Ingredients1+¼ cup (140 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
1 tablespoon vanilla essence
½ cup (1.2 dl) milk or water
½ cup (1.2 dl) vegetable oil (flavorless)
Ingredients for frosting2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
- Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
- Grease a 9 inch (23 cm) cake tin.
- Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
- Add milk/water, vegetable oil and eggs.
- Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
- Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
- After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
- Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
- Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.
- Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
- This cake should have room temperature when served.
- You may substitute 1-2 tablespoons of cream with rum for the frosting.
- You may cut the top of the cake to make a flat surface before adding the frosting.
- If you are making it for someone's birthday I would suggest doubling the recipe because this recipe makes for a short, thin cake (suggested by Cyrus, August 2008)
- If you prefer a slightly sweeter frosting you may add a couple of teaspoons of honey to the frosting (suggested by Debbie Evans, August 2008)
- Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
- You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)