If you love this cake, as we do then check out more of Tracey’s cakes here.
“I made this cake for an 18th Birthday party. A giant cupcake cake. Double chocolate, chocolate chip coffee syrup cake (It’s a pound cake).
The recipe actually came with the massive Wilton tin as I was sure any normal cake recipe wouldn’t go so well from the size of this tin.
Cherry candle and number came from a store called city cake company that has recently shut down in my area.
‘Paper’around the bottom was just a white royal icing glaze, the icing on top is a sweet butter cream with sprinkles.
To decorate the edges of the cake I melted white chocolate, coloured it pink and made little flowers to go around the edges. First time colouring chocolate so they weren’t perfect in colour but I had made the flowers before.
Chocolate Cake
2 teaspoons instant coffee
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
3 cups plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups softened butter
2 cups white sugar
1/2 cup firmly packed brown sugar
4 eggs
2 tsp vanilla extract
1 cup sour cream
1 cup chocolate chips (make this 1 1/3 cups because we all know everyone eats them while they bake)
Preheat oven to 165 C. Grease and flour the tin.
Dissolve coffee in hot water with cocoa and mix well. Set aside to cool.
Sift dry ingredients together.
Beat butter and both sugars until light and fluffy. Beat in eggs one at a time with vanilla. Combine cocoa mix with sour cream.
Add flour mix to butter alternately with sour cream mix beginning and ending with flour mix.
Beat after each addition until batter is smooth.
Fold in the chocolate chips.
Spoon 4 1/2 cups into the top ‘icing’ part of tin and the rest into the bottom.
Bake for 60 – 70 minutes until a skewer comes out clean.
Cool on wire rack for 25 minutes.
Make a thick royal icing (best to hold cake together or whipped cream and sandwich the cakes together then ice as desired.
This says it serves 10-12. But the cake is so tall we ended up feeding like 23 and still having cake left over.
Using royal icing to sandwich together is the best idea as it make the cake solid and easy to cut.
