Description
This chocolate cake is simple, soft, and seriously chocolatey. You’ll love how quick it comes together and how it melts in your mouth.
Ingredients
Units
Scale
Cake
- 225g plain flour
- 350g caster sugar
- 85g cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 2 free-range eggs
- 250ml milk
- 125ml vegetable oil
- 2 tsp vanilla extract
- 250ml boiling water
Chocolate Icing
- 200g plain chocolate
- 200ml double cream
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and line two 20cm/8in sandwich tins; trust me, this batter is thin, so springform tins might leak.
- In a large mixing bowl, toss in 225g plain flour, 350g caster sugar, 85g cocoa powder, 1½ tsp baking powder, 1½ tsp bicarbonate of soda, 2 eggs, 250ml milk, 125ml vegetable oil, and 2 tsp vanilla extract.
- Grab a wooden spoon or an electric whisk and beat everything until smooth.
- Slowly stir in 250ml boiling water, a little at a time, until the batter is silky. Don’t worry that it’s really runny, as it’s supposed to be.
- Divide the batter evenly between your tins and bake for 25–35 minutes or until the top feels firm and a skewer poked in the center comes out clean.
- Let the cakes cool completely in the tins before you even think about icing them.
- For the icing, warm 200g plain chocolate and 200ml double cream in a saucepan over low heat until the chocolate melts.
- Remove from heat and whisk until glossy, smooth, and slightly thickened.
- Let it sit 1–2 hours until spreadable.
- Loosen the cakes with a round-bladed knife, carefully lift them from the tins, and place one cake on your serving plate.
- Spread some chocolate icing on top, then sandwich the second cake on top.
- Use a palette knife to spread the remaining chocolate icing all over the cake. Don’t stress about perfection; the thicker the icing, the better.
Notes
Created, prepared, tried, and tested Preshana
