Every baker has their go to recipe that they find flop-proof and I have been using this one for many years for everything from weddings to birthdays or even just a tea time treat. It is a lovely moist cake and you can add any filling and frosting to your liking. This particular one I used a few years ago for a very special couple’s wedding. I am glad to say it went down very well… wedding cake gone in 20 minutes!
Ingredients
- 1 c Sugar
- 1 3/4 c Plain flour
- 3/4 c Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Bicarbonate of Soda
- 1 tsp Salt
- 2 Large Eggs
- 1 c Butter Milk
- 1/2 c Butter, melted
- 1 tbs Vanilla Essence
- 1 c Coffee, freshly brewed
Method
- Preheat the oven to 180 degrees
- Grease and line 2 x 9″ cake tins
- In a mixer mix the flour, sugar, cocoa, baking powder, baking soda and salt together.
- Add the eggs, buttermilk, melted butter and vanilla. Beat for 2 min.
- Stir in the coffee
- Pour the batter in the cake pans and bake for 30-35 minutes. Allow to cool for 5 minutes before cooling completely on a wire rack.
- Frost the cake to your liking. Below the filling and frosting I love using for this cake.
Raspberry Filling:
- 340g Frozen Raspberries
- 1/4c Sugar
- Juice of 1/2 a lemon
- 1/8 tsp vanilla essence
- Boil everything together until thick. Let it cool.
Frosting:
- 227g Unsalted Butter
- 3c Icing Sugar, sifted
- 1 tsp Vanilla Essence
- 2 tbs Full fat Cream Cheese
- Cream the butter
- Add the Icing Sugar little bit at a time and beat well after every addition.
- Add the vanilla and cream cheese. Beat until well mixed and creamy.
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