I am in a “whatever happens…happens” mindset. I am learning to embrace opportunities that come my way with less skepticism. Thank god for 3G. (2G + 1G). Life gets boring when you stay within the limits of what you already know ! Hmmm..
When you decide to bake at 3.30am, the recipe needs to be tweaked and changed with the ingredients in your larder. It’s so satisfying when you believe you can take an existing recipe a few notches higher. Today is a special day, so I needed to find a befitting recipe for the boy who stole my ♥️. My 5 year old wonder : George.. I certainly needed to create a ‘George’ous cake recipe sooner than later.
If you don’t want an intense chocolate flavour, then this is the perfect chocolate cake recipe for you. A friend of mine, my ‘toxic twin’ (apparently) who happened to have tasted both the ultimate chocolate cake and the ‘George’ous cake from my blog said this would be the ultimate cake for the non intense chocolate person. It’s lighter, moist, less richer and less chocolatey. If you didn’t guess by that description I am definitely the intense chocolate lover 😀.. but here you have a cake for everyone !
Enjoy baking 😍♥️…
Creaming Ingredients :
Unsalted butter – 1/2 cup
Granulated sugar – 1 3/4 cup
Pure Vanilla extract – 2 tsp
Dry Ingredients (flour mixture) to sieve :
Flour – 1 3/4 cup
Salt- 1/2 tsp
Soda bi-carbonate- 1 tsp
Baking powder – 1/4 tsp
Cocoa – 1/3 cup
Wet Ingredients :
Instant coffee – 2 tsp dissolved in 1 tbsp hot water
Milk – 3/4 cup
Preheat oven to 175 C.
Prepare a 10 inch cake tin by greasing the pan with butter and dusting it with flour.
Beat butter, add sugar. Add eggs one at a time. Scrape the bottom of the sides of the pan. Add vanilla extract.
Sieve listed dry ingredients. Beat dry ingredients and wet ingredients. Starting and ending with the flour mixture. Fold in. Pour into prepared cake tin and bake for 30-35 mins until done.
Soaking mixture ( optional )
Poke the warm cake with a wooden skewer and spoon in 1/2 cup sweetened fresh orange juice mixed with 1 tbsp orange rind.
Mocha frosting :
Softened unsalted butter – 1/2 cup
Sieved Confectioners sugar – 2 cups
Salt – 1/4 tsp
Instant coffee granules – 2 tsp dissolved in 1 tbsp hot water
Sieved cocoa powder – 3 tbsp
Add milk 1 tbsp at a time to achieve a desired spreadable consistency
Beat all the ingredients together. Spread over cooled cake.
Add a pinch of love ♥️:
Use rum instead of vanilla extract ! Refrigerate the frosting for 30 mins and whip the frosting to get a fluffier filling. Layer the cake with frosting, double the amount of frosting if required.