I don’t know why, but there is something about a moist cake that makes it so much better than other cakes. (I’m not saying that I would complain about any other type of cake)
It’s just that even with the smallest bite you get so much flavor and texture and there is just something very satisfactory about getting the right consistency and moistness when baking a cake. (Yes. Sometimes I am proud of myself when taking a cake out of the oven and it’s just the way I wanted it to be, ‘cause…hey, things can go wrong sometimes, so celebrate your victories 😀 )
This cake recipe was inspired by this post from the Foodess blog. I tried Jennifer’s batter recipe and combined it with a frosting I came up with and the result was pretty amazing, so I thought I would share it with you guys because it’s so easy to make and just soo delicious! Also: I learned how to make a buttermilk-substitute through that blogpost, which is really great and convenient!
So, if you’re a chocolate lover you will not regret trying this!
These are the ingredients:
For the batter
1 3/4 cups of flour
2 cups of sugar
3/4 cup of unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup of buttermilk (or combine 1 tbsp of white vinegar with a cup of milk and let it rest until it reaches a thicker consistency. However, this did not work with lactose-free milk, just as a heads-up for anyone who might be trying that.)
1/2 cup of melted butter
1 tbsp of vanilla extract
1 cup of freshly brewed coffee
For the frosting (feel free to adjust the amounts to your taste)
about 400 grams of quark
5 tbsp of unsweetened cocoa powder
½ cup of icing sugar
Preheat your oven to 175° Celsius. You will need two greased spring-form pans for this recipe (mine are 26cm pans).
First, mix all the dry ingredients in a large bowl: flour, sugar, cocoa powder, baking soda and salt.
Then, add the eggs, buttermilk, melted butter and vanilla extract and mix until well combined.
Now you will need your freshly brewed coffee! Stir it carefully into the batter and don’t worry, it’s perfectly normal that the batter is a bit runny.
Divide the batter evenly between the two pans and bake them on the middle rack for about 35 minutes. Insert a toothpick into the center to check if it’s done: it has to come out clean or with some crumbs sticking to it.
Let your cakes cool down and let’s prepare the frosting in the meantime!
Combine all the ingredients in a bowl and mix them together until smooth. If you like your frosting a bit sweeter, you can add more sugar, or add less sugar if you are going for a full load of cocoa flavour. In case the consistency of your frosting is too thick, just add a bit of milk to make it creamier.
Now spread some of your frosting (I used about 1/3) onto one of the bases and put the second cake base on top of it. Cover the cake with the rest of the frosting; you can use a piping bag, a cake spatula or just a regular spoon.
If you feel like it, you could add some nuts, fruit, ground coffee or cocoa nibs to decorate your cake, it’s up to your taste : ) But let me tell you that it also tastes great as it is.
By the way, the cake in the picture below was made with all the frosting inside it and dusted with cocoa.
That’s really everything you need to do, so now go and enjoy this deliciously moist cake! 🙂