Yumjay gave me cookbook as a gift on New Year’s eve. I was thrilled that he thoughtfully bought something that i’d enjoy and best surprise of all was the book itself, it was “The Unofficial Downton Abbey Cookbook”. I like watching Downton and have gotten several of my friends hooked to this show. What’s not to love about the Brits and their poise and sophistication right? Anyway the book has got nothing to do with the show, the author has come up with recipes both suitable for upstairs and downstairs dining that takes you back to another era. Some of the recipes look complicated and most of them have some form of meat. So that left with me with the desserts and tea sections to try out something.
I always bake a cake for Yumjay’s birthday and this time i decided to bake dark desires chocolate cake from the book he gave me. I don’t eat chocolates, so can’t say much about the texture or taste of the cake. Yumjay said its as rich and moist as a cake from a high-end bakery. Guess that sums it all up. Scooby said its delicious after her first bite and she’s my best critic, never thinks twice before saying yummy or yucky:) So all in all a good chocolate cake recipe for special occasions like birthdays, Valentines or even to celebrate Sochi 2014.
Ingredients for cake
1 cup all-purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg, at room temperature
1/2 teaspoon vanilla extract
1/2 cup cold coffee ( i used chilled hot chocolate)
1/2 cup buttermilk
1/4 cup vegetable oil
Ingredients for frosting
1/2 cup butter, softened
2 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/4 cup whole milk ( i used half-half)
1 oz dark chocolate, grated (optional)
1. Preheat oven to 350 F. Grease and flour a 8 X 8 inch or a 9 inch round pan and set aside.
2. In a large bowl, sift together the flour, sugars, cocoa powder, baking soda, baking powder and salt.
3. Make a well in the center and pour in the egg, vanilla, chilled hot chocolate and oil. Mix with a wooden spoon until smooth.
4. Pour into prepared baking pan, bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
5. Cool in pan for at least an hour before transferring on to a wire rack to cool for another 15-30 minutes.
6. While the cake is cooling, you can prepare the frosting. Beat butter using a hand mixer on medium speed until smooth and creamy.
7. Reduce speed to low and add powdered sugar, cocoa and vanilla, scraping down the sides of the bowl with a spatula.
8. Add milk as needed until frosting reaches preferred spreading consistency.
9. Once the cake has completely cooled, spread frosting over the top and sides. Sprinkle grated dark chocolate on top.
10. This cake can be stored at room temperature for a day and refrigerated for 3-4 days.