The best chocolate cake I have ever made, seriously! Dark, moist, fluffy and a very subtle flavor of coffee is what gives this cake all the glamor that a chocolate cake may deserve.
The recipe is borrowed and adapted from Ina Garten of Barefoot Contessa. This is what she says about this insanely delicious cake: “This is the most fabulous chocolate cake that I’ve ever made,”…“It’s so easy and so moist and light. There’s buttermilk and a cup of coffee in the batter!…” I could not agree more. While I was baking and smelling the brewed coffee, I was actually thinking that this is going to be special chocolate cake catered to the taste buds of adults. I was wrong! My kids loved it and declared it better than any other chocolate cake they ever had.
I had to take a cake to a friend’s place and I had to quickly decide what kind of chocolate cake I was going to make. At this time I was actually leafing the Food and Wine book to get to the Syrian Semolina Walnut Cake recipe which I was going to bake the next day, when this Double Chocolate Layer Cake caught my eyes. I quickly read through it and I had almost everything I needed. The cake had to be done without the frosting; instead I did a light drizzle of coffee flavored chocolate ganache with a sprinkle of lightly toasted walnuts.
I had no time to take any photos, so I was not going to blog about it. We got back some of the cake from the friends home, so fortunately I had part of the cake to take a picture of the next day. It would be totally unfair if I did not share this wonderful recipe.
Some changes that I made other than leaving out the frosting:
- I did not have enough AP flour, so I used part all purpose flour and part self rising flour to which I had to adjust the amount of the baking powder.
- Used plain yogurt and water combined instead of buttermilk.
- Did not make a layer cake; baked the cake in a bundt pan.
Coffee Flavored Chocolate Cake
- 1 cups all-purpose flour, plus more for dusting
- 3/4 cup self raising flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1.5 teaspoon baking powder
- a pinch of baking soda
- 1/2 teaspoon salt
- 1/2 cup plain yogurt + 1/2 cup water (or 1 cup buttermilk)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup freshly brewed coffee
For the Chocolate Ganache:
- 3/4 cup broken dark chocolate, or semi sweet chocolate chip
- 3-4 tablespoons cream or whole milk
- 1 tablespoon coffee granules
Toasted walnuts to decorate
Preheat the oven to 350°. Butter a bundt pan. Dust the pans with flour, tapping out any excess.
Whisk the yogurt and water together till well combined.
In the bowl of an electric mixer fitted with a paddle (or with the hand mixer), mix the flours with the sugar, cocoa powder, baking powder & soda and salt at low speed. In a medium bowl, whisk the buttermilk or (yogurt and water) combined with the oil, eggs and vanilla.
Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated. (after the coffee is added, the batter becomes extremely runny, which had m me in doubts; keep faith and move ahead, do not get tempted to add any extra flour. At the end of 30-35 minutes you will have a perfectly baked cake).
Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cake cool in the pan for 30 minutes, then invert the cake onto a rack to cool completely.
To make the Topping:
Combine the chocolate and the cream/milk in a heat resistant bowl and melt the chocolate in the microwave or in a double boiler. Stir in the coffee granules. Drizzle over the cooled cake with a spoon.
Garnish with chopped lightly toasted walnuts.
It was a deliriously good cake, and I am not even a very much cake or dessert person. I don’t get the sweet cravings and am satisfied easily with a small bite of a slice. This cake was not overly sweet. The taste was more on the bittersweet side, I suppose because of the unsweetened cocoa and the coffee. Chocolate and coffee is a classic combination and this cake says it all about the winning combo in taste and flavor.
My part in writing blog is only to share recipes, but this time I will urge you (those of you who likes a good slice of chocolate cake) to try this out at least once. You will not regret.