This is the cutest little chocolate cake. Baked in a small cake pan, it’s the perfect size for two people to share with just enough for leftovers, because chocolate cake for breakfast is truly one of life’s simple pleasures. I’ve kept it very classic with a simple American buttercream and no extra frills, because it just doesn’t need it. Although, maybe a few sprinkles could be fun. Get into it with a couple of forks; this isn’t one I ever bother slicing.
Make ahead
Make the cake and buttercream up to 2 days in advance.
Serves
2 with leftovers
Ingredients: For the cake
80g plain (all-purpose) flour
100g light brown sugar
20g unsweetened cocoa powder
½ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
¼ tsp fine sea salt
1 egg
60ml milk
60ml neutral oil (such as sunflower or vegetable)
60ml hot coffee
For the buttercream
100g unsalted butter, softened, plus extra for greasing
80g icing (confectioners’) sugar
½ tsp vanilla bean paste
20g unsweetened cocoa powder
Pinch of fine sea salt
40g dark chocolate, melted
1½ Tbsp boiling water
Directions
- Preheat the oven to 170°C (150°C fan/ gas mark 3). Grease a 12-cm round cake pan and line with baking paper.
- Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a bowl and mix to combine. Set aside.
- In a separate bowl or jug (pitcher), mix the egg, milk and oil. Pour the wet ingredients into the dry and stir to get a thick, smooth batter.
- Stir in the hot coffee and then pour the batter into the prepared pan.
- Bake for 30–35 minutes until the cake is risen and a skewer inserted into the middle comes out clean.
- Let it cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
- To make the buttercream, add the butter, icing sugar and vanilla to a bowl and beat for 2–3 minutes until smooth and fluffy. Beat in the cocoa powder and salt for another minute before pouring in the melted chocolate and beating until smooth. Stir in the boiling water; the mixture should be smooth and silky.
- Split the cake into two horizontally and place the bottom layer on a piece of baking paper a couple of inches larger than the cake. This will help you lift and move it around when needed. Sandwich with a third of the buttercream, then add the rest to the top and sides of the cake. You can smooth it out with a palette knife or bench scraper, or go more rustic and add texture.
Recipe extracted from I’ll Bring Dessert by Benjamina Ebuehi, published by Quadrille. Available in stores nationally.
