I've declared this as my go-to chocolate cake recipe from now on. No more fussing about with other recipes :p
Chocolate Cake
via kitchencorner
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
2 teaspoon granulated coffee
Chocolate sour-cream frosting
100g chocolate, break into pieces
64g unsalted butter, at room temperature
50-64gm confectioners’ sugar, sifted
3 Tbsp unsweetened cocoa powder, sifted
Pinch of salt, sifted
1/2 cup plus 1 tbsp. sour cream , room temperature **12 or 20% fat
added rum for extra flavour
For the cake:-
1) Pre-heat oven at 180°c.
2) Add flour, sugar, cocoa, baking powder, baking soda and salt to a large
bowl. Whisk through to combine using a hand whisk to stir through flour
mixture until combined well.
3) Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix
together until well combined. Mix the granulated coffee with boiling
water then pour into the cake batter and mix well combine.
4) Distribute
cake batter evenly between the two prepared cake pans or one cake pan
where you can cut horizontally after the cake is baked and cooled down.
5) Bake for 30-35 minutes if using two pans or 1 hour until a toothpick or cake tester inserted in the center comes out clean.
6)Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
For chocolate frosting :-
1) Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm.
2) In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale.
3) Gradually mix in the sifted confectioners’ sugar, cocoa powder and salt, beat until light and fluffy.
4) Beat in the melted and cooled chocolate and then the sour cream.
5) Continue beating until the mixture is smooth and well blended.
Frost cake and decorate as you desire.
