It was a rainy day in the Netherlands. But I cheered myself up with a chocolate cake. Simple and delicious.
Get yourself the recipe below.
2 cups cake flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 ounces semi-sweet chocolate; 1/2 cup butter or margarine (110g approximately); 1 1/2 cups granulated sugar; 2 large eggs; 1 teaspoon chocolate or vanilla extract; 1/2 cup buttermilk; 1/2 cup boiling water
- Position a rack in the centre of the oven and preheat the oven to 180 degrees. Lightly grease a 8-inch round cake pans (26cm). Line the bottoms with waxed or parchment paper.
- Combine and sift the flour, baking soda and salt.
- In the top of a double boiler over simmering water, combine the chocolate and butter, stirring until chocolate is melted and the mixture is smooth. Remove from the heat and stir in the sugar.
- In a large bowl, using an electric mixer on medium speed, beat the eggs until thick and light-coloured. Pouring it in a thin stream, beat in the chocolate mixture. Beat in the chocolate (or vanilla) extract. Combine the buttermilk and boiling water. In three additions, blend in the dry ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until well blended The batter will be thin. Pour into the pan and spread evenly.
- Bake for 25 to 30 minutes or until a cake tester inserted into the centre comes out clean. Cool for 15 minutes
For the frosting:
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 – 4 tablespoons heavy cream
1 teaspoon vanilla
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.
Using a serrated knife, slice the cake in half horizontally. Place the bottom layer on the serving platter and spread the first layer of frosting. Top with the second layer and spread the rest of the frosting evenly over the top and sides of the cake
Inspired by Red Devil’s Food Cake recipe from 201 Chocolate Treats by Gregg R. Gillespie