Description
This tender, Mediterranean-inspired cocoa cake is celebrated for its incredible moisture and deep chocolate profile. Baked in a simple square pan and topped with a silk-like frosting, it is the perfect everyday dessert for sharing with loved ones.
Ingredients
- Granulated sugar
- Brown sugar
- Vegetable oil
- Large eggs
- Vanilla extract
- Buttermilk
- Hot water
- Espresso powder
- All-purpose flour
- Baking soda
- Baking powder
- Coarse sea salt
- Unsweetened cocoa powder
- Unsalted butter
- Powdered sugar
- Milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a 9×9-inch square pan with parchment paper.
- In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil for about 30 seconds until a sandy base forms.
- Add the eggs one at a time, followed by the vanilla and buttermilk, mixing well after each addition.
- Slowly stream in the hot water mixed with espresso powder, noting that the resulting batter will be quite thin.
- Whisk in the flour, baking soda, baking powder, and coarse sea salt; sift the cocoa powder directly over the top and whisk for 30 seconds until smooth.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a tester comes out clean.
- Allow the cake to cool completely to room temperature before attempting to frost it.
- Prepare the frosting by beating butter, powdered sugar, cocoa, milk, vanilla, and salt for two minutes until fluffy, then spread over the cooled cake.
Notes
To ensure the most delicate crumb, avoid over-mixing the batter once the dry ingredients are added. Using room temperature buttermilk and eggs will help the ingredients incorporate more smoothly, while the hot water is essential for blooming the cocoa and releasing its full aromatic potential.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean