe, which I found here, used buttermilk but I couldn’t get any that day so I swapped it for yogurt and it worked great.
For the cake
87g semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups yogurt
3/4 teaspoon vanilla
For the icing
114g semi-sweet chocolate
a heaping 1/4 cup of icing sugar
3 eggs, well beaten
4 tablespoons butter, room temperature
Preheat oven to 150C.
- To make the cake:
Grease and line your cake tin. Chop the chocolate and add to a bowl with the hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted.
In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat eggs until thickened slightly. Slowly add oil, yogurt, vanilla. Add the melted chocolate mixture, beating until combined well.
Now add the dry mixture you sifted earlier. Mix until combined, don’t over mix.
Add batter to tin (or tins if you are doing a layered cake) and bake 1 hour to 1 hour and 10 minutes, until a skewer comes out clean.
Leave it to cool and it will be ready for icing.
- To make the icing:
In a small saucepan on low heat, melt the chocolate. Stir in the icing sugar sugar. Stir in the eggs. I found this part a bit tricky as it felt very easy to get it lumpy (mine did a little), so you have to be good with your whisk. Cook over low heat until thick then stir in the butter one tablespoon at a time. Leave it to cool before icing the cake.
This cake kept really well, in fact probably better than many cakes I’ve tried. I didn’t keep it in the fridge but well wrapped in a cake tin (that is for the little one that I make for Christoph and I, the birthday one was eaten in 5min).