Ingredients
- 1 1/2 tbsps apple cider vinegar
- 2 1/4 cups milk
- 3 cups + (400g) all-purpose flour
- 1 tbsp coffee (optional, skip and add 1 tbsp more flour if making just vanilla cake)
- 1 1/2 cups + 2 tbsps caster sugar/ jaggery
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 3/4 cup oil
- 3 tbsp vanilla extract
For the chocolate topping:
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- 2 cups chocolate chips
- 1 cup heavy whipping cream
- 1 tsp coffee
- 2 tsps vanilla extract
Preparation
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- Preheat the oven to 180 degree Celsius. Prepare the baking pan(s) by spraying with oil and then placing a parchment paper circle to cover the bottom of the pan.
- In a mixing bowl add the milk and vinegar and set aside for 5-10 minutes. In a second mixing bowl whisk together the flour, sugar, baking powder, baking soda, coffee (if using) and salt until fluffy.
- Add the oil and vanilla extract into the clabbered milk and mix to combine. Add to the dry ingredients and whisk until the batter is smooth.
- Pour the batter into the prepared pan (or divide in half if baking two cakes). Bake the 8” cakes for 36-38 minutes. The cakes are done when the edges are golden and have pulled away from the sides of the pan and a test comes out clean or with one or two crumbs.
- Remove from oven and let it cool for 10 minutes. Then working gently, turn over the pan with a wire cooling rack to catch the cake. Remove the pan, then peel of the parchment paper.
- Turn the cake back right side up and leave to cool fully on a cooling rack. Place the cooled cakes on a cake board and wrap tightly in plastic wrap.
- Place in the fridge or in freezer-safe Ziplock bags in the freezer until ready to decorate.
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For the chocolate topping:
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- In a double boiler (or in the microwave using a microwave-proof bowl) add chocolate chips, coffee and whipping cream together and stir until smooth.
- Place into a bowl and let it cool in the fridge for one hour or until you can spoon some out and it keeps its form.
- Place in your stand mixer, add vanilla extract and using the whisk attachment, whip until stiff. It should take four to five minutes.
- Pipe onto cooled cake and assemble the cake layer. Add some edible flowers.