Ingredients
Chocolate Cake
- 450 g self-raising flour
- 450 g sugar
- 1.5 tsp vanilla extract
- 60 g cocoa powder
- 2 tsp baking soda, (bi-carb soda)
- 200 g Butter, (softened, cubed)
- 250 g Milk, (or alternatively you can use 1 cup of unsweetened yoghurt)
- 3 --- large eggs
- 250 g boiling hot coffee, (I used 2 tsp instant coffee mixed with boiling water)
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I'm cooking this todayRecipe's preparation
- Preheat oven to 160°C fanbake.
- Grease a 30cm-diameter springform cake tin and line the base and sides with baking paper.
- Place all ingredients in the bowl (in order that ingredients are listed).
- Put on lid and mix for 30 seconds, speed 5.
- Open lid, scrape sides of the bowl down with a spatula and mix a further 5-10 seconds, speed 5 until the ingredients are combined and the butter is fully incorporated.
- Pour into prepared tin and smooth top.
- Bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean.
- Cool the cake in the tin.
- If not using straight away, store in an air tight container in the fridge for up to a week or cake can also be frozen uniced.
- Original Recipe - //www.annabel-langbein.com/recipes/the-ultimate-chocolate-cake/279/
Method
Tip
I used a 23cm spring form tin. Luckily I lined it with baking paper above the height of the tin because the cake reached well over the top of the tin while baking.
You can not taste the coffee, it enhances the chocolate flavour and is recommended you leave it in. However, if you wish to leave it out, you can substitute for hot chocolate powder.
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Recipe is created forTM 31
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Comments
This was really good. Due to the amount of mixture I made one big cake and 8 cupcakes. I changed the coffee for dark drinking chocolate and it was divine. The entire family loved this. I made a chocolate buttercream to go on top.
This will be my go to for chocolate cake and cupcakes in the future.
Oh my goodness - what a cake!! 10/10
quick and easy, and cooked fairly much to time.
So happy with how this turned out, and was a very impressive birthday cake.
Sliced in half, smeared icing in the middle and decorated with choc fudge icing.
Great recipe cooked in two tins
Amazingly easy cake...I made 6 muffins and remainder I cooked a cake in a normal sized spring form tin...reduced the sugar...fabulous cake...thank you!
Beautiful moist cake. I made it for my husband's birthday. He took some to work and his workmates loved it. My go to chocolate cake.
My absolute go-to cake!
This is Devine! Everyone loved it! I didn’t have a big enough tin, so did one in a spring form and one in a bunt tin ( which I sent to work with hubby and got a massive thumbs up from the work boys)
I did a chocolate cream cheese icing. Put it on top of tue bunt cake and for the sling form, cut it in half and put in inside the cake! Absolute winner, so quick and easy ( so is the chocolate cream cheese recipe I got off the community)
this will be my go to choc cake from now on!
Choc cream cheese recipe
https://www.recipecommunity.com.au/baking-sweet-recipes/chocolate-cream-cheese-frosting/2s0rqina-c6ffb-024976-cfcd2-q6bi3k7j
This has been my 'go to' birthday cake for 2 years now. It's delicious.
What a great recipe! This is definitely going to be my go-to Chocolate cake to feed a crowd from now on. I did use espresso instead of the instant coffee, but as far as changes go that was it.
I made this in the 30cm springfrom tin as directed and when it was cool I halved the cake and used a cream cheese icing as the filling and made it a 'naked cake' when icing it. I held up beautifully was just so easy to work with. Definitely a keeper!
Has anyone tried gluten free flour in this recipe at all?
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