Chocolate Cake Recipe

by Alison
(Ontario)

This chocolate cake recipe is ideal for making rich dark chocolate mud cakes or cupcakes. Topped with dark chocolate ganache or chocolate butercream it is perfect for chocoholics.

4oz (125g) butter, softened
3oz (90g) dark chocolate
1/2 cup hot water
2 teaspoons instant coffee powder
1 cup brown sugar
2/3 cup all-purpose (plain) flour, sifted
1/4 cup self-raising flour, sifted
2 tablespoons cocoa powder, sifted
1 egg

Preheat oven to 325F (160C).

Line cupcake trays with cupcake papers.

Combine butter, chocolate, water and coffee powder in a medium saucepan. Stir over low heat until chocolate and butter have melted and the mixture is smooth.

Remove from heat.

Add in the sugar and stir until sugar has dissolved.

Allow to cool for 5 minutes.

Add the sifted dry ingredients and fold in gently.

Add the egg and stir until well combined.

Spoon mixture into cupcake trays.

Bake for 15-20 minutes or until firm to the touch.

All to cool in trays for 5 minutes before turning onto a wire rack to cool completely.




Hi Alison

Thanks so much for sending in your chocolate cake recipe.

It is great when so many recipes can be easily adapted for cupcakes. Cupcakes are mess-free to eat and perfect to take out because no cutting is required. They are great for picnics and parties.

Most of my old cake recipes are now used for cupcakes.

Chocolate ganache or chocolate buttercream frosting would be the perfect topping for your chocolate cupcakes. To tone down the "chocolateness" they could also be frosted with a vanilla frosting.

Thanks again for sharing your recipe.

Regards