Indulge in this rich, decadent chocolate cake recipe—a beloved family favourite that’s perfect for any sweet craving and never lasts long!
Chocolate Cake
Ingredients
- 1 3/4 cups plain / all purpose flour
- 3/4 cup cocoa powder , unsweetened (Note 2)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda (bi-carb soda)
- 2 cups white sugar (Note 1)
- 1 tsp salt
- 2 eggs (~55-65g / 2 oz each)
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
Preheat oven to 180C°/350°F (160°C fan).
Grease 2 x 22cm/9″ cake pans with butter, then line the base.
BATTER:
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
Add eggs, milk, oil and vanilla. Whisk well to combine until lump free – about 30 seconds.
Add boiling water and whisk to incorporate. The batter is VERY thin.
Pour batter into cake pans.
BAKING:
Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean.
Cool for 10 minutes, then turn out onto wire racks upside down.
Cool completely before frosting.
Chocolate Buttercream Frosting
Ingredients:
- 1 cup (230g) unsalted butter, softened
- 2 ½ cups (300g) icing sugar (powdered sugar), sifted
- ½ cup (50g) unsweetened cocoa powder, sifted
- 2–3 tablespoons milk (or cream)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Beat the butter
In a large bowl, beat the softened butter with an electric mixer (or by hand) on medium speed for 2–3 minutes, until light and creamy.
Add cocoa powder
Mix in the sifted cocoa powder until fully incorporated.
Add icing sugar
Gradually beat in the icing sugar, ½ cup at a time, scraping down the sides as needed.
Add vanilla and milk
Add the vanilla extract and 2 tablespoons of milk. Beat on high speed for another 1–2 minutes. If the frosting is too thick, add an extra tablespoon of milk. If too thin, add a little more icing sugar.
Finish with salt
Add a pinch of salt to balance the sweetness, then beat again briefly.
Enjoy x
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