White Sugar
As the title suggests, this cake really is magic! It’s super moist with a rich chocolate flavour, incredibly easy to prerepare, and keeps well for several days. Make one large cake or bake in two tins for an impressive layered cake.
Cake
Icing* (optional)
*Halve icing quantity if only making a single layer cake.
This cake can be made dairy-free - simply swap the buttermilk for a plant-based milk, and
use dairy-free spread in the icing.
Perfect chocolate cake........ A couple of tips thou. For a moist chocolate cake do not leave it untill the skewer comes out clean Make sure there is still a little bit of chocolate cake residue on the skewer. Once it is at the stage take it out of the oven and allow to cool. That is how you get the mudcake consistency, timing is everything. And to avoid bits of white flour through your cake be sure to rub all of the dry ingredients together between your hands to remove lumps and mix well or use a sieve then add the wet ingredients. Makes the perfect cake. I always add a little salt to my chocolate icing for that umami salty sweet taste and sometimes I sprinkle broken up salted caramel oreos on top. My babies love it lol
, approved=true, user_name=Eileen Steiner, hs_createdate=1702249873781, rating_new__1_5_=5, id=11175572848}, {comment_text=I can't believe Chelsea hasn't tested this cake yet, it is brilliant, it looks and tastes delicious not to mention minimal washing up as well. It's a win win. Thank you.CHELSEA: Hi there, oops - we have just updated this as we have actually made this cake quite a few times now. We agree with you - it's easy and delish! :-), approved=true, user_name=Amy.R, hs_createdate=1702249871542, rating_new__1_5_=5, id=11175679844}]}Perfect chocolate cake........ A couple of tips thou. For a moist chocolate cake do not leave it untill the skewer comes out clean Make sure there is still a little bit of chocolate cake residue on the skewer. Once it is at the stage take it out of the oven and allow to cool. That is how you get the mudcake consistency, timing is everything. And to avoid bits of white flour through your cake be sure to rub all of the dry ingredients together between your hands to remove lumps and mix well or use a sieve then add the wet ingredients. Makes the perfect cake. I always add a little salt to my chocolate icing for that umami salty sweet taste and sometimes I sprinkle broken up salted caramel oreos on top. My babies love it lol
Preheat oven to 170ºC bake. Grease 2 x 20cm round cake tins or 1 x 23-25cm round cake
tin and line with baking paper.
Cake
Place the buttermilk, coffee, oil, eggs and vanilla essence in a large jug. Whisk to combine.
Place sugar in a large bowl. Sift in flour, cocoa powder, baking soda, baking powder and
salt. Stir to combine.
Add wet ingredients to dry mixture and beat with an electric mixer or wooden spoon for 2
minutes, or until well combined.
Transfer to prepared tin/s, making sure they’re only filled to about half way. Bake for 40-45
minutes (for two layers) or up to 60-75 minutes for one layer, depending on size of tin
used.
Cool in tin/s for 15 minutes before turning out onto a wire rack to cool completely.
Icing (optional)
Sift icing sugar and cocoa powder into a large bowl and stir to combine. Add softened
butter and pour some of the hot water over the top. Mix together with a spatula or electric
beater, adding more water as required to achieve a smooth, spreadable consistency.
Place chocolate in a small heatproof bowl and microwave in 30 second bursts, stirring in
between, until melted and smooth. Stir into icing.
Spread onto cooled cake/s. Sandwich the layers together if making a double layered cake.
Top with sprinkles if desired.
This cake can be made dairy-free - simply swap the buttermilk for a plant-based milk, and
use dairy-free spread in the icing.
Perfect chocolate cake........ A couple of tips thou. For a moist chocolate cake do not leave it untill the skewer comes out clean Make sure there is still a little bit of chocolate cake residue on the skewer. Once it is at the stage take it out of the oven and allow to cool. That is how you get the mudcake consistency, timing is everything. And to avoid bits of white flour through your cake be sure to rub all of the dry ingredients together between your hands to remove lumps and mix well or use a sieve then add the wet ingredients. Makes the perfect cake. I always add a little salt to my chocolate icing for that umami salty sweet taste and sometimes I sprinkle broken up salted caramel oreos on top. My babies love it lol
To serve
Icing
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