| Difficulty: | |
| Prep time: | 15 min |
| Cook time: | 60 min |
| Total time: | 75 min |
This is one of those Chocolate Cake recipes that will be a repeat chocoholic baking offender. The addition of Black Cocoa intensifies the dark hue to a rich chocolate black colour. Black Cocoa is a Cocoa powder that is heavily ‘Dutched’ it can be used with Dutch Cocoa, but used by itself the results will be too bitter, and will lack flavour. For an excellent outcome when baking, we recommend that you use 2/3 Equagold Premium Dutch Cocoa and 1/3 Black Cocoa in a recipe. This will retain the moistness integrity of the cake… we love seeing your kitchen success, so let us know how it goes!
Sift all the dry ingredients in order into a large mixing bowl.
Mix the coffee into the hot water and mix all the wet ingredients into the dry ingredients.
Grease and line a large cake tin and pour the cake mixture in. Bake in an oven pre-heated to 180 degrees C for 50-60 minutes, then check to see if a skewer comes out clean.
Cool in the tin.
When cool take out and ice with your favourite icing (full prep time will be extended if you love spending time with cake decoration!)
ICING IDEAS — Fabulous with a Fresh As Freeze Dried Raspberry Cream cheese ganache!