Ingredients
Cake:
- 1 ¾ cup plain AP flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong black coffee cooled
- 1 cup buttermilk I used milk with lemon juice
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Icing:
- ½ cup margarine
- 60 g 2oz melted chocolate, cooled
- 3 cups icing sugar
- 3 tablespoon milk
- 2 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 160C (320F) fan-forced and grease a 20x25cm cake pan then flour it well. You can also use two 20cm round tins and sandwich the finished cakes together.
- Place all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt) in the bowl of a stand mixer.
- Add all the wet ingredients (eggs, coffee, buttermilk, oil and vanilla).
- Place the bowl on the mixer and beat it all together for about two minutes. This can be done using a hand-held mixer too.
- Pour the batter into the prepared tin or tins.
- Bake the cake for 35 - 40 minutes but check it after 35 minutes. I used a very deep tin so mine took about 50 minutes to cook. The cake is cooked when a tester, inserted in the middle of the cake comes out clean.
- Leave the cake in the tin to rest for about 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, make the icing by beating all the ingredients together until light and fluffy.
- Spread the cooled cake with the icing and serve it up.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
