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ANNIKA'S CHOCOLATE / ESPRESSO CAKE

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Serves: 6

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  • Vegetarian
What does this mean?

This is the first chocolate cake I ever learned to bake and I've improved the recipe over the years by using vanilla extract instead of artificial vanilla sugar, and adding the espresso powder which wasn't in the original recipe. No melting of chocolate involved, just use dark chocolate powder. I've not yet tried adding nuts, but I will someday. Makes a really rich yet light chocolate cake. I don't weigh the ingredients here. For the dry ingredients I use a measuring jug, and make sure I dont pack them too tightly. Always works well. The flour is normal wheat flour.

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Ingredients

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  • 3 eggs
  • 400 ml sugar
  • 2 teaspoons vanilla extract
  • 150 grams butter (melted)
  • 200 ml milk (or half milk and half water)
  • 2 teaspoons baking powder
  • 3 tablespoons dark chocolate powder
  • 2 teaspoons instant espresso powder
  • 400 ml flour

Method

  1. Whisk the sugar, vanilla and eggs until white and fluffy.
  2. Add the melted butter mixed with the milk.
  3. Mix together the dry ingredients thoroughly and add them.
  4. Stir just enough to make a smooth batter.
  5. Bake in a 175°C oven for about 40 minutes (the two smaller pans) or one hour (the one large pan), until a tester stick comes out dry in the middle (I use a wooden cocktail stick).

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