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DOUBLE CHOCOLATE TEA CAKE

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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?)

Yields1 Serving
 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
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.

Ingredients

 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.

DOUBLE CHOCOLATE TEA CAKE

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