This is a recipe we modified a recipe from Molly's fantastic blog called Orangette. She calls it the Far-from-Disaster cake. We rechristened our version with a more sanguine name- The World's Best Moist Chocolate Cake! The cake pictured above was made using exactly the proportions on her blog, and as you can see, turned out to be huge! We provide the directions with our variations below. The portions have been halved, and we have a different cream and raspberry topping.
3 oz semisweet chocolate (Nestle semisweet chocolate chips).
3/4 cup hot brewed coffee.
1 and 1/2 cup sugar.
1 and 1/4 cups all-purpose flour.
3/4 cup unsweetened cocoa powder (Nestle).
1 tsp baking soda.
1/2 tsp baking powder.
1/2 tsp salt.
2 large eggs.
1/4 cup canola oil.
3/4 cup well-shaken buttermilk.
1/2 tsp vanilla extract.
We followed her exact recipe apart from beating egg whites separately till they were stiff and then added the yellows and other wet ingredients. The method is the following:
Preheat oven to 300 F.
Melt chocolate in hot coffee. Stir mixture till smooth.
In a big bowl, mix sugar, flour, cocoa powder, baking soda, baking powder, salt.
In another bowl, beat egg whites first with electric beater till stiff. Then add the yellows. The slowly add oil, buttermilk, vanilla and melted chocolate/coffee mixture.
Slowly add in the flour mixture, beating on medium speed. Cake experts will advise you to fold with a big spoon instead of beating.
Pour batter into pre-greased cake tin or baking dish. It takes around an hour to bake. Check after 45 minutes.
Topping recipe: Heat 10 raspberries, 1 tsp sugar and 1 tsp water till it forms a jam like consistency. Cool. I kept the whipped cream and the raspberry topping separately in the fridge and added both to slices of cake as we ate the cake. This was only to increase the shelf life of the cake. If serving for a party, I would suggest slicing the cake in half and spreading the raspberry topping and whipped cream in the centre.