Life is better with Chocolate Cake
Hello there!
Perfect for
birthdays, this is a foolproof and really easy chocolate cake recipe. It’s so
moist and fudgy and will keep well for 4–5 days.
Ingredients
For the cake
225g/8oz
plain flour
350g/12½oz
caster sugar
85g/3oz
cocoa powder
1½ tsp
baking powder
1½ tsp
bicarbonate of soda
2
free-range eggs
250ml/9fl
oz milk
125ml/4½fl
oz vegetable oil
2 tsp
vanilla extract
250ml/9fl
oz boiling water
For the chocolate icing
200g/7oz
plain chocolate
200ml/7fl
oz double cream
Method
- Preheat the oven to 180C/160C
Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- 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.)
- Divide the cake batter between
the sandwich tins and bake in the oven for 25–35 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 cakes from the oven
and allow to cool completely, still in their tins, before icing.
- For the chocolate icing, heat
the chocolate and cream in a saucepan over a low heat until the chocolate
melts. Remove the pan from the heat and whisk the mixture until smooth,
glossy and thickened. Set aside to cool for 1–2 hours, or until thick
enough to spread over the cake.
- To assemble the cake, run a
round-bladed knife around the inside of the cake tins to loosen the cakes.
Carefully remove the cakes from the tins.
- Spread a little chocolate icing
over the top of one of the chocolate cakes, then carefully top with the
other cake.
- Transfer the cake to a serving
plate and ice the cake all over with the chocolate icing, using a palette
knife.
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