This is the chocolate cake that I use when I make cakes for my clients. It keeps for so long and I think it actually gets better after a few days of sitting around.
I included it in both my decorating books that I’ve previously published and it is the most used recipe from my books.
Caramel buttercream is the perfect complement to this yummy cake, so I didn’t hold back. Make the Caramel Sauce recipe and add it to vanilla buttercream to take your cake to new heights of flavour.
This recipe makes one 15cm cake using three tins or a 20cm with two tins.
Cake:
2 Extra large eggs
375ml sugar
310ml flour
3ml salt
5ml bicarbonate of soda
3ml baking powder
180ml cocoa powder
180ml hot coffee
50g chocolate
90ml oil
180ml milk
30ml lemon juice
3ml vanilla extract
Buttercream:
120g soft butter
300g icing sugar (sifted)
30ml milk
45ml Caramel Sauce
extra caramel sauce to decorate
Cake:
Grease three 15cm round tins and line the base with baking paper.
Preheat oven to 160ºC
Mix lemon juice and milk, allow to curdle
With a stand mixture, whisk eggs until light and fluffy.
Mix chocolate with the coffee and mix well. Set aside.
Sieve the flour, baking powder, bicarb, sugar, salt and cocoa powder.
Turn the mixer down to the lowest setting, add oil and whisk well.
Add the milk and then add the dry ingredients slowly until completely combined.
Divide between the tins.
Bake for 30 to 35 minutes until a tester comes out clean.
Allow to cool completely in the tins.
Buttercream:
Combine the butter and the icing sugar in a stand mixture .
Using the paddle attachment, beat well.
Add the milk and caramel and combine well.
To assemble:
Remove cake from tin and remove baking paper. Place onto serving dish.
Spread a third of the buttercream on the first cake. Drizzle caramel on top of the buttercream.
Repeat with the next two cake layers.
Store in an airtight container for up to a week.
Cake:
- 2 Extra large eggs
- 375ml sugar
- 310ml flour
- 3ml salt
- 5ml bicarbonate of soda
- 3ml baking powder
- 180ml cocoa powder
- 180ml hot coffee
- 50g chocolate
- 90ml oil
- 180ml milk
- 30ml lemon juice
- 3ml vanilla extract
Buttercream:
- 120g soft butter
- 300g icing sugar (sifted)
- 30ml milk
- 45ml Caramel Sauce
- extra caramel sauce to decorate
Cake:
- Grease three 15cm round tins and line the base with baking paper.
- Preheat oven to 160ºC
- Mix lemon juice and milk, allow to curdle
- With a stand mixture, whisk eggs until light and fluffy.
- Mix chocolate with the coffee and mix well. Set aside.
- Sieve the flour, baking powder, bicarb, sugar, salt and cocoa powder.
- Turn the mixer down to the lowest setting, add oil and whisk well.
- Add the milk and then add the dry ingredients slowly until completely combined.
- Divide between the tins.
- Bake for 30 to 35 minutes until a tester comes out clean.
- Allow to cool completely in the tins.
Buttercream:
- Combine the butter and the icing sugar in a stand mixture .
- Using the paddle attachment, beat well.
- Add the milk and caramel and combine well.
To assemble:
- Remove one cake from tin and remove baking paper. Place onto serving dish.
- Spread a third of the buttercream on the first cake. Drizzle caramel on top of the buttercream.
- Repeat with the next two cake layers.
- Store in an airtight container for up to a week.
