“Home is where you treat your friends like family , and your family like friends.”
My blog has a new home ! And I thought this occasion calls for some cake ! Well, I think all occasions call for cake …
This cake , by Caroline Wright, really ticks all the boxes for me.
And then , it is so ridiculously easy to put together, Thats how cake making should be right . One or two bowls , a good whisk , a whole lotta love and off into the oven it goes. You just need to wait for the magic to happen !
Now lets talk about the size. Two perfect sized 8 or 9 inch layers or four equally perfect 7 inch layers . How great is that .
The most important obviously is the taste test ! Absolutely delicious . Not too dense , not too moist , not too fluffy. Just right !
Lets talk about some frosting …shall we ?
I am usually a dark chocolate girl but this time I decided to go with milk. Milk chocolate gets a bad rap . I too don’t use it much – find it a little too sweet. But I guess its the right recipe that matters. And this lovely milk frosting from Dede Wilson turned out finger-licking good ! it kinda marries a ganache with an American style buttercream but the end result is smooth , light and infinitely yum!
- 310 grams or 2 1/2 cups all purpose flour
- 300 grams or 1 1/2 cups sugar
- 45 grams or 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 4 eggs , at room temperature
- 225 grams or 1 cup butter , melted and cooled
- 1 tablespoon vanilla extract
- 3/4 cup curd or yoghurt , at room temperature
- 240 ml or 1 cup very hot coffee ( one tsp instant coffee powder dissolved in it)
- 250 grams milk chocolate
- 200 ml or 1 cup cream
- 112 grams or 1/2 cup unsalted butter , at room temperature
- 200 grams or 2 cups icing sugar , sifted
- 1 tsp vanilla extract
- 100 grams or 1/2 cup sugar
- 120 ml or 1/2 cup water
- 1 tsp instant coffee powder
- Preheat your oven to 180 C / 350 F. Butter and flour two 7 inch round pans well . Line the bottoms with parchment (optional).
- Whisk together the dry ingredients - the flour, baking soda, baking powder, salt , cocoa powder and sugar very well in a large bowl.
- Mix in the eggs , melted butter , yoghurt , hot coffee and vanilla extract. Whisk until smooth.
- Divide batter among two pans an bake for 32-38 minutes until a toothpick inserted in the centre comes out clean.
- Cool in pans for 5 minutes , remove and cool completely on wire rack.
- In a double boiler / microwave , heat the cream and chopped milk chocolate together until melted and smooth.
- Cool to room temperature.In another bowl, beat the butter until light and smooth.
- Add one cup sifted icing sugar , a few tablespoons at a time , beating well after each addition. Scrape the bowl as needed.
- Add the remaining sifted icing sugar , the vanilla and the cooled chocolate-cream mixture .
- Beat until desired consistency is achieved.
- Heat together the water, sugar and coffee in a saucepan until sugar and coffee dissolves.
- Simmer for couple of minutes .
- Take off heat and cool.
- Slice each cooled cake into two horizontally.
- Place one cake slice on a cake board/ serving plate , brush generously with soaking syrup on top and sides .
- Spread about quarter cup of the frosting on top.
- Place the next cake slice on top and repeat.Place the last layer on top , spread the icing on top and sides and frost as desired!
- This cake lasts for 3-4 days.
- The frosting makes just enough to fill and cover the cake , you might need one and half times the recipe if you want to do some piping.
This cake really was so good. The cake was really moist and darkly decadent , the luscious milk chocolate frosting perfect with the not-too-sweet cake . Mochaliciousness at its best !