This recipe is for just a double layer cake not the traditional “mile high” cake. It’s very simple to make it that super tall cake though, just double the recipe and keep stacking. If you want to go really crazy with it, you could even triple the recipe. Just make sure that you have a lot of icing and it is stacked to remain sturdy through the cutting and have at it! Check out what they are saying about this recipe over at Recipe Lion:
“This is the best chocolate cake ever. It is a super easy, quick chocolate cake to make.”
If you’re looking for the best chocolate cake on the planet… you can stop your search!
Ingredients
250 grams self-rising flour. (You can also use cake flour, but you must add in 3 teaspoons baking powder with this method)
180 grams Domino sugar
3 eggs (separated)
1 teaspoon vanilla extract
3 tablespoons cocoa powder
1 teaspoon instant coffee Powder
125 milliliters cold water
125 milliliters cooking oil
pinch of salt
500 grams Land O’ Lakes butter or full fat margarine, room temperature
500 grams powdered sugar
4 tablespoons Dutch processed cocoa. (You can use this to taste and use less cocoa if you find it too chocolaty. I put in tablespoon by tablespoon and keep tasting).
Instructions
Sift dry ingredients.
In a container place oil, water and egg yolks. I find using a tupperware quick shake for this ideal. Shake it all up or whisk it all up to combine.
Beat egg whites until stiff. You are not making meringue. Just whisk them until they start to peak and there is no residue at the bottom.
Add the oil mixture to the dry ingredients and stir to combine.
Fold in the egg whites.
Pour into greased cake tins.
Bake at 356 degrees F for 15 – 20 mins. Check to see if a toothpick comes out clean. Do not open the oven door before 15 minutes has passed.
Cool on a wire rack whilst you make the icing.
Beat up the block of butter with an electric mixer until it is soft and creamy.
Add in the powdered sugar a little at a time. Keep tasting. If it is too sweet for you then stop adding in powdered sugar. I like mine sweet.
Add in the Dutch cocoa a tablespoon at a time. Do this to taste as well. (*see note in ingredients list)
Once all combined and you are happy with the taste you are ready to ice the cake.
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Quick Tip: Use whatever icing you normally do for cakes.
Thanks again to Recipe Lion for this delectable recipe.
