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Recipe adapted from:
cake slightly adapted from here, the icing I don’t remember where I got it from
Cake:
2 cups (280g) all-purpose flour
½ cup (45g) unsweetened Dutch process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon table salt
½ teaspoon ground cinnamon
1 ¾ cups (350g) granulated sugar
2 large eggs, lightly beaten with a fork
1 cup (240ml) canola oil
1 cup (240ml) buttermilk*
2 teaspoons instant coffee granules
1 cup (240ml) hot water
Icing:
3 tablespoons (42g) unsalted butter, softened
3 tablespoons heavy cream
1 ½ tablespoons unsweetened Dutch process cocoa, sifted
1 cup (140g) icing sugar, sifted
Cake: preheat oven to 180°C/350°F. Butter or oil a 20x30cm (8x12in) deep baking pan (if your 8x12in pan is not 5cm deep, use a 13x9in pan).
In a large bowl, sift together the flour, cocoa, baking soda, baking powder, salt and cinnamon. Stir in sugar. Stir in the eggs, oil and buttermilk. Dissolve the coffee into the hot water and stir into the batter, mixing until combined.
Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. When cake has cooled for 20 minutes, make the icing: in a small saucepan, place butter, cream and cocoa and stir over medium heat until melted. When it starts to boil, turn off the heat and whisk in the icing sugar. Spread over warm cake and let cool completely in the pan over a wire rack.
*homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken, then use the whole mixture in your recipe
Serves 16-20
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