I love holidays.
Christmas, Easter, Anzac day, Thanksgiving, St Patrick’s Day, although
unfortunately New Zealand isn’t exactly big on holiday events like they are in
the USA. Regardless of that I will take any opportunity to bake, so this Easter
I was excited to have the chance to use my much loved chocolate cake and
frosting recipe that is so ridiculously simple and delicious I always wonder
why I don’t make it every week! But like these holiday events, it’s the rarity
that makes it even more special.
I have made cupcakes
with this recipe before, but today I used loaf tins which I find easier for
serving cakes so the cooking time was slightly different.
Chocolate Cake
Ingredients:
3 cups self-raising flour
2 cups sugar
1½ tsp vanilla extract
¾ cup cocoa powder
2 tsp baking soda, sifted
200g butter, softened
1 cup milk or unsweetened yoghurt (buttermilk also works)
3 large eggs
1 cup boiling hot coffee (personally I'm not a huge fan of
coffee but I can never taste it, and it really adds a richness to the flavor of
the chocolate)
Heat oven to
160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x
20cm loaf cake tins with baking paper.
Place all
ingredients in a bowl or food processor and mix or blitz until the ingredients
are combined and the butter is fully incorporated. Pour mixture into prepared
tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the
centre comes out clean. Allow to cool in the tin. If not using at once, the
cake will keep for about a week in a sealed container in the fridge.
Note: When
piping rosettes you will need about double the mixture as it takes up a lot of
frosting. I promptly ran out ½ through my second cake and since I was
11.30pm at night I was not in any state to whip up some more so I covered it
delicious chunks of mars bars, picnics and Cadbury milk chocolate.
This frosting
recipe from Iambaker is fantastic, check it out here
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