This is going to be a runny batter, but it will cook to perfection. It is also made with 100% percent whole wheat flour. The recipe makes 2 round or square 8 inch cakes.
For the cake:
4 eggs, at room temperature
2 cups dark brown sugar, firmly packed
2 cups whole wheat flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
2 tsp vanilla
1/2 cup hot water mixed with 1 tsp instant coffee powder
1/2 cup buttermilk
1 tsp vinegar
For the glaze:
1/4 cup cocoa powder
1/2 tsp dark cocoa powder
1/2 cup confectioners sugar
Pinch of salt
1 tsp butter, melted
1/4 cup fresh orange juice or less
- Prep two pans by greasing the inner lining of the pan with butter, then dusting a few tsp of flour over it. Once the butter lining is completely coated with flour, reverse and tap to remove the excess. Set aside.
- Preheat the oven at 180 degree C/350 F, on bake setting ( the lower coil in the oven should heat up).
- Combine flour, coco powder, salt, baking powder, baking soda in a bowl. Mix well until combined. Set aside.
- In a large mixing bowl, add eggs, vanilla and brown sugar. Beat well until the sugar has dissolved and the mixture is frothy.
- Add the flour mixture to this and gently fold in with a wooden or rubber spatula.
- Add in the buttermilk, vinegar, and hot water plus coffee mixture to this. Gently fold in until well combined.
- Pour the mixture into the two prepped pans equally.
- Drop the pans on the counter a few times, gently, the pans gently to get rid of air bubbles.
- Bake in the oven for 35-38 minutes depending on your oven make.
- Pull out the cake and gently insert a skewer stick or toothpick through the center of the cake. If it comes out clean, we are good.
- Remove the cakes and cool them completely.
- Prepare the glaze, by sifting all the dry ingredients together.
- Add warm melted butter and orange juice in little drops and whisk to get a shiny glaze. Depending on how thick or thin you want the glaze, use that orange juice. I used most of the juice for a medium consistency.
- Pour it over the cooled cake. Let the glaze roll down the sides. Place it in the fridge to chill and set for about 20-30 minutes. Once the glaze is completely dry, decorate it with fresh oranges. Devour!