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Cakes / Dark and Moist Chocolate Cake
« on: July 06, 2011, 03:06:35 am »
Moist and Dark Chocolate Cake
Ingredients
• 2 cups plain flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup cold brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vinegar
Cooking Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 20cm cake pans.
2. In Thermomix combine the flour, sugar, cocoa, baking soda, baking powder and salt and mix speed 3 for 3 seconds. Pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth speed 4 for 2 seconds. Batter will be thin. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
or as cupcakes I cooked for 15 minutes.
I really like these as they are very light and yet still moist. I fill the double round cake by spreading raspberry jam on the tops and then adding whipped cream before sandwiching them together. The capcakes are great plain or topped with dark chocolate ganache.
Ingredients
• 2 cups plain flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup cold brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vinegar
Cooking Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 20cm cake pans.
2. In Thermomix combine the flour, sugar, cocoa, baking soda, baking powder and salt and mix speed 3 for 3 seconds. Pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth speed 4 for 2 seconds. Batter will be thin. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
or as cupcakes I cooked for 15 minutes.
I really like these as they are very light and yet still moist. I fill the double round cake by spreading raspberry jam on the tops and then adding whipped cream before sandwiching them together. The capcakes are great plain or topped with dark chocolate ganache.
