This recipe was used to make the digger cake for Elijah’s 3rd birthday (along with Dark Chocolate Ganache, for coating).
This recipe will make a 20″ x 12″ x 1″ sheet cake, or
two 9″ x 13″ x 1″ cakes , or
three 10″ x 1″ rounds
1 1/2 C (3 sticks) unsalted butter
12 oz dark chocolate (small chopped pieces or you can use semisweet mini chocolate chips)
1 1/2 C brown sugar, packed
5 large eggs, at room temp (Since egg sizes vary a lot these days, the 5 eggs should weigh between 9 and 9.5 oz)
1/3 C cake flour
1 1/3 C self-raising flour
1 t baking soda
1 1/4 t baking powder
1/2 C cocoa powder
2 t instant coffee powder/crystals
1 C + 2 T milk
Grease and flour cake pan(s).
Preheat oven to 338 deg F (between 325 and 350 deg)
Mix all powder ingredients, put aside.
Put chocolate and brown sugar in a large mixing bowl.
Heat butter to boiling, add to chocolate and brown sugar and stir till chocolate is melted.
Add eggs and stir till smooth.
Add powder ingredients in 3 parts, stir after each addition till mixed in.
Add milk and stir till smooth.
Pour into pan(s).
Bake 30 mins, or until a toothpick in the center comes out clean.