Chocolate Cake from {Cookies & Cups}

Baking Book Review - Sprinkles
Baking Book Review - Joy The Baker Cookbook

 

Chocolate cake

One of the many bloggers I follow is the amazing Shelly of Cookies&Cups. She writes about her life with 4 sons and an obsession with sugar, and she has awesome recipes and amazing pictures! (See here, here, here and here).

So about two weeks ago, Shelly posted a Sunday Chocolate Cake on her blog. It looked really delicious and easy as well (never a bad thing). So when Kristian needed a cake to bring to Work, I figured I would give it a shot. Which turned out to be a good idea!

My cake turned out somewhat darker than Shelly’s, which I suspect is due to the difference between the cocoa powder sold in the US and the cocoa powder sold in Denmark. I have a theory that the cocoa powder we can buy is somewhat similar to the extra dark cocoa powder sold in the US.

I converted the recipe to metrics (because, you know, Danish and all) Also I changed the milk and vinegar for buttermilk, figuring it would give a similar result. Whether the result is similar is hard to say (as I didn’t taste the original cake), but is was a lovely cake and a lovely frosting. Sweet, but not too sweet, chocolaty yet my non-chocolateloving boyfriend liked it. Win-Win!

I baked a small portion of the batter in my mini tart pans (thanks again Sis!), but the recipe fits a 20×30 cm pan.

{Sunday Chocolate Cake from Cookies&Cups}

For the cake:

400 g sugar

260 g flour

2 tsp. vanilla sugar

½ tsp. salt

1 tsp. baking soda

2 eggs

250 ml buttermilk

225 g butter

4 tbsp. cocoa powder

For the icing:

110 g butter

4 tbsp. cocoa powder

100 ml milk

650 g powdered sugar

2 tsp. vanilla sugar

 

Whisk the sugar, flour, vanilla sugar, salt and baking soda together in a large bowl. Whish the buttermilk and eggs together in a different bowl (or use a measuring jug). Melt butter and cocoa powder together, while stirring, until the butter is all melted  and the mixture is smooth. Pour the melted butter mixture into the dry ingredients, followed by the egg and milk mixture. Stir until the dough is smooth.
Pour into a lined or greased baking tin, and bake at 200 degrees Celsius for 35-40 minutes, until a skewer comes out clean.
Just before removing the cake from the oven, prepare the icing. Melt butter, milk and cocoa powder in a skillet, and bring to a boil. The remove from heat, and beat in the vanilla sugar, followed by the powdered sugar. Beat until smooth, and pour over the hot cake.
Let the cake cool before cutting it.
Baking Book Review - Sprinkles
Baking Book Review - Joy The Baker Cookbook

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