Today was our middle son’s 4th birthday party. He starts school in September. I am far more of an emotional wreck than I was the first time round. He still seems so little. Our 5 year old was so much older at 4, is that just me?
Anyway I digress! We had the most ridiculously insane birthday cake (I will post pictures tomorrow with a link to the lovely ladies page!). It was made from the most beautiful chocolate sponge. I am a little obsessed with cake. Chocolate cake to be specific. So I dug out a chocolate cake recipe which I find simple and stunning. I can’t claim to have created the recipe, but I CAN assure you it has been tried and tested. Numerous times! Enjoy
- 650g plain flour
- 600g caster sugar
- 2 teaspoons baking powder
- 2 teaspoons bicarb
- 1 teaspoon salt
- 165g cocoa powder
- 395g vegetable oil
- 3 tablespoons vanilla extract
- 55ml sour cream 55ml
- 55ml buttermilk 55ml
- 2 eggs
- 560ml boiling coffee (completely optional, I find it works beautifully but if you’re not a fan, omit it with no effect on the quality)
- Chocolate ganache (I like to make ours using half chocolate, half cream)
Preheat oven to 350°F. Butter and flour two 9-inch cake pans.
Place the flour, sugar, baking powder, bicarb, salt and cocoa powder in a bowl. Add the remaining ingredients, except the coffee, and whisk to combine. With the mixer running or while whisking slowly add the boiling coffee and then mix for 5 minutes on high speed.
Pour the cake batter into the prepared pans, place in the oven and bake for 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Let the cakes cool completely in the pans. Once cool, remove from the pans and frost, layering one cake on top of the other. Garnish with raspberries, slice and serve.