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Choc, Choc and MORE Choc moist Chocolate Cake – Wowweee this is amazing – ENJOY:P
Ingredients
- 220 Gr AP flour
- 400 gr granulated sugar – I used Golden
- 65 gr unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup Full Fat milk
- 1/2 cup Canola oil
- 2 tsp pure vanilla extract
- 1/2 Cup Strong HOT coffee
- 1 Tsp Espresso Powder – Optional
- 285 Gr unsalted butter, softened
- 425 gr Icing sugar
- 65 gr unsweetened cocoa powder
- 5 tbsp Whipping cream
- 1 teaspoon pure vanilla extract
- 2 Tbsp Sugar Syrup (Option but makes so nice a Glossy)
- 1 Tsp coco Powder
- 2 Tsp Choc Sprinkles (Optional) to Decorate
Steps
- PreHeat Oven 170c. Line 2 x 9" cake tins with parchment paper and grease bottom and sides.
- In youe mixing bowl combine all dry ingrediants for Cake. Then Add everything else apart from Hot coffee. Combine for 1 min to mix, Slowly add hot coffee and combine. Then Divide into 2 can tins.
- Bake for 25-30 mins until Tooth pick comes out Clean. Then allow to Cool.
- Cream together everything for Icing. Then add 1/3 to top of first cake top. Put 2nd cake on top. Use 1/3 for top and 1/3 for Sides. Smooth over using a palette knife.
- To Decorate up to you but I fold a Pc of Parchment paper Cover about 1/3 of top and sprinkle top with Choc Sprinkles. Then remove Parchment and cover the Sprinkles with the Parchment and dust with Coco powder.
- Put into Fridge for 1-2 hours then Serve. WOWOWeeeeeee – Amazing:P – ENJOY:P