I was having one of “those days” yesterday, when the world seemed against me. You know the kind… When all you want to do is bake a nice rich chocolate cake and hibernate with it. And that I did. Here’s the recipe for my grandma’s fudgey chocolate cake, made chiefly with cocoa.
- 1 3/4 cups all purpose flour
- 2 cups granulated white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
- 1/2 cup of softened butter
- 2/3 cup of cocoa powder
- 1 tsp of vanilla
- a pinch of salt
- enough powdered icing sugar to get it to the right sweetness
- enough milk to get it to the right consistency
Really you can’t go wrong, just taste as you go!
- Preheat oven to 180 degrees celcius. Grease and flour two 21cm baking tins (I also line with baking paper).
- In the large bowl mix together the dry ingredients: sugar, cocoa, baking powder and flour and salt. Then add the melted butter and vanilla, milk and eggs beating the batter until smooth.
- Add the coffee to the mixture with a rubber spatula. It will make the mixture very runny – this is expected.
- Separate the batter into the two tins evenly and bake for 35 minutes.
- Cool the cakes in the pans, turn out and frost with a chocolate butter frosting.