Jessie’s super-duper chocolate cake

By Jessie Kaur,
Special to The Post
 
I seldom crave chocolate, and if I am going to eat anything chocolate it has to be near awe-inspiring. My incredible chocolate cake, being cocoa-based is deeply chocolaty and unbelievably moist.
This is my go-to chocolate cake recipe.
If you've never really attempted a good homemade cake, this is a great one to try.  
Weeks before my niece and nephew visit, they call requesting it. They dream about this chocolate cake. Really. Sometimes it even shows up in my dreams. It’s a crowd pleaser. It converts non-chocolate cake lovers into devotees.
What I love about it most, everything gets tossed into the largest mixing bowl you can find. It has a few surprises in it, namely, a generous teaspoon of chili powder, an extra-large pinch of ground masala, lots of buttermilk, a bit of coconut milk and coffee. 
There is no finicky business of creaming butter and sugar, or alternating between dry and liquid as in typical cake recipes, just throw it all in. Mix it around, the batter will be very, very liquidity, don’t let that worry you.
Pour into your very favourite prepared cake pan and in the oven it goes.
 
• 1 ½ cups sugar
• 1 ¾ cups flour
• ¾ cup cocoa
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon chilli powder
• 1 generous pinch of ground masala
• 2 eggs
• ¾ cup buttermilk
• ¼ cup coconut milk
• ½ cup butter, melted
• 1 tablespoon vanilla
• 1 cup of strong coffee
 
Directions
Preheat the oven to 350F, and grease and flour your favourite cake pan(s).
Put all the ingredients into the largest mixing bowl you can find. With a large whisk or electric mixer, mix everything until all incorporated and smooth. (Takes about 3 minutes)
Pour batter into pan(s). Bake until cakes pull away from sides of pans, 40 to 45 minutes (Keep an eye on it after 35 minutes). Run a knife around edges of pans and invert cake onto a plate or wire rack. Let cool completely.
 
Chocolate Cinnamon Frosting
 
• ¼ cup semisweet chocolate, melted over a double boiler
• 2 Tablespoons Cream Cheese
• ½ cup butter, room temperature
• 1 ½ to 2 cups powdered (icing) sugar
• 2 tablespoons cocoa powder
• 2 tablespoons heavy cream
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
 
Directions
Beat the butter, powdered sugar, cinnamon, vanilla until fluffy. Melt the chocolate with the cream cheese in a double boiler. Drizzle in the melted chocolate mixture into the icing while the mixer is going, add the heavy cream, and continue to beat on high for another 6-8 minutes, until frosting is very light and fluffy. Smooth frosting over completely cooled cake.
 
Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.
 

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