Everyone needs a good chocolate cake recipe - it's like that Little Black Dress in our closets, a secret weapon, a safety net. I realise that I don't bake chocolate cakes very often (in fact, I do believe that I've probably never baked a chocolate cake before - I know, shame on me) but I've stumbled upon a recipe that's going to be my LBD from now on. I tweaked the recipe I found on my go-to site for recipes, allrecipes.com and thought I'd experiment a little with some orange-chocolate glaze just because it was Chinese New Year.
Adapted from shirleyo's One Bowl Chocolate Cake III Recipe
2 cupswhite sugar
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
1 teaspoon instant coffee powder
1 cup chocolate chunks
2 tablespoons butter
4 tablespoons milk
Rind of 1 orange, finely chopped
Preheat oven to 175 degrees Celsius. Grease and flour a nine inch round pan.
Sift together flour, cocoa, baking powder, baking and salt.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed with an electric mixer.
Stir instant coffee powder into the boiling water and stir into the the cake mixture.
Batter will be thin.
Pour into the pan and bake for 70-80 minutes (or until a wooden skewer inserted into the cake comes out clean).
For the orange-chocolate glaze, melt the ingredients on low heat, stirring constantly, until ingredients are well combined and the mixture has a smooth, silky consistency.
Allow the cake to rest overnight before glazing and serving.
This is truly one of those moist, decadent chocolate cakes that the inner child yearns for, definitely a crowd-pleaser. I recommend serving it warm (perhaps 30 seconds in the microwave) with a generous helping of ice cream.