Food & Wine
Chocolate coffee layer cake
Perfect for birthdays or even occasions that are a little more special, this dark chocolate cake has a dense, chocolatey flavour intensified by the coffee.
Ingredients:
- 90g dark chocolate bits
- 1 ½ cups instant coffee powder or granules
- 3 cups sugar
- 2 ½ cups flour
- 1 ½ cups dark cocoa powder
- 2 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 ¼ teaspoon salt
- 3 eggs
- ¾ cup vegetable oil
- 1 ½ cups buttermilk, shaken
- ¾ teaspoon vanilla essence
Method:
- To begin, preheat oven to 150°C and grease and line two 25cm cake tins with baking paper.
- Put the chocolate in a bowl, add instant coffee powder or granules and pour 1 ½ cups boiling water over the chocolate. Mix together until smooth.
- Sift the flour, baking powder, baking soda and salt together in a large bowl.
- Beat eggs until thickened and lemon coloured (around five minutes).
- Slowly add the oil, buttermilk and vanilla, beating after each addition.
- Then add the sugar, before mixing in the chocolate and coffee mixture.
- Sift the cocoa powder over the bowl and mix until combined.
- Pour half of the flour mixture over the wet mixture and mix until the flour is combined.
- Add the other half and beat it all together until well combined.
- Divide the batter between the tins and bake in the middle of the oven, rotating after 30 minutes, until a skewer inserted into the middle comes out clean or with a few moist crumbs attached, around about an hour.
- Leave to cool completely in the tins and then turn out onto a wire rack to set.
- Put them into an airtight container the next morning until ready to decorate.
What’s your secret to the perfect chocolate cake? Please share your tips and hints in the comments below.
Written by Chloe Kincaid. First appeared on Stuff.co.nz.
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