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I am cake obsessed and usually disappointed. I find most cakes a little flat: too sweet, lacking depth, and generally just a bit one-dimensional. Because of this, I prefer to bake my own, and I am in constant search of "the ultimates" i.e. the best recipe in each cake category (the ultimate vanilla, chocolate, carrot, chiffon, etc).
This cake is anything but one-dimensional. It is the perfect combination of sweet, salty and a little bitter, with an incredible depth of flavour. It's the "m" word (moist – eww), ridiculously easy to make, and the frosting is like black magic.
It's my ultimate chocolate cake recipe, and if Bruce Bogtrotter could, he would dream of devouring the whole thing. This is the Chocolate Blackout Cake from Broma Bakery.
If you want to make a real show-stopping cake, double the cake recipe but not the icing – this makes more than enough for even double the cake.
Ingredients:
FOR THE CAKE:
- 350g granulated sugar
- 65g cocoa powder
- 250g cake flour
- 7.5ml bicarb
- 10ml baking powder
- 180ml sunflower oil
- 3 XL eggs
- 250ml buttermilk. or yoghurt
- 120ml espresso
FOR THE ICING:
- 400g soft butter
- 115g medium-fat cream cheese at room temperature
- 130g cocoa powder
- 600g icing sugar
- 120ml espresso, cooled
- 15ml vanilla
- 2.5ml salt
Method:
- Preheat the oven to 180 ˚C. Grease two 20cm cake tins.
- Whisk together sugar, cocoa, flour, bicarb, baking powder and salt. In a separate bowl, whisk together the oil, eggs and buttermilk.
- Pour the wet ingredients into dry and fold together. Then fold through the cooled coffee.
- Bake for roughly 30 minutes, or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
- To make the frosting, cream together the butter, cream cheese and cocoa powder. Add the icing sugar, vanilla, salt and coffee and beat until smooth. This makes a lot of icing – but it is the very best chocolate frosting, and extra can be frozen for next time.
- Ice and decorate the cake as desired and top with your favourite Mud Pie Originals cake topper.
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