Dark chocolate cake recipe: it’s moist, it’s rich, it’s choctastic

This chocolate cake is ideal for Easter, and also for birthdays and other celebrations. Or with a cuppa at any time of the day...

TWAM 26 March 2016

This dark chocolate cake is ideal for Easter, but also for birthdays and other celebrations. The oil keeps it moist and helps it to last 5-6 days.

Dark chocolate cake

300g plain flour | 385g (1½ cups) caster sugar | 100g (¾ cup) cocoa powder | 1 teaspoon baking powder | 250ml (1 cup) milk | 120ml (½ cup) vegetable oil | 2 free range eggs | 1 teaspoon vanilla extract | 220ml boiling water | 1 teaspoon instant coffee

Preheat oven to 160°C. Grease and line two 22cm round cake tins. Sift flour, sugar, cocoa, baking powder and a pinch salt into bowl of electric mixer. Add milk, oil, eggs and vanilla; mix on medium speed until combined. Combine boiling water and instant coffee; add slowly to mixture (on slow speed). Increase speed; beat until smooth. Divide mixture between tins. Bake for 40-45 minutes, until skewer inserted in centre comes out clean. Allow to cool for 10 minutes; turn out on wire rack. When completely cool, make the buttercream (below) and use to sandwich cakes and cover top. Serves 10

And to drink… A lusciously sweet “black sherry”: Valdespino Pedro Ximenez ($25)

Chocolate buttercream

100g good-quality dark chocolate | (minimum 70% cocoa solids) | 200g unsalted butter, softened | 1½ cups icing sugar | 1 teaspoon vanilla extract | Milk, to loosen

Melt chocolate in bowl over pan of simmering water. Allow to cool for 10 minutes. Beat butter in bowl until soft; gradually beat in icing sugar. Add vanilla and melted chocolate and mix; add a few drops of milk if mixture is a little stiff.