The Chocolate Cake 2.0
This is THE Chocolate Cake.
That I posted on Tiktok about a year ago and it reached 1.5 Million views. Many of you were in my direct messages asking me for the recipe. I received about 10-15 messages a day for about 2 months (and I still get some today!) I am so grateful!
But wait no longer, I have finally got around to posting a recipe that you can come back to instead of searching through your saved posts & pictures.
This cake is rich, moist and chocolate-y. Everything you could ever want in a chocolate cake.
I first got my hands on this recipe (or what it used to be) from my very first job as a pastry chef's assistant, and I've been playing around with it ever since.
Similar to the classic Ina Garten's Chocolate Cake--this contains coffee.
I've learned that blooming the cocoa in the hot coffee first, unlocks that deep chocolate flavour that we all desire.
Recipe:
Makes one 8" round cake
1/2 cup milk (or non-dairy alternative)
1 tsp white vinegar
1/3 cup dark cocoa powder
1/3 cup hot coffee
1/4 cup neutral oil
1 tsp vanilla
1/4 cup brown sugar
1 egg
3/4 cup all purpose flour
1/2 cup white sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees, grease and line one 8" round cake tin.
Combine the milk with white vinegar. Let sit for 5 minutes.
Bloom the cocoa by adding it to a medium bowl and pour hot coffee over top. Whisk to combine. Add the oil, egg, vanilla, brown sugar and milk mixture. Whisk to combine.
In a separate large bowl, add the remaining dry ingredients. Pour in the chocolate mixture. Whisk to combine, about 2 mins, until the sugar granules are fully dissolved.
Pour batter into a greased and parchment paper lined round 8” tin. Bake at 350 degrees for 30-35 minutes or until a skewer inserted in the middle comes out clean.
Let cool completely before frosting. Baked cake can be stored in the freezer up to one month, wrapped in plastic wrap and thawed before eating.
Chocolate Fudge Frosting:
1 cup unsalted softened butter
3/4 cup icing sugar
3 tbsp cocoa powder
2 tbsp hot coffee
2 tbsp plain yogurt/ sour cream / cream cheese
4 oz melted bittersweet chocolate
Bloom the cocoa with the hot coffee, and melt the chocolate. Beat together the butter and icing sugar with a handheld mixer until smooth and light. Add the bloomed cocoa, yogurt, and cooled melted chocolate. Beat until fluffy and smooth. Use it to frost your cooled chocolate cake!
Any leftover frosting can be stored in freezer for up to 2 months, wrapped in plastic wrap.
To use, leave it out at room temperature to thaw. Once soft, beat until fluffy again.
Substitutions: If you have something against coffee you can always omit by substituting hot water or hot milk. Eggs can be replaced with 1/4 cup banana, applesauce, or a flax egg. I'm all for modifications that will make this the chocolate cake that's right for you!
