bohemianwanderer – This indulgent chocolate cake is rich, moist, and perfectly balanced, thanks to the addition of hot coffee and cocoa powder. The recipe uses a combination of plain yoghurt, melted butter, and oil to ensure a tender crumb. With both caster and light brown sugar, the cake achieves a deep, caramelised sweetness that complements the dark cocoa.
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Start by heating the oven to 180C (160C fan)/350F/gas 4 and prepare two 20cm loose-bottomed cake tins by greasing and lining them. In a large bowl, whisk together the flour, caster sugar, brown sugar, cocoa powder, baking powder, bicarbonate of soda, and fine sea salt until evenly combined.
In a separate jug, whisk the eggs, neutral oil, yoghurt, and melted butter. Make a well in the dry mixture, pour in the wet ingredients, then add the hot brewed coffee. Stir everything together until the batter is smooth and lump-free.
Divide the batter evenly between the two tins and bake for 25 to 30 minutes. Insert a skewer into the centre of each cake; if it comes out clean, the cakes are done. Let the cakes cool in their tins for 10 minutes before transferring them to a wire rack to cool completely. This cake forms a solid base for a range of frostings, but it pairs especially well with the malted buttercream described below. It’s an excellent choice for birthdays, celebrations, or weekend treats, delivering rich flavour with minimal fuss.
Whip Up a Velvety Malted Buttercream for the Perfect Finish
The malted buttercream adds a nostalgic, creamy sweetness that pairs beautifully with the deep chocolate cake layers. It’s light yet indulgent and comes together quickly with a few basic ingredients.
To begin, beat the unsalted butter with vanilla bean paste using a stand mixer or electric whisk for three to four minutes. The butter should become pale, soft, and creamy. Meanwhile, heat the whole milk until hot, either in a small saucepan or microwave. Whisk in the malted milk powder (such as Horlicks) until fully dissolved and smooth.
Add half the icing sugar to the whipped butter and mix well. Pour in the warm malted milk mixture, followed by the remaining icing sugar and sea salt. Beat again until the buttercream is light, fluffy, and easy to spread.
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Once the cakes are completely cool, trim the tops if needed to level them. Invert one cake onto a plate or board, spread a generous layer of buttercream over it, then place the second cake on top, upside down, to create a flat surface. Finish by spreading the remaining buttercream on the top layer and garnish with shaved milk chocolate around the edges.
This final touch of chocolate adds texture and visual appeal, making the cake not only delicious but also presentation-ready. Whether for a special gathering or a personal treat, this chocolate cake with malted buttercream is sure to impress and satisfy.
