This post was originally posted on From Cass with Love on 17 June 2012
I used to love the Blackout Cake from the Cake book by Tish Boyle. But I fell in love with this one… The difference between the two? The blackout cake is more fudgey, moist and it melts in your mouth. This recipe here is also moist, but not as fudgey, with a tighter crumb. Both are great cakes, try them out and see which you prefer.
Went for a friend’s birthday party yesterday and made the Chocolate Guinness cake, which I still love very much 😉 I usually bring extra guinness to pour over the cake! Hee. So I was left with extra sour cream today and no more Guinness… so thought it would be good to try out coffee instead.It worked out very well.
Adapted from Design Sponge’s Chocolate Guinness Cake recipe
- 1 cup and 2 tbsp (250)g unsalted butter, room temp
- 3/4 cup (75 g) Dutch process cocoa, sifted
- 1 cup (240ml) coffee
- 2 1/4 cup (275g) all-purpose flour, sifted
- 2 tsp baking soda
- 2 cups (400g) sugar
- 2 eggs
- 2/3 cup (160g) sour cream
- 1 tbsp vanilla extract
1. Preheat oven to 180°C. Butter and flour your preferred pan.
2. Put butter, cocoa and coffee into a saucepan. Let the butter melt and continue to stir until you have a chocolate sauce.. Set aside for 5 to 10 minutes to cool slightly.
3. Mix together the flour, sugar and in a large mixing bowl.
4. Pour in the chocolate mixture and mix until just combined.
5. Add in the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
6. Pour into your batter into the pan and bake for about 15 mins (cupcakes) or 1 hours (for the 8 inch cake), or until a skewer comes out with few moist crumbs sticking to it
7. Remove from oven and leave to cool in pan for 10 - 15 minutes. Remove from pan and leave to cool completely
Notes: You can halve the recipe to make 12 cupcakes 🙂