The Inspired Guide - Issue #7

Page 92

Sweet Treats - Extra With Sarah Sears POPULAR CHOCOLATE CAKE

It’s finally here – my most ordered, most popular chocolate cake recipe. This has to be my all time favourite; my most used and most popular chocolate cake recipe. Since having been back from maternity leave, cake orders in the Cakery have been streaming in. But do you know what? Out of all the cakes I’ve made since being back – all of them have been this popular chocolate cake recipe. I think that’s saying something about how much people love this cake. Because of this, I thought it was time I share it with you so that you can make it in your own kitchen too. Why is this such a popular chocolate cake? 1. It is made with oil (no butter) which makes it irresistibly moist and moorish. 2. It is incredibly easy and quick to make 3. It is better than your average chocolate cake 4. The buttermilk provides acidity which enhances the fluffy, light texture as well as flavour 5. The hot water ‘blooms’ the cocoa which creates a lovely dark colour and enriches the flavour also. Have I convinced you to try this popular chocolate cake yet? If not, I hope the pictures can help entice you. I can’t even tell you how many mouthfuls of this chocolate cake I have had, but it’s definitely a lot and it still happens to be my favourite. I never seem to get sick of it. Ever. It can even be made into cupcake form! INGREDIENTS 250g (2 cups) all-purpose flour 400g (2 cups) sugar 77g (3/4 cup) cocoa powder 2 teaspoons baking powder 1 + 1/2 teaspoons baking soda 1 teaspoon salt 92

Issue #7 | The Inspired Guide | January 1st 2020

250mls (1 cup) buttermilk (see recipe) 125mls (1/2 cup) melted coconut oil 2 large eggs 2 teaspoon vanilla extract 250 (1 cup) boiling water Buttercream (see recipe) METHOD Prep Time: 15min | Cooking Time: 30min Skill: Easy | Serves: 24 1. Preheat oven to 175C (350F) and line two 8" (20 cm) cake tins with baking paper. 2. In a large bowl, sift the flour, sugar (yes the sugar – enhances the texture), cocoa, baking powder, baking soda and salt. Whisk well and set aside. 3. In a separate bowl, mix together the buttermilk, canola oil, eggs, and vanilla. Gently stir this in to the dry mixture until just combined. Then add hot water and mix until well incorporated (but try not to over mix). 4. Pour cake batter evenly into cake tins (I like to use scales to get both layers perfectly even) and bake for 30 minutes or until skewer comes out clean when inserted into the cake. 5. Once cakes are slightly cool, transfer cakes to a cooling rack. Once completely cool, whip up your favourite buttercream (or the one suggested – I love adding chocolate ganache to it). Level cakes with a bread knife and ice/ frost.

CHOCOLATE BUTTERCREAM 200g butter, softened 1/4 teaspoon salt 40g (1/3 cup) cocoa powder 350g (2-3 cups) icing sugar 2 teaspoons vanilla extract

Beat butter and salt together for one minute. Sift in cocoa and continue beating until well combined. Gradually add icing sugar and vanilla and beat until light and fluffy.