Well, this obviously isn’t the best looking cake in the world, but I learned a lot from this one. This was my first time making a cake with:
- Entirely buttercream
Even though it isn’t the prettiest of things, it was a great Saturday afternoon baking project. I tried out a new cake batter which sounded promising (it involved using Ghiradelli chocolate!), but unfortunately, it was much like a politician…promising much and delivering little (what?!). The cake itself was a chocolate fudge cake with raspberry filling and vanilla buttercream. I found the cake recipe to be a bit too thin and it was actually TOO moist, which is something you won’t often hear me talk about. But hey, at least my wildcat’s won today, even if my UK cake didn’t! Anyway, feel free to have a go at it yourself and let me know what you think. Happy baking!
- 1 c. butter, softened
- 8 oz. dark chocolate, 70% cocoa or more
- 6 tsp. instant coffee
- 2/3 c. water
- 1/2 c. self-rising flour*
- 1/2 c. all-purpose flour*
- 4 tbsp. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 c. caster sugar
- 4 eggs
- 7 tsp. vegetable oil
- 1/2 c. sour cream
*If you don’t have self-rising flour, you can substitute 1 cup cake flour in place of the self-rising and all-purpose flours.
- Preheat oven to 315 degrees.
- Melt butter, coffee, water, and chocolate in a pan over low heat.
- In a separate bowl, sift together the flours, cocoa, baking soda, and salt. Add sugar to flour mixture.
- In another bowl, combine the eggs, oil, and sour cream. Whisk until combined.
- Combine the chocolate and egg mixes. Pour into dry ingredients, mixing until just combined. (The batter will be quite watery at first.)
- Pour into two greased/floured 8 inch cake pans. Bake for 45 minutes-1 hour, or until done. Wait 10 minutes before turning out onto rack.