Ingredients
2 Cups Plain Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Cup Cocoa
100g Dark Chocolate
1 Cup Raw Brown Sugar
2 Teaspoons Vanilla Extract
2 Eggs
1 + 1/4 Cup Buttermilk (Or Milk + 1 Tbsp White Vinegar Or Lemon)
1/2 Cup of Espresso
1/4 Teaspoon Salt
1/3 Cup Oil
Method Preheat your oven to 180c/350f. Line your cake tins. If your making your own buttermilk do it now as it needs to sit for about 5 minutes. Make your coffee and add the chocolate into the cup, the heat will melt it, just mix it every now and then. In a bowl add the eggs, sugar and vanilla and beat on high till it's pale and fluffy about 3 minutes. Then add your milk, oil, coffee and chocolate and mix around. You can either sift your dry ingredients together in another bowl and then add them slowly or do like me and just add everything in the mixer at once. Mix enough to combine it all together, but don’t over mix it. Pour the batter into your pan, and into the oven for about 30 minutes but from about 25 mins you want to be checking the centre with a skewer to see how it’s going.
Once it comes out clean remove it from the oven and cover it with a tea towel and let it cool.
The filling is just cream which I whipped with jarred morello cherries and a bit of the syrup. Spoon a little of the syrup of each cake layer, this will make it extra moist.
Enjoy x
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