Chocolate cake with coffee frosting

Cooking with chocolate is always a messy job, so the fact that this recipe is a one-bowl job means the mess is somewhat reduced (well, in theory…).

This cake recipe doesn’t rely on any techniques – no creaming or whisking or anything like that. Bung each ingredient in one by one in sequence and you’re good to go.

And the coffee frosting is just so tasty! I ate a good half of it before it even reached the cake.

With a trusty chocolate cake as a base, feel free to use a frosting of your choice if you’re not a fan of coffee. Peanut butter, chocolate mint, vanilla, and something fruity like cherry or blackcurrant are all perfect flavours for frosting.

Serves 2 (over a weekend)

For the cake:
265g self raising flour
55g cocoa powder
1 tsp baking powder
230g sugar
A quarter of a teaspoon of salt
250ml milk
125ml vegetable oil
1 and a half teaspoon vanilla extract
250ml boiling water
2 eggs 

For the coffee frosting:
250g unsalted butter
500g icing sugar3 tablespoons granulated coffee
1 and a half teaspoon boiling water
A quarter teaspoon vanilla extract

  1. Sift the flour, cocoa, sugar, salt and baking powder into a large bowl and mix together
  2. Add the milk, vegetable oil and vanilla and mix together
  3. Add the boiling water and incorporate before adding the eggs. Mix well
  4. Pour into a greaseproof paper lined tin and place in the centre of a preheated oven at 160C/325F/Gas Mark 3 for 50 minutes
  5. Test the cake with a skewer or toothpick, making sure it comes out clean
  6. Remove from the oven and allow to cook a bit before finishing the cooling on a wire rack
  7. For the frosting, mix the butter with a wooden spoon until it’s creamy before adding the icing sugar
  8. Mix the coffee and water together before pouring into the icing sugar, and then add the vanilla
  9. Mix well together, stirring out any lumps
  10. Only when the cake is completely cool should you then add the frosting to your cake. And devour!

Top tips

  • The cake batter is very wet so be sure to use a whole tin, ie not one with a removable bottom. It’ll leak everywhere and make a mess of your oven
  • For the above reason, I used a square tin and, using a circle cutter, I cut the cake into 4 individual cakes
  • It might seem weird that I added the eggs to the cake at the very end. Usually they go in much sooner but as you’re later going to be pouring on boiling water, the eggs will scramble. After you’ve mixed the water in, the batter cools down instantly, thus making it scramble-proof for you to add your eggs in at the end.

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