- For The Cake:
- 260g plain flour
- 400g caster sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda/baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 250ml milk
- 125ml vegetable oil (you can also use coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 250ml boiling water
- For The Buttercream Frosting:
- 340g butter, softened
- 125g unsweetened cocoa powder
- 650g icing sugar
- 125ml milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
STEP 1
Preheat oven to 180C/160C Fan/Gas Mark 4/350F. Prepare two 9-inch cake pans by buttering and lightly flouring.
STEP 2
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
STEP 3
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
STEP 4
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.
STEP 5
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
STEP 6
Whilst the cake is cooling prepare the buttercream frosting. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
STEP 7
Cream together butter and cocoa powder until well-combined.
STEP 8
Cream together butter and cocoa powder until well-combined.
STEP 9
Add vanilla extract and espresso powder and combine well.
STEP 10
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more icing sugar, a tablespoon at a time until it reaches the right consistency. Cover with cling film.
STEP 11
Once the cake has completely cooled, frost with the prepared frosting.
STEP 12
Serve and enjoy with your favourite cup of coffee.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
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