Best Chocolate Cake Ever
Ingredients
2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon Coffee Granules, dissolved in 2 teaspoon Boiling water
1 cup coconut milk
1/2 cup vegetable canola oil
2 large eggs
2 teaspoons vanilla essence
1 cup boiling water
1. Preheat oven to 180 C. Prepare two 9-inch cake tins by lining with baking paper around sides and bottom.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee to a large bowl. Whisk through to combine or stir through flour mixture until combined well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until
well combined. Reduce speed and carefully add boiling water to the cake mix until well combined.
4. Distribute cake mix evenly between the two cake tins. Bake for 30-35 minutes, until a
toothpick inserted in the center of the chocolate cake comes out clean.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the tin and cool
completely. Remove paper, cool and ice if you wish.
Notes
The cake batter will be very thin after adding the boiling water. This is to be expected.
I cut mine into 4 layers, and used raspberry jam between layers.
On top, and around sides I have used the below icing. It is quite sweet though.
Chocolate Frosting
NOTE: The steps of the frosting are important, as otherwise it splits
1½ cups butter, softened
1 cup cocoa powder
5 cups Icing sugar
½ cup coconut milk
2 teaspoons vanilla extract
½ teaspoon espresso powder – I Dissolved instant coffee in boiling water
1. Add cocoa to a large bowl. Whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of
coconut milk. After each addition has been combined, turn mixer onto a high speed for about a minute.
Repeat until all sugar and coconut milk have been added.
4. Add vanilla extract and espresso liquid
5. If frosting appears too dry, add more coconut milk, a tablespoon at a time until it reaches the right
consistency. If it appears to wet and does not hold its form, add more icing sugar, a
tablespoon at a time until it reaches the right consistency.
