I came across two more or less similar chocolate cake recipe online and it's a must try recipe since they got very positive result.
Sally is the magician who developed the formula of this recipe and I will thus paste the link here so that you visit her page and get the detailed recipe from there itself. It's a Triple Chocolate Layer Cake by Sally from Sally's Baking Addiction. Click below to view Sallys' original recipe.
The cake is amazing. I strongly recommend it for those who love extremely moist fudgey velvety chocolate cakes. I was too lazy to prepare the icing and so spread nutella on top.
Ingredients
Dry ingredients
220 grams all-purpose flour
350 grams granulated sugar
95 grams unsweetened cocoa powder (not dutch processed)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
(Sift the flour, cocoa and raising agents together and then dump all the dry ingredients in a bowl)
Liquid ingredients
240 ml buttermilk (I have used 240 ml unsweetened yoghurt)
120 ml vegetable oil
2 large eggs, at room temperature*
1 teaspoon vanilla extract
240 ml freshly brewed strong hot coffee (I have used 2 tbsps arabica coffee made up to 240 ml with hot water)
The cake tasted much better the next day.
Dry ingredients
220 grams all-purpose flour
350 grams granulated sugar
95 grams unsweetened cocoa powder (not dutch processed)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
(Sift the flour, cocoa and raising agents together and then dump all the dry ingredients in a bowl)
Liquid ingredients
240 ml buttermilk (I have used 240 ml unsweetened yoghurt)
120 ml vegetable oil
2 large eggs, at room temperature*
1 teaspoon vanilla extract
240 ml freshly brewed strong hot coffee (I have used 2 tbsps arabica coffee made up to 240 ml with hot water)
 |
| The batter will be thin as described by Sally. |
 |
| Do not forget to test with a skewer. Do not over bake. |
what size baking pan do we use?
ReplyDeletei have used a swiss roll pan of size 32x24 and the depth was around 3cm
Deletehi is buttermilk same as lait caillé?
ReplyDeletehello,
Deleteactually buttermilk is the liquid left behind after churning butter. but it is quite rare in Mauritius. but you can use yoghurt as substitute or milk with added vinegar or lemon juice.
thank you for your advise. I love your recipe as they are well explained
ReplyDeletethanks sunflower
Delete
ReplyDeletePretty! This has been an incredibly wonderful post. Thank you for supplying these details.
I like your post very much i had nice time while reading your post.
ReplyDeleteI have learnt a lot here, thank you for sharing the information with us, God bless you
ReplyDeleteYummy Cakes. I like Coffee...
ReplyDelete