Benjamina Ebuehi’s Date Night Cake
Benjamina Ebuehi's perfectly-portioned chocolate cake is rich, dense and perfect for any occasion where you want a delicious chocolate cake for a smaller crowd.
From the book
I’ll Bring Dessert: Simple, Sweet Recipes for Every Occasion
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Introduction
This is the cutest little chocolate cake. Baked in a small cake pan, it’s the perfect size for two people to share with just enough for leftovers, because chocolate cake for breakfast is truly one of life’s simple pleasures. I’ve kept it very classic with a simple American buttercream and no extra frills, because it just doesn’t need it. Although, maybe a few sprinkles could be fun. Get into it with a couple of forks; this isn’t one I ever bother slicing.
Ingredients
| For the cake: | |
|---|---|
| 80g (2¾oz/scant 2/ 3 cup) | plain (all-purpose) flour |
| 100g (3½oz/½ cup) | light brown sugar |
| 20g (¾oz/3 tbsp) | unsweetened cocoa powder |
| ½ tsp | baking powder |
| ¼ tsp | bicarbonate of soda (baking soda) |
| ¼ tsp | fine sea salt |
| 1 | egg |
| 60ml (2fl oz/¼ cup) | milk |
| 60ml (2fl oz/¼ cup) | neutral oil (such as sunflower or vegetable) |
| 60ml (2fl oz/¼ cup) | hot coffee |
| For the buttercream: | |
| 100g (3½oz/scant ½ cup) | unsalted butter, softened, plus extra for greasing |
| 80g (2¾oz/½ cup plus 1 Tbsp) | icing (confectioners’) sugar |
| ½ tsp | vanilla bean paste |
| 20g (¾oz/3 Tbsp) | unsweetened cocoa powder |
| Pinch of | fine sea salt |
| 40g (1½oz) | dark chocolate, melted |
| 1½ tbsp | boiling water |
Essential kit
You will need: a 12-cm (5-in) round cake pan.
Method
Preheat the oven to 170°C (150°C fan/325°F/gas mark 3). Grease a 12-cm (5-in) round cake pan and line with baking paper.
Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a bowl and mix to combine. Set aside.
In a separate bowl or jug (pitcher), mix the egg, milk and oil. Pour the wet ingredients into the dry and stir to get a thick, smooth batter. Stir in the hot coffee and then pour the batter into the prepared pan.
Bake for 30–35 minutes until the cake is risen and a skewer inserted into the middle comes out clean. Let it cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
To make the buttercream, add the butter, icing sugar and vanilla to a bowl and beat for 2–3 minutes until smooth and fluffy. Beat in the cocoa powder and salt for another minute before pouring in the melted chocolate and beating until smooth. Stir in the boiling water; the mixture should be smooth and silky.
Split the cake into two horizontally and place the bottom layer on a piece of baking paper a couple of inches larger than the cake. This will help you lift and move it around when needed. Sandwich with a third of the buttercream, then add the rest to the top and sides of the cake. You can smooth it out with a palette knife or bench scraper, or go more rustic and add texture.
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