This recipe never fails! This chocolate cake is also called Dana’s Chocolate Cake, so of course it’s perfect for me, because the heroine of my SoulNecklace Stories is Dana, and she’s strong and feisty, just like … this cake? Actually, I’m not sure about that analogy. But whatever, this is a great recipe.
This cake is based on a recipe by Sophie Grey at The Destitute Gourmet – check out her website and books for more ideas.
Dana’s Chocolate Cake
- 1 2/3 C flour
- 1 1/2 t backing soda
- 1 1/2 C sugar
- 2/3 C cocoa
- 1/2 t salt
- 1 1/2 C skim milk
- 100 g melted butter
- 2 eggs
- 2 t vanilla
- 1 t instant coffee (granulated is best)
Pre-heat oven to 180 C. Line a large cake tin (about 30 cm) with baking paper.
Combine dry ingredients in mixing bowl, mix well.
Then add melted butter, milk and vanilla and eggs (preferably in that order, otherwise the eggs begin cooking), and mix well. The resulting mixture will be quite wet.
Pour into cake tin and bake for approx 40 mins.
Don’t overcook this cake: it’s quite dense, so you can take it out a few minutes early and it will continue cooking on the bench.
Frosting
- 50g butter, softened
- 1/3 C cocoa
- 1 C icing sugar
- 1 t coffee
- 1 t vanilla essence
Cream butter and icing sugar. Add other ingredients and mix well. If too dry, add a smidgeon of milk. (Don’t overdo this, or you’ll be left with wet gooey icing.) Add cream cheese or marscapone and decrease the butter if you want a creamier flavour.
This cake is perfect for birthdays!
Variations: Sometimes I bake this cake in two smaller cake tins – this makes the cake go a little further. (Decrease the cooking time if you do this, or both cakes can end up too dry.)
