Tuesday, August 16, 2016
Best Chocolate Cake.
Why re-invent when you can use what is already there? I never thought the best chocolate cake would be so easy - just put in a food processor and go for it but trust Nigella to figure it out! I never want to loose this recipe, so it's going on the blog. Just follow the link below to Nigella's site for the full domestic goddess version.
I have to confess, this is Nigella's Old Fashioned Chocolate Cake, only with the addition of a little coffee. I love coffee in a chocolate cake as it rounds our the flavour. But this is definitely the BEST chocolate cake I have found.
You can use a teaspoon of instant coffee dissolved in a tiny bit of water if you have no espresso. You can substitute golden syrup in the frosting if you cannot find corn syrup. You must use the best quality cocoa powder possible.
I have cooked this in 3 tins and converted it to a black forest cake by not frosting it - Just sprinkle a bit of cherry brandy on the cake once it is cooled, use cherries and cream for the filling and top with cream and chocolate. It was a great success.
Here is a picture of Nigella's cake:
200 grams plain flour
200 grams caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40 grams best-quality cocoa powder
175 grams soft unsalted butter
2 large eggs
2 teaspoons vanilla extract
1 shot of espresso coffee.