Chocolate Cake

Name: Chocolate Cake
Yield: Serves 12 servings
Cuisine: British
Ingredients: 250 g butter at room temp; 200 g dark chocolate; 1 1/2 tsp instant coffee dissolved in 350ml boiling water; 250 g caster sugar; 2 eggs beaten; 2 tsp vanilla bean paste; 30 g cocoa powder; 240 g plain flour; 3 tsp baking powder; Pinch salt; 100 g dark chocolate; 130 g butter (room temp); 220 g icing sugar; 1 tsp vanilla essence

Hayley Bradley @Hayley_eats

Bristol, UK

The sponge is Helen Goh’s recipe in Sweet (current fave cookbook) and it’s been called ‘World’s Best Chocolate Cake’ so I thought I should definitely try it! Is actually really simple to make. The recipe puts it all in one tin but I have spilt over two tins. I made a simple chocolate buttercream (not the ganache in the recipe) to sandwich together and cover.

Hayley Bradley @Hayley_eats

Saved

Ingredients

Serves 12 servings

250 gbutter at room temp
200 gdark chocolate
1 1/2 tspinstant coffee dissolved in 350ml boiling water
250 gcaster sugar
2eggs beaten
2 tspvanilla bean paste
30 gcocoa powder
240 gplain flour
3 tspbaking powder
Pinchsalt
Chocolate Buttercream
100 gdark chocolate
130 gbutter (room temp)
220 gicing sugar
1 tspvanilla essence

Saved

Steps

1

Heat oven to 150c and grease 2 x 23cm cake tins
2

In a large bowl break the chocolate into chunks and cut the butter into 2cm cubes. Pour over the hot coffee and stir until melted
3

Add the sugar and whisk until dissolved.
4

Add eggs and vanilla and whisk until thoroughly combined.
5

Sift in the flour, cocoa powder, baking powder and salt and whisk until combined.
6

Pour the cake batter into the cake tins. Bake in oven for 35 minutes (check cooked by inserting a skewer and it comes out clean)
7

To make the buttercream- melt the chocolate over some boiling water. Leave to cool to room temp. Beat the butter and sugar until light and fluffy, add the vanilla and chocolate and beat until well combined.
8

Once the sponges have reached room temperature (atleast 1 hour) spread 1 third of the buttercream over one sponge, sandwich with the second sponge and cover with the remaining buttercream. 😋