The Best Chocolate Cake Recipe I Have Ever Used!
This is the best recipe I have ever used and so I had to share. I have been baking for some years and have had a chance to do more, more consistently since having my little girl. I am not brilliant but I really love it.
Chocolate is a favorite in this house - cakes, mousses, croissants, spreads etc. So we do often make things with cocoa or chocolate. But this cake was out of this world. I have used this recipe to make cupcakes, loaves, and traditional cakes. Do try it, it is fab. Part of why it is fab is the great tips for mixing the ingredients.
And it's all thanks to the wonderful Jennifer Graham and her book: The Crabapple Bakery Cupake Cookbook.
3 cups plain flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons instant coffee granules
1 cup hot water
1 cup cocoa
1 cup cold water
200g softened butter
2 and a half cups castor sugar
1 tablespoon vanilla extract
Makes 24 cupcakes or 2 loaves or 2 (20cm) layer cakes
Preheat oven to 170C. Line muffin trays with cupcake papers, loaf tins with loaf papers or grease layer cake tins.
Sift together the flour, bicarb, baking powder and salt. This is really important as you don't want any lumps.
In a separate bowl whisk together the coffee, hot water and cocoa until you have a smoothn paste. Make sure there are no lumps. Add the cold water and whisk until evenly combined.
In a separate bowl, cream the butter. Do this until it is smooth. Add the castor sugar a third at a time, beating after each addition. Until smooth. When all is added beat until fluffy. You can't over beat the butter and sugar and the fluffier it is the bouncier and scrummier your cake will be.
Add the eggs one by one to the butter mixture, beating for at least a minute after each one. After all are added beat again until light and fluffy. Add the vanilla extract and beat until combined.
Add a quarter of the flour to the creamed mixture and beat on a low speed until combined. Add a third of the cocoa mixture and beat until combined. Repeat this process twice more. Add the remaining quarter of the flour and beat until thoroughly combined: do not over beat as this will toughen the mixture. If you want to do the best job possible, you should do this by hand with a slotted spoon, but I do it in the mixer and as long as you are careful it is fine.
Spoon into tins and bake until a fine skewer comes out clean. About 20mins for cupcakes, 40mins for loaves and 30mins for layer cakes.
Remove from tays and cool on a wire rack.
Then take inspiration from the amazing images on the web for decorating and icing your creations. Here are a few of my favorites...