I hope you have had the chance to have a peek at my previous post, where I shared how I baked a carrot cake for my Little Girl's 6th birthday. If you missed that post you can check it out here: Birthday Cake 1/2: Carrot Cake | Recipe .
Now, on to birthday cake number 2.
The carrot cake was mainly because I craved for it, like I was planning to make it even before the very yummy brownies I baked 10 days ago. But since it was Little Miss' birthday, and the kids were nagging to put rainbow sprinkles to the carrot cake, I also had to make a chocolate cake.
No Baking Soda Recipe
I had to find for a cake recipe that didn't call for baking soda. You guessed it right. I only had enough baking soda for the carrot cake because Little Miss dumped most of it at her science experiment.
Looking around the interwebz, I found this recipe, and made it for the first time- - fingers crossed it will be a success.
The result was a super moist and fudgy chocolate cake, dense, and of course delicious! I guess this will be my go-to chocolate cake recipe from now on. The procedure was also very simple, and worked even on my make-shift stove top oven (update: we bought the regulator for the LPG already, so next baking jobs will be done in a legit oven. LOL)
To top the cake, I added some Oreo cookies and Malteesers for some added "ohh-lala's" from the kids. Oh well, it was a success. Actually, they seemed to be more interested with the cookies than the cake itself. 🤦♀
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil, (80 ml)
- 1 large egg
- 1 tbsp vanilla extract
- 3/4 cup milk
- 2 teaspoons instant coffee powder diluted in 3/4 cup boiling water
For the frosting/ganache:
- 1 cup all purpose cream
- 3 tbsp unsweetened cocoa powder
- 1/2 cup confectioner's sugar
- 3 tbsp melted butter
opps, don't forget the rainbow sprinkles!
- Preheat the oven to 175°C. Grease a 9" baking pan or line with parchment paper.
- In a large bowl, mix together all the dry ingredients.
- Add the egg, oil and milk then mix well. Lastly, add the coffee mixture. You will have a very thin and shiny batter.
- Pour the batter into the baking pan and bake for 30-45 minutes. Be sure to check at the 30-minute mark, and every 10 minutes thereafter. You are looking for a not-so-clean toothpick test.Do not overcook the cake, or else it will be dry.
- For the ganache, just mix together all the ingredients until incorporated properly. Pour it over the cooled-down cake.
- Optional: Carefully add the Oreo Cookies and Malteesers alternately around the top of the cake. Of course, add the rainbow sprinkles!
- Refrigerate until the frosting chills.
There you have it! Our 2nd cake for Little Miss' 6th birthday. I really recommend this every simple yet delicious chocolate cake recipe.