So, rumor has it this recipe was originally from a Master Pastry Chef that served this popular cake at a very high end Vancouver hotel restaurant. I have no idea how my co-worker came across the recipe, but after we tried it at a pot-luck lunch at work, we ALL demanded the "secret" recipe!!! This is the most delicious, light and moist chocolate cake that is not too sweet! The recipe is also easy and very reliable. Give it a try! It is great with ice cream and fresh berries, or on it's own with a cup of coffee :)
Stolen Chocolate Cake
2 cups brown sugar
1 1/4 cups flour
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup buttermilk
1 cup black coffee
1/2 cup oil
2 tsp vanilla
Preheat oven to 350 degrees. Combine the first six ingredients in a large bowl. Mix the remaining wet ingredients in a separate bowl. Add the wet ingredients to the dry and mix only until completely moist. The batter will be quite runny; don't worry! Pour into a well greased bundt pan and bake for 35-40 minutes (or until toothpick comes out clean.) Let cool at least 10 minutes before removing from the pan and let cool on a wire rack. Dust with icing sugar before serving.
*I've also made these into cupcakes; put 1/4 cup of batter into a well greased muffin cup and bake about 20 minutes until toothpick comes out clean in the middle.
No comments:
Post a Comment