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Classic Chocolate cake


Some things are just wonderful, like friendship & chocolate cake!!!

I love chocolate cake. It's always my "go-to" recipe for any occasion - be it a birthday, anniversary, graduation, promotion, homecoming....any kind of celebrations. I even make it on days when I just feel like having it.

Until 1830's-1840's, chocolate was consumed primarily as a beverage. Early chocolate cakes were much lighter because they used significantly smaller amounts of sugar and cocoa. They also used more flour than what we are accustomed to making them fluffier and more like what we would today call a breakfast bread. It wasn't until 1940 that chocolate cake recipes became more rich and decadent, calling for larger quantities of cocoa and sugar than previously.

Did you know that there is a difference between a chocolate cake and brownie?? They are both chocolaty and absolutely delicious. And though many people may argue that brownies are simply a smaller version of chocolate cake, their minor differences really do set them apart from one another.

The main difference between these chocolaty delights is the ingredients used to make them. While almost every cake recipe calls for the basic ingredients of baking powder and baking soda, most brownie recipes do not. Cake recipes also call for about twice the amount of flour than brownies and a significantly less amount cocoa. These variances of ingredients affect the texture and taste of the two yummy treats, giving them another reason as to why they are different.

Brownies were the first things I made when I started baking. You can check out my Fudgy Brownie recipe in this blog.

Well let's keep all the history and facts aside and get to baking a yummy chocolate cake. This is a very easy and simple recipe and you can make it really quick and brighten up any day. I like to add some coffee to the batter, to bring out the chocolate flavor, because coffee and chocolate are best friends forever. Don’t worry though if you’re not a coffee lover, because you won’t be able to taste it. You may also opt to skip it, if you want to.

Here's the recipe:

Ingredients
2½ cups flour
½ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
4 large eggs
1 cup buttermilk (see notes for DIY buttermilk)
1 cup butter at room temperature
2 tsp instant coffee
1 tsp vanilla extract

Method
Preheat oven to 180°C.
In a medium sized bowl, sift together the flour, unsweetened cocoa powder, instant coffee, baking powder, baking soda, salt and granulated sugar.
In a seperate bowl, cream together butter and sugar with a mixer until light and fluffy.
Beat in eggs, one at a time, then add the vanilla.
Fold in the flour mixture, alternating with the buttermilk, ending with the flour. Do not over mix.
Pour the batter into greased pan and bake for 45-50 mins or until a toothpick inserted into the center of the cake comes out clean.
Transfer to a wire rack and let it cool for about 15 mins before removing from pan.

There you go......chocolate cake is ready. Top this up with some yummy and smooth chocolate ganache and there will be a party in your mouth in every bite.
You could use the same recipe to make chocolate muffins too.


Notes
To make DIY buttermilk. Simply measure out 1 cup of milk and stir in 1 tablespoon white vinegar and let the mixture stand for 5-10 minutes until the milk is curdled. Your DIY buttermilk is ready for use!

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