The foolproof, feel-good cake that will get everyone’s taste buds singing is the chocolate cake. Whether you’re baking to cheer someone up, celebrate a special occasion or as a treat for a whole family, this soft, moist chocolate cake will lift your mood, and make your day better!
- Unsalted butter, for greasing
- ¾ cups coffee
- ½ cup unsweetened cocoa powder
- 2 cups all purpose flour
- 1½ tsps baking soda
- Salt, to taste
- 1 egg
- ½ cup sour cream or heavy cream
- 2 tsps pure vanilla extract
- 170 g butter (for cake batter)
- 450 g butter (for the frosting)
- 1 cup semi-sweet chocolate, coarsely chopped
- 3 egg yolks
- 1 cup plus confectioners' sugar, sifted
- 1 tbsp instant coffee granules
Preheat Oven to 180 C and line the base of the baking pan with parchment paper.
To prepare cake batter, melt 170 g butter in a medium saucepan over medium heat, then add coffee and warm through.
Bring coffee mixture to a boil, remove from heat then whisk in cocoa powder until completely smooth. Let it cool for 1 minute.
Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk thoroughly to ensure everything is combined.
In a small bowl, whisk together eggs, sour cream and the vanilla extract until well blended.
Pour cocoa and coffee mixture into the flour mixture, then use a spatula or large spoon to gently stir until combined.
Add the egg and sour cream mixture and continue to stir until incorporated.
Pour the batter into two baking tins. Bake for 25 minutes at 180 C, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pans for 30 minutes, then invert the cake onto a rack to cool. Peel off the parchment.
Make frosting (not in video):
Heat the chocolate at high power in a microwave-safe bowl in 30-second intervals, stirring until most of the chocolate is melted then set aside to cool.
In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy.
Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.
At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge.
Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake.
Refrigerate for at least 1 hour before slicing.