Try this great recipe for a very moist and delicious chocolate cake: the secret ingredient is good old fashioned Northern Irish buttermilk. “You really have to try it – it has become my family’s fave choc cake recipe!”
Moist chocolate cake
Makes: about 8 wedges
FOR THE CAKE
- 200 g plain flour
- 200 g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 40 g cocoa powder
- 175 g soft unsalted butter
- 3 medium eggs
- 2 teaspoons vanilla extract
- 150 ml buttermilk
FOR THE ICING
- 75 g unsalted butter
- 175 g quality dark chocolate (broken into small pieces)
- 300 g icing sugar
- 1 tablespoon golden syrup
- 125 ml buttermilk
- 1 teaspoon vanilla extract
- Take all the ingredients out of the fridge so that everything is at room temperature.
- Preheat the oven to180°C. Grease and line 2 x 8 inch round sandwich tins.
- Put all the cake ingredients into a bowl and beat for no more than 2 minutes until you have a smooth, thick batter.
- Divide this batter into the prepared tins and bake until a skewer, comes out clean, about 35 minutes.
- Remove the cakes to a wire rack and let cool for 10 minutes before turning out of their tins.
- To make the icing, melt the butter and chocolate in a good-sized bowl either in the microwave or placed over a pan of simmering water.
- While the chocolate and butter are cooling a little, add the icing sugar into a food processor and blitz (to remove lumps).
- Add the golden syrup to the cooled chocolate mixture, followed by the buttermilk and vanilla and then just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running. Place the icing in the fridge for 10 minutes to help it set a little as it can be soft.
- Use the icing to sandwich the two cakes and cover the top and sides of the cake. Decorate with chocolate chips or other sprinkles of your choice.