I’ve been asked to bake for quite a few events recently which has given me the chance to bake a few things on my ‘To Do’ list. This particular bake was for a shop opening in Sutton-in-Ashfield at a lovely chap’s baking supply store (Uncle Stuarts in the market if your interested). Needing something impressive enough to entice people in but yet big enough to feed as many people as humanly possible, I settled on this little number.
This chocolate cake is inspired from a recipe over at My Baking Addiction and has now gone down as my go to recipe whenever something umptious is called for! Where as some chocolate cakes can be to stodgy for my liking, this cake is light, moist and fluffy due to the addition of a few key ingredients. Yogurt for lightness, oil for moistness (which does not dry out in the same way as butter) and the cup of strong black coffee for depth of flavour.
The frosting is quite a simple mix to put together and always surprises people when they hear that the only strawberry contained within is two tablespoons of jam! I fail to see the point in cooking down fresh strawberries for such thing when the end result would be pretty jammy anyway!
Bake this as either 2 9″ cakes or, for impressive height, 3 6″ cakes. Topped with some fresh strawberries and a dusting of icing sugar and you have yourself a cake that looks perfect for any occasion!
Recipe – Chocolate Cake
2 cups Caster Sugar
1 3/4 cups Plain Flour
3/4 cup Cocoa Powder
2tsp Baking Soda
1tsp Baking Powder
2 Free Range Eggs
1 cup Yogurt
1 cup Strong Black Coffee
1/2 cup Vegetable Oil
2tsp Vanilla Paste
1. Heat oven to 180c. Line three 6″ round baking pans or two 9″ round baking tins with Silicon paper. Set aside.
2. Into either a stand mixer or a large bowl add the flour, cocoa, baking soda, baking powder, salt and sugar. Give a good stir to combine.
3. Add Eggs, Yogurt, Coffee, Oil and Vanilla. Mix on medium speed for about two minutes before pouring into the prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes until a wooden toothpick inserted in center comes out clean. Cool for 10 minutes in the pans before removing onto a wire cooling rack. Cool completely whilst you make the frosting.
Strawberry and Cream Cheese Frosting
200g Unsalted Butter
100g Full Fat Cream Cheese
3 1/2 cups Icing Sugar
3tbsp Strawberry Jam
Pink Gel Food Coloring
1. In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and beat until fully combined.
2. Add the Icing Sugar, Vanilla, Salt, Milk and Jam and mix fully to combine. Mix should be quite fluffy with no lumps of butter remaining.
5. Add a drop of gel pink food coloring to give it a good strong colour.
6. Spread the frosting onto the cake layers using an offset spatula, or pipe the frosting onto the cake layers using a large piping bag fitted with a large round tip (I had run out of piping vags for this one!)
7. Keep chilled in the fridge if you are not eating this the same day but remember to remove it to let it come back to room temp before serving!