Quick, Easy Chocolate Cake
Quick, 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.
Quick, Easy Chocolate Cake
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 740
Ingredients
For the cake
- 225 g plain flour
- 350 g sugar caster
- 85 g cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 eggs
- 250 mls milk
- 125 mls vegetable oil
- 2 tsp vanilla extract
- 250 mls boiling water
For the chocolate icing
- 200 g plain chocolate
- 200 mls double cream
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
- 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.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- 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.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- 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.
- 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.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Paul’s Baking Tip: The cake mixture is quite thin, so it’s important to use sandwich tins rather than springform tins, which could leak.
Category: Baking, Cakes, Pastries & Biscuits, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Subscribe
Login
0 Comments
