These whimsical recipes are the ones I prefer to stay away from, especially if I'm cooking/baking for guests.
Then there is this other category, the dependable one, the nice one.
Like that one player which the team can always count on!
The one that will never let you down! Ok..I got a lil emotional there.
One such recipe is of this deliciously moist chocolate cake I came across a while ago.
Makes the most wonderful cake/cupcakes every single time and most importantly the recipe is way too simple.
I guess my obsession with ridiculously chocolatey cakes can be traced back to one of my favorite movies of all times, Matilda.
The chocolate cake which evil Ms. Trunchbull forces down poor Bruce's throat is so damn gooey and mouth watering that I have fantasized about digging into it a million times ever since, always wondering what it must have actually tasted like.
(Excuse Cookie's extremely filthy and unsanitary looking apron, I can assure you that it's just ...chocolate....isn't it??)
|Victory is mine!!!...Burrrrpp!!|
Now back to this cake I was talking about, well I have baked it as a birthday cake every now & then or the occasional 'it's been a while since I last baked and I don't mind gaining a few pounds' cupcakes and the result was always the same- the most moist, decadent, chocolatey cake ever.
Another great thing about this chocolate cake is that it stays fresh and in perfectly moist condition for several days and by several I mean even a month or more.
Isn't that incredible! So you can bake it ahead of time and no one can tell if it's right out of the oven or has been baked a week ago.
So without further ado I will dive right into the recipe of the chocolate cake and the yummy chocolate buttercream frosting that goes with it.
All you need is-
Pour the batter into the pans and bake for 25 to 30 minutes or until a toothpick comes out clean. Cool the pans before turning them and releasing the cakes.
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups cocoa powder
- 2 tsps baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil(secret ingredient which makes the cake so moist:))
- 1 cup buttermilk(substitute- mix 1 tbsp lemon juice in 1 cup milk and set aside for 10 minutes)
- 2 extra-large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup hot coffee(freshly brewed is preferred)
This is how we do it-
- Preheat the oven to 350 degrees F(180 degrees C).
- Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs(lightly beaten), and vanilla.
- Make a well in the dry mix and slowly add the wet ingredients to it.
- Add the coffee,at the very end, and stir just to combine.Avoid over-mixing the batter.The consistency of the batter should be runny.