I am a girl with a reputation.
I might look light and sweet and bubbly on the outside.
Yes, I have been known to skip and whistle, sometimes at the same time.
But I have a dark side.
A very dark side.
A very wicked, dark side....
Oh yes, this chickpea is a girl with a reputation.
I think I should clear this up a little.
I have a reputation for a deep, dark, wicked chocolate cake. In fact this cake has become so synonymous (or should that be sin-onymous ?) with my reputation that it is simply called 'the cake'. No other title necessary.
If you want a cake that will help you make friends, win people over, let you hold them in the palm of your hand, wrapped around your finger, enchant them at first bite and have them begging for more; then this is the cake for you.
This cake is of the sort whispered about in certain circles, dealt out in careful portions, used as barter in lawless places.
The first moist crumb that passes your lips dances on the fine edge of sugar and butter, the second bite topples you over into the grip of something...darker.
At third bite your eyes glaze over, you will involuntarily whimper, and yes, you may even drool a little as the chocolate and coffee drag you into their domain.
When the last crumb is picked delicately from your plate, the last scrape of icing greedily licked from your fingertip and the cake is nothing more than a memory you will be under its spell.
Welcome to the dark side.
I told you I had a reputation....
This cake is now the traditional birthday cake of my Mum's workplace. I have been known to receive random phone calls/texts/emails from my mother with one line simply reading 'need the cake for tomorrow'.
1/4 cup strong brewed coffee
200g dark eating chocolate, chopped
200g butter, chopped
2 tsp vanilla extract
1/3 cup cocoa powder
1 cup caster sugar
3 eggs, at room temperature
3/4 cup self raising flour
- Preheat oven to 180 degrees Celsius. Line two 20cm (8 inch) round cake tins and grease the sides.
- Place coffee, chocolate and butter in a small saucepan over low heat and stir constantly until melted and smooth. Remove from heat and transfer mix to a large bowl.
- While warm stir in vanilla extract and cocoa.
- Add eggs one at a time alternating with the sugar, stirring well between additions.
- Add flour and use a whisk to gently combine.
- Divide mix between two pans and bake for until a skewer inserted in the middle comes out clean, about 30-40 minutes depending on your oven.
- While baking lick the bowl.
- After removing cakes from oven allow to stand in tins for about 10 minutes, then transfer to a wire rack to cool.
- Once completely cooled sandwich together with about 1/3 of the frosting and cover top and sides with remaining mix.
Then cut a slice and earn a reputation for yourself...
180g butter, softened
3 cups icing sugar, sifted
1/2 cup cocoa, sifted
1/3 cup milk
- Whip butter in the bowl of a stand mixer, or using a hand mixer, until soft and pale.
- Add remaining ingredients and beat on medium to high speed until they are combined and change to a lighter colour.
- Use on cooled cake.
Of course, lick the bowl here too.
So there you have it, confessions of a chickpea.
Enjoy the dark side...
Also: thank you very much everyone who commented on my last post and wished me well (thanks Katy for your suggestions, I'm off to the pharmacy tomorrow and to spend some quality time with my yoga mat!). I wish I could send all my lovely blog friends a slice of cake!