Everyone loves a chocolate cake. I know I do. This is a very simple one, that comes out well every single time. You can have it plain, or frost it. It’s good either way! 😉
- 225g plain flour
- 350g caster sugar
- 85g cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 free-range eggs
- 250ml milk
- 125ml vegetable oil
- 2 tsp vanilla extract
- 250ml boiling water
- First- preheat your oven to 180C. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- bake in the oven for 55-60 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and allow to cool completely, still in the tin before icing.
For the chocolate buttercream icing:
Use 100g of soft butter, beat it with a mixer until fluffy. Start adding powdered sugar (about 400g bit by bit) and let it combine with the butter. At the end add about 200g of dark chocolate (room temperature) and mix it through. That’s your buttercream icing.
Now, I like to cut my cake in half, to ice it between the layers- you don’t have to. You can just ice around it. If you decide to cut it in half- let it cool completely first and be careful, it’s very moist. You can decorate your cake with some chocolate shards or sprinkles, or just grate some chocolate over it.