So, over a time-frame of one week during the baking course, I made peach almond tart, creme caramel, strawberry shortcake, lemon tea loaf and this chocolate butter cake. Learning and simultaneously taking pictures was not a easy thing, thus, I'm sure you can understand why the cake doesn't look impressive. But chef's recipe I vouch will not fail you. And chef shared one important cue on what makes a delicious chocolate cake - "cocoa powder should be the priority, so, pay a little more for a better brand".
185gm soft flour (all purpose flour)
75 g cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp vanilla essence
1/2 tsp instant coffee (dilute with a bit of water)
2 egg yolks
200 gm milk
Cream butter and sugar until light and fluffy - about 8 to 10 mins.
Add eggs one at a time and then coffee emulsion.
Sift flour, cocoa and soda and set aside. Now, alternate between dry ingredients and milk when adding to the creamed mixture.
Bake at 190C for 20 minutes. Remove from oven and let it cool.