Milla Bakes: Michelle’s Chocolate Cake

Given that I received three cookery books for Christmas, I guess people know how much I enjoy being in the kitchen.  My mum gave me The Hummingbird Bakery cookbook and I’m so looking forward to trying some new things out and I promise you, the book is worth it for the images alone… Anyhow, when the lovely Cupcake from The Family Table posted her sister Michelle’s Chocolate Cake, I just knew I needed to try it.  My in-laws came over for supper on Christmas Eve and I served the cake for dessert.

225g unsalted butter, very soft (make sure it’s very soft or your food processor will go on fire like mine did!)

125g self-raising flour + 25g cornflour (or you can just use SR flour but this is what I learnt from Nigella)

175g caster sugar (225g is the recipe but with the frosting, I prefer less)

75g high quality, unsweetened cocoa powder

¼ Madagascan vanilla pod (or you can use 1 tsp pure vanilla extract)

2 large eggs

1 tsp baking powder

2 tsp baking soda

240 ml butter milk

1 tsp salt

1 double espresso (cooled)

Icing:

150 g of unsalted butter (the recipe calls for 230g)

170g dark chocolate (I used 85% cocoa)

¼ Madagascan vanilla pod (or you can use 1 tsp pure vanilla extract)

110g cup icing sugar, sifted

3 tbsp espresso (cooled)

NB:

• Michelle’s recipe calls for 120 ml of vegetable oil to be added to the cake mixture but I, having never baked with oil, decided to exclude it.
• Michelle’s recipe calls for 1 egg yolk to be added to the icing.  Since I don’t like the idea of raw egg, I omitted it.

Preheat your oven to 180C/Gas 4.  Line two 8-inch round cake tins with baking paper.

Make your espresso and leave to cool.

There are 2 ways of doing this: in a bowl or in the food processor. In a bowl, cream the butter and sugar together, add the vanilla and the eggs one by one. Then mix the dry ingredients (flour, cornflour, cocoa powder, baking soda, baking powder and salt) together in a separate bowl and add to the mixture spoon by spoon.  Mix together the buttermilk and cooled espresso in a separate bowl/jug.  Slowly add this into the to the mixture in the food processor until you have a smooth batter. Alternatively, make the basic sponge mixture (butter, eggs, flour, cornflour & sugar) in the food processor. Then add the remaining dry products (cocoa powder, baking soda, baking powder and salt). Add the vanilla and gradually add the buttermilk and espresso.

Pour the batter into the prepared pans and bake for 25 minutes.  Use a skewer or knife to check that the cakes are cooked – the skewer should come out clean. When finished baking, let cakes cool in the tins for 10 minutes whilst you prepare the icing.

Place a little water in a pan and place a heat-proof bowl in the pan. Turn a very gentle heat on. The water should come half way. Break the chocolate up into pieces and place it in a boil. Melt the chocolate, remove from heat and let it cool to room temperature – any hotter and it will melt the butter. In a separate bowl, beat the butter and vanilla until light and fluffy.  Add sugar and beat until incorporated. Mix espresso and cooled chocolate into the icing mixture until fully combined. Again, you can use a food processor but hey, think about the workout this gives your arms…

Time to ice your cooled cake = almost time to eat. Spread one-third of the icing over cake #1. Top with cake #2 and spread frosting over the top and sides of the cake et voilà, Michelle’s chocolate cake made and served in Paris! I sprinkled some coffee beans on top, just for decoration.

My brother-in-law remarked “This is the best cake you’ve ever made!” - wow.

Thank you so much Cupcake and Michelle – I hope you like the look of it…