Preparation time: 5-10 mints
Cooking time: 30 mints
1½ cup all purpose flour
1 cup sugar
¼ cup sifted unsweetened cocoa powder
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ tsp cineman
1 tsp coffee
1/3 cup melted unsalted butter (if you use salted butter then omit salt from recipe)
1 cup warm water
1 tbsp lemon juice / vinegar
1 tsp vanilla extract
For chocolate frosting:
170 grm semi-sweet chocolate (chopped)
180 ml heavy cream
1 tbsp unsalted butter (optional) (using butter will give shine to your frosting)
- Preheat your oven to 177°C. Place oven rack in center of oven.
Take a big mixing bowl and stir all the dry ingredients together. Stir it well.
Now, add lemon juice, vanilla extract to warm water and pour it in to the dry cake mixture. Also add butter to cake mixture and mix it well until well blended.
Pour ready cake batter to greased cake tin and cook it in oven for 30 mints or until a toothpick inserted in the center of the cake comes out clean.
Remove it from oven and place it on a wire rack to cool.
To prepare our frosting, place chopped chocolate, cream and butter in a microwave bowl.
Heat it in microwave over high heat for two minutes. Now whisk it and put it back in microwave for 30 seconds and repeat the process until the chocolate is completely melted and you can incorporate it fully into the cream. Let stand at room temperature until it is of pouring consistency.
Now pour the frosting over the cooled cake. Let stand until frosting has thickened. Once frosting is set remove the cake from cake tin and serve.
you can serve this cake on its on or with a dollop of whipped cream.
To serve this cake hot, place serving portion on a microwave proof plate and microwave it for 30 sec. on low heat and serve it with a scoop of ice-cream.