Easy chocolate cake
Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s 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
Preparation method
1. Preheat the oven to 180C/350F/Gas 4. 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.
6. 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.
7. 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.
8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully
top with the other cake.
9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing,
using a palette knife.
Quick-mix chocolate cake
Melted butter, to grease
270g (1 1/3 cups, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, cubed
50g (1/2 cup) cocoa powder
1/4 teaspoon bicarbonate of soda
150g (1 cup) self-raising flour
2 tablespoons plain flour
3 eggs, lightly whisked
Chocolate icing
195g (11/4 cups) pure icing sugar
1 tablespoon cocoa powder
10g (2 teaspoons) butter, at room temperature
1 tablespoon boiling wate
Preheat oven to 160°C. Brush a deep, square, 19cm (base measurement) cake pan (see
tip below) with the melted butter to lightly grease. Line the base and sides of the pan with
non-stick baking paper.
Step 2
Place the sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa and
bicarbonate of soda over the mixture. Place the pan over medium-low heat and use a
whisk to stir until the mixture is smooth (don't boil the mixture). (See microwave tip.)
Remove the pan from the heat and set aside for 5 minutes to cool slightly.
Step 3
Use a sieve to sift half of each the self-raising and plain flours into the pan. Use the whisk
to stir until the mixture is smooth. Repeat with the remaining flours. Add the eggs and
continue to stir until well combined.
Step 4
Pour the mixture into the prepared cake pan and gently tap the pan on a bench to release
any large air bubbles. Bake in preheated oven for 45-55 minutes or until a skewer
inserted in the centre of the cake comes out clean. Set aside for 2 minutes before turning
onto a wire rack. Set aside for 1 3/4 hours or until completely cool.
Step 5
To make the chocolate icing, sift the icing sugar and cocoa into a medium bowl. Add the
butter and water, and stir with a wooden spoon until smooth. Use the back of a spoon or
palette knife to spread the icing evenly over the top of the cooled cake. Set aside for
about 50 minutes or until the icing is firm. microwave tip Place the sugar, milk and butter
in a large, heatproof microwave-safe bowl. Use a fine sieve to sift the cocoa and
bicarbonate of soda over the mixture. Heat, uncovered, on Medium/500watts/50%, using
a whisk to stir every minute, for 2-3 minutes or until smooth.
The Best Chocolate Cake Recipe {Ever}
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Chocolate Cake with decadent chocolate frosting that will quickly become your favorite!
Author: Robyn Stone | Add a Pinch
Cuisine: Dessert
Serves: 12
Ingredients
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe
Instructions
1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or
buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large
bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle
attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium
speed until well combined. Reduce speed and carefully add boiling water to the cake
batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35
minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and
cool completely.
7. Frost cake with Chocolate Buttercream Frosting.
Perfect Chocolate Buttercream Frosting Recipe
Print
Prep time
15 mins
Total time
15 mins
Perfect Chocolate Buttercream Frosting is an essential when it comes to birthday cakes and other
celebrations. Get this family favorite, perfect chocolate buttercream frosting recipe.
Author: Robyn Stone | Add a Pinch
Ingredients
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
Instructions
1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a
tablespoon of milk. After each addition has been combined, turn mixer onto a high speed
for about a minute. Repeat until all sugar and milk have been added.
4. Add vanilla extract and espresso powder and combine well.
5. If frosting 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, a tablespoon at a time until it reaches the right consistency.
Moist Chocolate Cake
To use this recipe for cupcakes, preheat oven to 375 instead, and line two 12-cup muffin tin with
paper liners. Divide batter evenly among cups and bake 20-25 minutes, until tops spring back
when gently pressed and a toothpick inserted in the centre comes out with just a few moist
crumbs. Makes 24 cupcakes.
Ingredients
1¾ cups all purpose flour
2 cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ tsp baking soda
¾ teaspoon salt
2 large eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the
rest up with milk; let stand 5 minutes until thickened)
½ cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Instructions
1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with
parchment paper circles) and set aside.
2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and
salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about
3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter
will be very runny.
3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35
minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs
attached.
4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake.
Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to
hold the racks in place while flipping the cakes over onto the racks. Set the racks down
and gently thump on the bottom of the pans until the cakes release. Cool completely
before handling or frosting.
Chocolate fudge cake
Ingredients
for the cake
400 grams plain flour
250 grams golden caster sugar
100 grams light brown muscovado sugar
50 grams best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
3 large eggs
142 ml sour cream
1 tablespoon vanilla extract
175 grams unsalted butter (melted and cooled)
125 ml corn oil
300 ml chilled water
for the fudge icing
175 grams dark chocolate (minimum 70% cocoa solids)
250 grams unsalted butter (softened)
275 grams icing sugar (sifted)
1 tablespoon vanilla extract
Method
1. Preheat the oven to 180°C/gas mark 4/350ºF.
2. Butter and line the bottom of two 20cm / 8 inch sandwich tins.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another
bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until
blended. Using a freestanding or handheld electric mixer, beat together the melted butter and
corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the
freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all
at once and mix together on a slow speed. Add the egg mixture, and mix again until everything
is blended and then pour into the prepared tins. And actually, you could easily do this manually;
I just like my toys and find the KitchenAid a comforting presence in itself.
4. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their
tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
5. To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it -
or in a bowl sitting over a pan of simmering water, and let cool slightly.
6. In another bowl beat the butter until it's soft and creamy (again, I use the KitchenAid here) and
then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is
a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be
unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything
is glossy and smooth.
7. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and
sides too, spreading and smoothing with a rubber spatula.
