Chocolate Cake Recipe

You know how some people seem to have that one recipe which is magical? It's their go to recipe, the one they brag about at dinner parties (or is that just me?) the recipe they never need to replace. Well this is that recipe for me.

It is not just a basic chocolate cake recipe, it is a throw-in-one-bowl, easy peasy, tastes great every time recipe.



I would love to say that it was passed on from many generations and that there is a great story behind it but in reality my old work mate gave it to me.

In fact, she just rambled off the ingredients and quantities as I sat there writing it all down. She wasn't even sure if the quantities were right! They seem to have worked a charm for me and I've even adapted the recipe for several different shapes and sizes (cupcakes included).

Chocolate Cake Recipe 

Ingredients
1 C Buttermilk (I use homemade: milk mixed with 1/2 T white vinegar)
1 C Black Coffee (made with 1/2 t instant coffee, cooled)
2 C Flour
1/2 C Cocoa
1 t Baking Powder
2 t Baking Soda
1 3/4 C Sugar
1 t Salt
2 Eggs
1/2 C Oil (Canola)
1 t Vanilla Essence 

• Pour into cupcake cases and bake for 10 - 15 minutes until skewer inserted comes out clean.
• Leave in tins for 5 minutes then cool on a wire rack.
• Cool completely before decorating with your favourite icing.
• Preheat oven to 180 Degree C. Grease and line two 8" cake tins.
• Make up coffee and let it cool down while you make the rest of the mix up.
• Make up home made buttermilk by combining milk and either lemon or white vinegar. Let this sit while you make the rest of the mix up, it will be lumpy when you go to use it.
• Sift dry ingredients together in a large bowl.
• Add eggs. I always crack my eggs one at a time into a cup first to make sure there are no egg shells or the egg isn't rotten or anything. 
• Add vanilla, oil, coffee and buttermilk and mix on a low speed until combined.
• Mix on medium speed for about 1 minute. The mixture will be really really runny.
• Pour into prepare cake tins and bake for approx. 50 minutes or until a toothpick inserted comes out clean.
• Leave to cool in tins for 5 minutes then turn out onto wire racks to cool completely before icing.

Chocolate Buttercream

Ingredients:
220g Butter (softened)
3-4 C Icing Sugar
3/4 C Cocoa
1 t Vanilla Essence
2-3 T Milk approx

• Beat butter for a few minutes until nice and fluffy.
• While butter is mixing (if you have a stand alone mixer) sift icing sugar into a large bowl and set aside.
• Add vanilla to the butter and beat for about 30 seconds.
• Start adding the sifted icing sugar one cup at a time.
• When icing starts to get lumpy add a Tablespoon of milk.
• Sift cocoa into icing and mix until well incorporated, taste test to see if it is chocolatey enough, if not, add more cocoa one tablespoon at a time.
• Continue adding icing sugar and milk until you reach the consistency and taste you like.