Mile High Chocolate Cake
"This is the best chocolate cake ever. It is a super easy, quick chocolate cake to make. The most decadent, moist chocolate cake I have eaten. I have been making it since I was 13. That was 32 years ago. So if I have been making it since then, it surely has to be something spectacular. It is a winner every time. I used a traditional butter icing recipe for this cake, which is my favorite, but you can use any icing you like."
NotesDecorate any way you like. I grated chocolate on mine and added cherries but you can put anything on it such as chocolate sprinkles or whatever you like!
Please note: This recipe is for a 2-layer cake, but if you'd like to make the 4-layer ("mile high") cake, simply double this recipe and use four 6x2-inch cake rounds instead of two!
Cooking Vessel SizeTwo 6 x 2-inch round baking pans
Ingredients
- 250 gram self-rising flour. (You can also use cake flour, but you must add in 3 teaspoons baking powder with this method)
- 180 gram sugar
- 3 eggs (separated)
- 1 teaspoon vanilla extract
- 3 tablespoon cocoa powder
- 1 teaspoon instant coffee Powder
- 125 milliliter cold water
- 125 milliliter cooking oil
- pinch of salt
- 500 gram butter or full fat margarine, room temperature
- 500 gram powdered sugar
- 4 tablespoon 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
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Sift dry ingredients.
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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.
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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.
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Add the oil mixture to the dry ingredients and stir to combine.
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Fold in the egg whites.
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Pour into greased cake tins.
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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.
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Cool on a wire rack whilst you make the icing.
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Beat up the block of butter with an electric mixer until it is soft and creamy.
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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.
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Add in the Dutch cocoa a tablespoon at a time. Do this to taste as well. (*see note in ingredients list)
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Once all combined and you are happy with the taste you are ready to ice the cake.