Someone just arose from the dead of shame (of not blogging for who knows how long)!
The reason for that dreadful act is unmentionable since who wants to hear excuses. Right?
But the most important thing is that I brought a delightfully sinful double chocolate cake that can be made without any fancy kitchen tools. I'd know that because I have no proper kitchen tools anymore.
And guess what! This Hungarian girl is living in Indonesia for quite a while. Now you can guess one of the excuses I'd be listing up for my disappearance act.
What I have here is a miniature kitchen with basic kitchen utensils and an adorably petit oven that doesn't heat up more than 190C. But hey, use what you have and that's what I'm doing! Nothing is impossible, I proudly declare!
Why is this chocolate cake different than your go-to choc cake? Well, because it has a flavorful, far from dry, gooey-ish cake base with a wonderful super chocolatey frosting that even I couldn't mess up! And I am a notorious frosting destroyer. Add some white chocolate stripes on top and voila, chocolate explosion! It is wonderful.
Okay, I won't keep you from the recipe any longer. Go ahead, just try it!
Note: The batter will be super runny. Don't concern yourself with it, it will turn out beautifully!
Double Chocolate Cake
recipe adapted from Foodess
for a 20 cm dia baking pan
For the cake
1 + 3/4 cup AP flour
2 cups sugar (I use raw cane sugar)
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 cups buttermilk (I made my own: 1 cup milk + 1 Tbsp vinegar or lemon juice and wait a few minutes)
1/2 cup coconut oil
1 cup coffee
First off, pre-heat your oven to 175C or (350F) and grease your baking pan. I also placed parchment paper in the pan.
Then, mix your dry ingredients (flour, sugar, cocoa powder, baking soda and salt) together. Add in the eggs, one at a time, buttermilk and coconut oil and stir vigorously if you only use a wooden spoon (like I did), or use your mixer. When the batter is smooth, add in the coffee and mix it well. The runniness shouldn't bother you, just pour half of the batter in your pan and let it bake for around 40-45 minutes. Depending on your oven, check it with a tooth pick after 40 minutes.
Let it cool for 15-20 minutes and run a knife around the edges and carefully take the cake out of the pan. Let it cool on wiring racks. Use the same method for the other half of the batter.
For the frosting
350 gramms chocolate (I used semi-sweet)
200 gramms butter (I used margarine, works fine)
1/2 cup powdered sugar
a pinch of salt
1/4 cup whipping cream
Melt the chocolate in a bowl set over a saucepan with simmering water. Once melted, let it cool to room temperature. Make sure your butter/margarine is soft, not melted, and combine it with the sugar and salt and cream it with a wooden spoon. Incorporate the whipping cream and the cooled chocolate and mix it until well combined.
For the assemble
Spread frosting on one of the cakes. Apply it evenly and generously. Carefully, place the other cake on top. Start coating the cake with the rest of the frosting with a cake spatula. Once all your frosting is on the cake, take a white chocolate bar out of the fridge. It's important to have cold chocolate on hand and using a big knife, start shaving the chocolate by scraping the chocolate with the blade towards you. This motion will result in pretty chocolate curls. Place them on your cake in any shape you desire. Once the chocolate curls are on your cake, and you want to add more decoration, melt the rest of the white chocolate with 1 tablespoon of coconut oil and put them in a pipe, cut off one of the corners and release the chocolate randomly over your cake.