Sri Lankan Chocolate Cake

A good chocolate cake recipe is as hard to find as a good brownie recipe, but this one is a game-changer. This chocolate cake is the most amazing, easiest, and best recipe I have ever tried. With over ten years of baking experience, I can confidently say this is my favorite chocolate cake recipe. It is incredibly moist and soft, with a rich, chocolatey flavour that is simply irresistible. A piece of this cake will undoubtedly make your day.

Serve this cake with a hot cup of tea or coffee, and it will be a hit with everyone. The cake is especially delicious when sandwiched with a luscious buttercream frosting, adding an extra layer of sweetness and creaminess. Whether you're baking for a birthday, a special occasion, or just because, this recipe is perfect for any event.

The process is straightforward and foolproof, ensuring consistent results every time. The combination of sifted flour, cocoa powder, and the addition of coffee milk creates a depth of flavour that sets this cake apart. Once you try this recipe, it will become your go-to for a decadent chocolate cake. Enjoy this delightful treat that promises to be a crowd-pleaser and a family favorite!

Ingredients

For the cake

250g salted butter (softened) 

225g sugar

5 eggs (room temperature)

200g flour 
3 tbsp cocoa powder

1 tsp baking powder
3/4 tsp baking soda

1/4 cup coffee milk (2 tbsp milk powder+3 tbsp cold water + 1/2 tsp instant coffee)

For the buttercream frosting 

100g salted butter
250g Icing sugar

25g cocoa powder 
1/4 tsp vanilla powder
2 tbsp milk
1 tbsp condensed milk (optional)

Square pan size : 20cm x 20cm

Directions

1. Preheat the Oven: Preheat your oven to 160 degrees Celsius (300 degrees Fahrenheit) for 10 minutes. The oven should be hot when you put the cake in.

2. Prepare the Dry Ingredients: Sift the flour, baking powder, and cocoa powder together twice. Set aside. Do not sift the baking soda with these ingredients; it will be added later.

3. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar together until the mixture is light and creamy.

4. Add the Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until the mixture is smooth and creamy.

5. Combine Wet and Dry Ingredients: Gradually add the sifted flour and cocoa mixture to the bowl. Fold the ingredients together with a spatula until just combined. Do not beat the mixture, as this can make the cake dense.

6. Incorporate Baking Soda: Mix the baking soda into the coffee milk until dissolved. Add this mixture to the cake batter and fold gently with a spatula until everything is well combined. Do not let the batter sit for too long after adding the baking soda, as this will affect the rise of the cake.

7. Bake the Cake: Pour the batter into a lined baking pan. Bake in the preheated oven for 1 hour at 150 degrees Celsius. To check if the cake is done, insert a toothpick into the center; it should come out clean.

8. Cool the Cake: Once baked, allow the cake to cool completely on a wire rack.

9. Prepare the Buttercream Frosting: In a medium bowl, whisk the butter and vanilla extract together until smooth. Gradually add the icing sugar and cocoa powder, beating well after each addition. Finally, add the milk and continue to beat until the frosting is light and creamy.

10. Assemble the Cake: Once the cake has cooled completely, slice it horizontally to create two layers. Spread a generous amount of buttercream frosting on the bottom layer, then place the top layer on and cover the entire cake with the remaining frosting. You can also spread buttercream on the top layer only. Garnish wih melted chocolate or chopped cashew nuts.

11. Serve: Slice the cake and serve. Enjoy!

Notes:

• When baking a large batch, it will take longer to bake.