Chocolate cake

Chocolate Cake

For 8" round pan / 18 pcs cupcakes

Ingredients:

260g Plain Flour
1 tsp Baking Powder
2 tsp Baking Soda
60g Cocoa Powder
1 tsp Salt
300-350g Fine Sugar (I used 250g)
200ml Hot Coffee (or 1 tsp Nescafe + Hot Water)
200ml Vegetable Oil
200ml Buttermilk (or 1 tbsp White Vinegar + Full Cream Milk)
2 Eggs
1 tsp Vanilla Extract

Method:

1. Preheat oven to 165°C for cakes or 175°C for cupcakes. 

2. In a large bowl whisk together dry ingredients.

3. In a measuring jug, mix buttermilk, oil, eggs and vanilla extract. Pour into dry ingredients and mix thoroughly. Add hot coffee and mix until fully combined. Batter should be very runny.

4. Pour batter into prepared pan. And bake cake for 30 minutes or cupcakes for 20 minutes.

5. Remove from oven. Let your cakes cool completely in the pan before unmoulding.

EASY GANACHE RECIPE

Ingredients:

200g Dark Chocolate Compound (melted,1 min in microwave)
1 (170g) can of Nestlé Cream (or any other brand) at room temperature

Method:

1. Whisk these two together and let it stand in room temp for 2 hours. To speed up process, place in the fridge while the cake is baking (stirring every 15 mins).

2. Spread over cake... or pipe to your heart's content. Then stare and marvel at how the ganache designs stays and doesn't melt for hours and hours.

Recipe adapted from Munira Bamadhaj