Once upon a time S baked a fantastic chocolate cake that became my absolute, hands-down, crazy-eyes, bonkers-for-it, favourite home made chocolate cake. This delicious, moist, soft cake covered with the silkiest, most luscious chocolatey frosting entered the gastronomy annals about the same time as Damien Pignolet's Serious Orange Cake, and has followed suit in it's evolution into a cupcake. The orange cake is equally amazing in both forms, but I think the chocolate is exceedingly more enjoyable, dressed as a cupcake. The cupcake version has better moistness throughout and, of course, my bias just might be related to the higher frosting to cake ratio. It is very unprofessional of me to share this recipe only now, when I have been enjoying this cake regularly (at S's charity) over the last six years. My bad.
Moist Chocolate Cake Recipe
275 g butter
300 g sugar
250 g flour + 1 1/2 tsp baking soda (sifted)
75 g cocoa powder
1 1/3 cups water + 25 g coffee powder
4 eggs + 2 yolks
1) Cream butter and sugar till soft and fluffy
2) Add eggs one at a time
3) Pour in coffee mixture, alternating with the sifted flour + cocoa powder
4) Bake at 170 degrees Celsius for 1 hour
Chocolate Frosting Ingredients:
3 tbsp cocoa powder
3 tbsp cornflour
1 cup water
1 cup sugar
2 oz butter pinch of salt
1) Bring to boil above until smooth and thickens.
2) Pour over cooled cake.