04 Dec Chocolate Cake with Chocolate Buttercream
This is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy.
225g/ plain flour
85g/ cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
125ml vegetable oil
2 tsp vanilla extract
250ml boiling water
Chocolate Buttercream icing:
250 g soften unsalted butter
2,5 cups icing sugar ( sifted)
1/2 cup cocoa powder ( sifted)
2 tablespoon milk or double cream / whipping cream
How to make it:
Preheat the oven to 180C Grease and line two 20cm/8in sandwich tins.
2. 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.
3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
4. 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.
5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
how to make the icing:
In a large bowl add butter, icing sugar, cocoa powder and 1 tablespoon of milk or cream and beat until well combined. Add the other tablespoon of milk or cream and beat until just combined. Turn the mixer onto high speed for about 5 minutes and beat until the icing is light and fluffy. If icing appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar (sifted), a tablespoon at a time until it reaches the right consistency.
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 or a spatula.