DOUBLE CHOCOLATE
TEA CAKE 

Serves: 9X5′ Loaf Pan | Prep Time: 15 Minutes | Cooking Time: 50 Minutes

Tips: Let’s say you’ve got the chocolate and coffee all ready, but not the buttermilk. Fret not, 1 tablespoon of vinegar stirred into a cup of milk and allowed to sit approximates buttermilk closely enough that it will pass muster in this teacake. Plus, there’s no need to buy a liter of the stuff and wonder where else to use it (making more cake, perhaps?)

You Will Need

  • Unsalted butter, room temperature 140g
  • Castor sugar 225g
  • Salt ½ teaspoon
  • Eggs 3 nos
  • Dark chocolate, melted 300g
  • Cake flour 100g
  • All-purpose flour 45g
  • Cocoa powder 30g
  • Baking powder 1 teaspoon 
  • Espresso coffee 120ml
  • Buttermilk 120ml
  • Vanilla essence 1 teaspoon
  • Directions

    1. Preheat oven at 180°C and grease loaf pan with butter 

    2. Combine and shift all dry ingrdients. 

    3. In a bowl, combine espresso coffee with buttermilk and vanilla essence.

    4. Using a mixer, cream unsalted butter with sugar and salt until pale and fluffy.

    5. Add in agg one at a time.

    6. Lower the mixer speed and add in flour mixture and buttermilk mixture alternately. 

    7. Pour in melted chocolate and mix the butter by hand. 

    8. Pour the batter into prepared load pan and baked for 55 minutes. 

    9. Remove from overn and let it cool down before slicing.

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