Every family with a sweet tooth is bound to have that one baker with a fabulous chocolate cake recipe! And without a doubt, that recipe would be a one in a million, tastebud titillating, dreamboat of a dessert; you can’t help but fall in love with! I have my aunt Jaya to thank for this recipe! And no ordinary recipe this is! Why, this rich, soft, moist chocolate cake with a crunchalicious sugar frosting has taken quite a space in my family’s hearts and bellies my friend.
That’s not all! This cocoa casanova has not one but THREE unique ingredients that takes the final product to the next level. Would you have guessed INSTANT COFFEE, CURD and BRANDY?
If you find the three musketeers not musketeery enough for your taste, you need to follow the upcoming instructions.
Ok close your eyes for a moment and imagine what a bite of this cake would taste like: Your teeth crunch against a sweet, sugary wall that crumbles oh so satisfyingly to expose a satiny haven of dark, chocolatey, melt in the mouth goodness that’s light and fluffy. A light flicker of coffee surprises your tongue which then smoothly flows into a cheeky twang of brandy. A “weak at the knees”moment i tell you!
Let me get you all prepped up with the ingredients and the method.
For that pillowy cake, you will need:
Flour: 2 and 1/4 cups
Sugar: 1 and a 1/2 cups
Cocoa powder: 1/2 cup
Instant coffee powder (we use Bru): 1 tsp
Baking powder: 1 and a 1/2 tsp
Baking soda: 1 and a half tsp
Egg: 2 nos
Refined Sunflower oil: 3/4th cup
Vanilla essence: 1 and a 1/2 tsp
Curds: 3/4th cup
Hot water: 1/2
Butter: to coat the baking tray
– Sift the flour and baking powder through a sieve
– Mix together curds and baking soda (Tip: why curds in a cake you ask? For the unbelievable softness it gives the final product i say!)
– Mix to combine the instant coffee powder with hot water.
(Tip: apart from the slight seduction of coffee, the powder helps the cake look even darker and richer)
– Add this to the cocoa powerd and mox until even and no lumps remain
(Tip: mixture too thick? Just add a little more hot water)
– Combine the cocoa-coffee mixture with the flour and baking powder and stir until it becomes even.
– Pour the mix into a buttered baking tray
– Bake at 180° for 20 minutes
For that delish sugar glaze, you will need:
Sugar: 1 and a 1/2 cups
Water: 1 cup
Brandy: 1 tbsp (things have gotten interesting now haven’t they?)
– On high heat, add sugar to water and stir until it reaches the syrup stage
(Tip: that’s when the sugar water mix comes to the boil and thickens enough to slide off the spoon in a languid manner. Don’t forget to keep stirring)
– Take the syrup off the stove, add in the brandy and stir
– Once the cake comes out of the oven, poke holes into it using a fork
(Tip: you don’t have to wait for the cake to cool! Yay!)
– Pour the boozy sugar mix into the holes and spread the remaining syrup lavishly over the cake
-Refrigerate for a couple of hours to get that crunchy sugar top coating
(Tip: keep the cake in the fridge at all times to retain the crunch of the sugar)
It tastes absolutely sinful served with a scoop of good quality Vanilla ice cream but even on it’s own, it is a decadent experience! Enjoy!
For any queries or suggestions pertaining to this recipe, please message me on the letsstalkfood facebook page!