- TORONTO, ON (M5H2M3)
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Total Time:
1 hour 30 minutes(Cooking)Servings:
8
Ingredients
| 1 cup | all purpose flour |
| 1/2 tsp | baking powder |
| 1 tsp | baking soda |
| 6 tbsp | unsweetened cocoa powder |
| 3/4 cup | granulated sugar |
| 1/2 cup | vegetable oil |
| 1/4 cup | hot coffee |
| 1/4 cup | milk, at room temperature |
| 1/4 cup | yogurt, beaten |
| 1 tsp | vanilla essence |
| ICING: | |
| 100g | unsalted butter |
| 1/3 cup | cocoa powder |
| 2-2.5 cups | icing sugar |
| 1 tsp | vanilla essence |
| 2-3 tbsp | hot water (or hot milk) |
Preparation
- Preheat the oven to 180 C, 10 mins before baking. Lightly grease the cake tin and line with parchment paper.
- In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
- Add all the wet ingredients one by one.
- With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
- Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
- Bake for about 30 minutes. check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.
- Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
For icing:
- Combine the softened butter and cocoa powder with a hand whisk or a wooden spoon.
- Add a little of hot water and mix well. Add 1 cup of icing sugar and vanilla essence. Mix well.
- Add a tbsp of hot water, if required, mix and add one more cup of icing sugar. Combine well.
- Do a taste test and add more sugar if required. Also, add more hot water to suit your required consistency.
NB:
- Coffee: 1 tsp coffee + 1/4 cup hot water
- Recipe makes 7 or 8" square cake pan or 6" cake with 6 mini cupcakes
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