Moist dark chocolate cake

It is hard to beat a good chocolate cake and when I was learning to cook (still am actually) I searched high and low for a “good” recipe, I even asked my Auntie Mary –  a renowned cake maker – for her recipe, but Auntie Mary’s cake was too dry and not dark enough for my liking (I must have tasted a “really good” cake somewhere). I eventually found this recipe, it ticked both boxes – dark  & moist and it soon became “the family birthday cake” it was very popular! My mum really liked this recipe and made many of these cakes for celebrations or just for the heck of it; she made her version with a chocolate butter filling and icing, but I like it better filled with whipped double cream (sweetened / vanilla) with a chocolate ganache icing. The chocolate part of this cake is cocoa based and for best results you must use a good quality dark cocoa (I like Droste). The cake slices easily, stores well (in the fridge), is relatively cheap to make and is easy peasy as long as you have a good mixer (I suppose you could make it by hand like they did in the “old days”).


Moist dark chocolate cake
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Recipe type: Cake
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 8 - 10
The best chocolate cake ever!
Ingredients
  • 125gm butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • ⅔ cup cocoa (dark is best)
  • ½ cup hot water
  • 2 tsp vinegar
  • 1 cup milk
  • 1¾ cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch salt
  • cream for filling
  • chocolate ganache icing
Instructions
  1. Beat the butter until light and fluffy
  2. Add the eggs, vanilla and sugar and beat until well combined
  3. In a separate bowl make a paste by mixing the cocoa and hot water together
  4. Slowly add the chocolate paste to the batter
  5. Add the vinegar to the milk (makes it sour)
  6. Next add the sieved dry ingredients in batches to the batter alternatively with the soured milk
  7. Don't overbeat the mixture
  8. Pour the mixture (quite a wet mixture) into 2 greased and papered 20cm sandwich tins and bake at 180*C for approx 30 min or until cooked
  9. Cool in tins for 10 min before turning out onto a cooling rack
  10. Beat some good quality cream with a little icing sugar and ½ tsp of vanilla essence until it is quite firm
  11. Spread over one of the cakes and top with the other
  12. Make an icing by melting some dark chocolate with a little cream (in a bowl over hot water), letting it cool and starting to thicken before topping the cake with it (or use your own icing recipe)
  13. Put in the fridge for a while to set
  14. Get the cake out of the fridge 20 min before serving time
  15. It should be firm and easy to cut

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