Easy Chocolate Cake


For the cake

  • 225g plain flour
  • 350g sugar
  • 85g cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda (Baking Powder)
  • 2 free-range eggs
  • 250ml milk
  • 125ml vegetable oil
  • 2 tsp vanilla extract
  • 250ml boiling water

For the Chocolate Icing

  • 200g plain chocolate
  • 200ml double cream


  • Preheat the oven to 180C (350F).
  • For the cake, place all of the cake ingredients, except the boiling water, into 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 center 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 pan over a low heat until the chocolate melts.
  • Remove the pan from the heat and whisk the mixture until smooth 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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