I recommend you read the whole recipe before starting!!!
This is a recipe from Shirley O'Corrihers Bakewise that I altered. I think this cake has more flavour than the Hershey's chocolate cake, but it does taste better the next day!!!!! You can't taste the coffee but it gives it so much flavour! You don't have to use Dutch process cocoa as long as its dark natural cocoa. Also it's a boiled chocolate cake so it takes a little longer. I converted this recipe to make a wedding cake and countless birthday cakes! I freeze left over egg whites and use them in my caramel swiss meringue buttercream. I hope the measurements don't confuse you, when I altered the recipe I converted it to Aussie cups. I've just put the mls so I don't confuse you. This cake makes two 9" (or 8") layers. I wouldn't recommend putting it in one pan.
Deep Dark Chocolate Cake (altered)
1 ts. bicarb soda
¾ ts. salt
3 ts. instant coffee powder or less if expresso (omit if using brewed coffee)
69g. dutch process cocoa (I used Woolworths home brand Natural cocoa instead the other day and it was delicious. But it must be natural dark cocoa not the sweetened ones).
110g brown sugar
390g white sugar (or you can just us 500g white sugar and omit the brown sugar)
250 ml boiling water (or boiling brewed coffee if not using instant coffee).
166 ml. of canola or vegetable oil
109g plain flour
109g cake flour (Or use 218g plain flour).
83mls of sour cream (or buttermilk or cream. Sour cream has been the best so far)
20 ml. Vanilla extract (use less if concentrated).
Preheat oven to 180c. or 350 F. Spray and line the bottom and sides of two 9” cake pans with baking paper. I use wilton bake strips as the cakes do dome a bit, and then line the insides with paper as well so the cake doesn’t stick to the sides. Then spray paper as well so cake doesn’t stick.
In a large saucepan (to avoid overflow) combine first 6 ingredients and stir. Add the boiling water (or brewed coffee) and on a medium heat keep stirring until the sugar is dissolved and the mixture starts to froth and double in size. Take off the heat for 10-15 minutes. Don’t let the chocolate mixture sit for two long or the bicarb won’t work as well in the cake rising. It will be still quite warm.
Put the oil in a large mixer bowl and add the hot chocolate mixture, combine on low-medium for about 20 seconds. With minimal amount of beating add flour in one hit. Mix until JUST combined. Do not overbeat! Stop and scrape down bowl. In a separate small bowl combine vanilla, sour cream and eggs. Lightly whisk. Add to mixer bowl Mix on low until just combined on low.
Divide batter among pans, give a couple of bangs on the bench to get out air bubbles. If possible put cakes on the middle rack in your oven, leaving a gap between them. Cook for about 30 or more minutes. Check after 25 minutes. The skewer should come out fairly clean. A few crumbs is okay, but not doughy. Most of the top should be a little springy, but the middle may be a little soft and sticky that is okay as long as the skewer is fairly clean. Because of all the sugar in this cake it can be sticky at times and hard to tell if it’s ready. The cakes will rise when cooking but collapse a little once they are cooked that is okay. They won’t be very high.