‘The No Fail, Perfect Chocolate Cake’ is a big title to live up to, but this chocolate cake does – every time. And we can say ‘every time’ with total confidence as between us we’ve made this cake over 20 times. Birthdays, shared lunches, or just because, this cake is fantastic. It’s not a fudgy heavy cake, but nice and light with a depth of chocolate flavour guaranteed to satisfy any chocolate cake craving!
May is the month of birthdays around here – which makes you wonder what was happening in August??! In Abby’s extended family there are five birthdays in May and another four good friends have May birthdays – including Leigh!! So this cake gets a good workout this month.
This cake is well suited to being made as a sheet cake in a brownie tin or as a more traditional round cake, however the cooking time will vary dramatically depending on the tin you use, so keep a really good eye on the oven. The cake is really simple to make, you just throw everything in the food processor and whiz it together. It’s a very liquid mix but don’t panic – it all turns out perfectly in the end! Oil replaces the butter which makes the cake moist and means it keeps well. The coffee enhances the chocolate flavour and can’t be tasted so if you don’t like coffee don’t panic, there’s no residual coffee flavour (Leigh hates coffee and has approved its inclusion in this recipe so you definitely can’t taste it!!).
How you choose to ice the cake is up to you. We have a great recipe for an American style frosting (recipe coming soon) but a cream cheese icing or chocolate frosting are delicious. These photos are some of the kids cakes we’ve made with this recipe, unfortunately the photos are always of the cake before it’s cut!
The No Fail, Perfect Chocolate Cake
3/4 tablespoon instant coffee
3/4 cup water
1 3/4 cups sugar
1 3/4 cups plain four
3/4 cup cocoa powder
2 teaspoons vanilla essence
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup milk (rice or soy is fine)
1/2 cup oil
Preheat your oven to 180 degrees Celsius. Dissolve the coffee granules in the water. Place all ingredients in the food processor and process till mixed. Pour into your desired tin (greased and lined). Bake for up to an hour. If making a sheet cake it will need less cooking time, approximately 30 minutes, but a round tin will need longer. The cake is done when you insert a skewer into the center of the cake and it comes out clean. Ice with your favourite icing.
Recipe from Chelsea Sugar