Blackout chocolate cake

Ingredients

For the cake:

140g butter

100g veg oil

140ml buttermilk

100ml instant coffee

2 eggs

1 tsp vanilla

250g light brown sugar

250g plain flour

1 tsp bicarb of soda

2 tsp baking powder

20g black cocoa powder

30g cocoa powder

For the frosting:

225g milk chocolate

125ml cream

Method:

Heat oven to 160C

Grease then line 1x 8inch deep square tin

Melt the butter in a saucepan, then remove from the heat and whisk in the oil, buttermilk, coffee, vanilla, and eggs.

In a large bowl, whisk the dry ingredients together plus 1/4 tsp salt.

Mix wet ingredients into dry and whisk to ensure no lumps.

Pour mix evenly into lined tins and bake for 30-40 minutes or until an inserted skewer comes out clean.

To make the ganache, heat cream until just boiled, pour over chocolate chips, and let settle for a minute or two. Then stir together until a smooth creamy ganache is formed. If you want a thicker ganache allow it to cool for longer.

Once the cake is out of the oven and cooled completely, using a palette knife spread your cooled ganache on top.

Decorate with chocolate crumbs or chopped chocolate chips.

Eat and enjoy

with love

x

Fudgy rich black chocolate cake with milk chocolate ganache

Inspired by Ovenlys Brooklyn blackout cake, good food recipe, and my obsession with black cocoa powder