I have been writing recipes on this website for a really long time. From at least 2007...I know! AGES. And in all that time I really hadn't noticed that there really wasn't a basic chocolate cake recipe on here. WOW. What was going on. Me...who loves cake and chocolate in almost equal amounts. This cake is the remedy to that error and we apologise and think that you should immediately make it as you have missed out for so many years.
We have plenty of chocolate cake recipes on here, but none as versatile and simple and moist as this one. Here are just a few others if this one doesn't ring your bell. But we know it will.
Decadent Chocolate Truffle Cake
Chocolate Hazelnut Meringue Cake
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Need
-
The Cake
- 350 Grams raw caster sugar BUY
- 220 Grams bakers or strong flour
- 60 Grams cocoa powder BUY
- 2 Teaspoons espresso powder
- 2 Teaspoons baking soda
- 1 Teaspoon baking powder
- 1 Teaspoon pink salt flakes BUY
- 240 Grams freshly brewed strong hot coffee
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 egg
- 1 Teaspoon vanilla bean paste BUY
- 240 Grams buttermilk
Do
- 1
Preheat oven to 160°C. Grease and line 2 x 6" cake tins and line with paper. Grease the paper too. Being a runny batter it can stick easily.
- 2
Place sugar into the Thermomix bowl. Mill 10 sec/speed 10. Add flour, cocoa, espresso powder, baking soda, baking powder and salt. Combine 10 sec/speed 10. Set aside.
- 3
Place EVOO, eggs and vanilla into the Thermomix bowl. Mix 3 min/Butterfly/speed 3. Add Buttermilk and mix 1 min/Butterfly/speed 3.
- 4
Add flour mix and brewed coffee and combine 5 sec/Butterfly/speed 3. Scrape and repeat.
- 5
Pour into prepared tins and bake for 1 hour. Or until it bounces back when touched gently.
- 6
Leave in tins for 10 minutes, then turn out onto a wire rack to cool completely.
- 7
Ice cake as desired or serve with Ice Cream, whipped cream or both.
