Super chocolately (and super simple) chocolate cake

Chocolate cake topped with strawberries and white chocolate buttons

I’m back from my super long hiatus i.e. I’ve just finished my Master’s degree! Who would have thought it would take up so much of my time? But never mind that now; I have all the time I could wish for to bake bake bake. Stay tuned for plenty more bakes over the coming weeks. Today I’m sharing with you my super super chocolatey chocolate cake. 

I spend my whole life searching for what I call a ‘Matilda cake’. My soul burns for the epitome of chocolately, fudgey heaven. The chocolate cake that is so overwhelmingly calorific, it can only be greeted with a sense of awe and wonder.

Bruce Bogtrotter faces his cake legacy

I’m all about that cake, about that cake, no Trunchball

Alas, today is not the day I reveal that recipe. If you know where I could find such a creature, please please PLEASE comment below. However, I will tell you my recipe for a pretty good chocolate cake. I find many recipes you see for really chocolate cakes (while looking amazing) are difficult to follow, take a lot of weird ingredients, or just take a whole day to bake. This recipe has the added bonus of simplicity. All the ingredients used are things I already keep in my home (with the exception of buttermilk maybe but I usually substitute that anyway) and I can get this cake done from start to finish in around an hour if I really have a time deadline!

Hope you enjoy!

Slice of chocolate cake topped with strawberries and white chocolate buttons

Recipe

Ingredients (serves 15)

  • 350g (12 1/2 oz) caster sugar
  • 120 ml (4 1./4 fl oz) vegetable oil
  • 2 large or 3 medium eggs
  • 1 tsp vanilla extract
  • 65g  (2 1/4 oz) cocoa powder
  • 225g  (8 oz) plain white flour
  • 240 ml (8 fl oz) buttermilk (I substituted buttermilk with 4 parts natural yoghurt and 1 part milk and 1tbsp of lemon juice)
  • 3 tsp baking powder
  • 1 tsp salt
  • chocolate chips etc. for decoration

For the chocolate icing:

  • 300g (10 1/2 oz) unsalted butter
  • 400g (14 oz)  icing sugar
  • 65g (2 1/4 oz) cocoa powder
  • 75ml (2 1/2 fl oz) double cream
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 175ºC/ 155ºC fan (350ºF/ 310ºF fan). Grease two 20 cm (8 in) round cake tins.
  2. In a bowl, mix the sugar and oil. They won’t mix perfectly but that’s okay- do your best.
  3. Add an egg, one at a time, and beat.
  4. Add the cocoa powder and vanilla extract. Mix well.
  5. Sift in the flour, baking powder and salt. Add this in stages with the buttermilk and mix well.
  6. Pour the mixture into the prepared tins and bake for 20 – 30 minutes or until a skewer comes out clean.
  7. As you wait for the cake to cool (this will take around half an hour), you can make your icing. Cream your butter so it’s nice and soft then mix in the rest of the ingredients. If the icing is too wet, simple add more sugar. Too stiff? Add some milk.
  8. Once your cake halves are cool, spread icing on one layer before topping with the other. Then you can ice and decorate the whole cake however you want. I used strawberries and chocolate buttons.

Slice taken from chocolate cake topped with strawberries and white chocolate buttons

Nutrition Facts

Chocolate Cake Nutritional Info by CalorieCount

Chocolate Cake Nutritional Info by CalorieCount

 

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