Chocolate Cake

Here is a great chocolate cake recipe for all occasions. As Easter is drawing closer, I’d incorporate chocolate or sugar eggs into the decorations.

INGREDIENTS

265g plain all purpose flour55g cocoa powder, unsweetened (do not use Nesquick!)
11/2 tsp baking powder
11/2 tsp baking soda (bi-carb soda)
440g white sugar
1 tsp salt
2 eggs (55-65g each)
1 cup milk (low or full fat)
125ml vegetable oil (or canola)
2 tsp vanilla extract
1 cup boiling water

For chocolate buttercream frosting:

METHOD

Preheat oven to 180C°/350°F (160°C fan).
Grease 2 x 22cm/9″ cake pans with butter, then line the base DO NOT use spring form pan for this recipe.
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt. Whisk briefly to combine using a self-standing or hand-held mixer.
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, this is normal.
Pour batter into cake pans and 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 (Note 5).
IMPORTANT: Cool completely before frosting. Place butter in the bowl of a stand mixer with paddle attachment. Beat for at least 3 minutes on medium high speed until it becomes pale.
Add half the icing sugar and cocoa powder. Beat for 3 minutes – start slow and then increase.
Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
Add milk and vanilla if using. Beat again for 1 minute at medium high speed.
Spread onto cakes or spoon into frosting bag and pipe.