Moist Chocolate Cake

As a part of my desire to spend dedicated quality time with Mila and Sam I have committed to baking with them as often as possible.  Last week we chose to make a delicious, moist chocolate birthday cake for my sister Chanelle who was inviting friend’s over for a birthday picnic.  Mila was away with my in-law’s in the Drakensberg (we stayed home because Dylan had to study) and so Chan and her boyfriend came over to bake with us.  It was so much fun!  Chan and Paul did most of the baking (Chan is an avid baker and Paul is a chef), Sam did most of the messing and I did most of the playing and snapping on my NIKON camera.

The recipe was found on Pinterest and I must say, the outcome was amazing.  The buttermilk and coffee used in this cake make it extremely moist and very decadent.  We then chose to make a ganache icing which was perfect.

Enjoy it… Below are some of the pic’s I took and remember, as Barney says “sharing is caring”.

MOIST CHOCOLATE CAKE
Author: Jennifer Hill
Prep time:  15 mins
Cook time:  35 mins
Total time:  50 mins
Serves: 12
Ingredients:
– 1¾ cups all purpose flour
– 2 cups granulated white sugar
– ¾ cup unsweetened cocoa powder
– 1½ tsp baking soda
– ¾ teaspoon salt
– 2 large eggs
– 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
– ½ cup butter, melted
– 1 tbsp vanilla extract
– 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Method:
  1. Preheat oven to 180 degrees celcius. Grease and flour two 22cm baking pans and set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or icing.
Ganache Icing: (found on the Martha Stewart site)
Ingredients:
– 250 grams semisweet chocolate, finely chopped (I used Lindt)
– 1 1/2 cups heavy cream (I used woolies double cream)
Method:
Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.
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