Chocolate Cake – With Frosting
Oh my this has to be the best chocolate cake recipe ever, I have always struggled to make a really good moist chocolate cake till I came across this recipe and it just melts in the mouth.
Ingredients – Cake
9oz Plain Flour
140g Caster Sugar
50g Cocoa Powder
2tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 Cup Butter milk (225g 8 Floz, it’s one carton from the shop)
118ml (1/2cup) cup veg oil
2 Large Eggs
1 tsp Vanilla extract
237ml (1 cup) fresh coffee
Ingredients – Frosting
8oz butter – room temp
675g Icing sugar
4oz Cocoa Powder
1 tbsp Vanilla extract
2 floz Milk
- Preheat the oven to 350oF (180oC). Butter and line 2 or 3 8” baking tins depending how many layers you want.
- Sift all the dry ingredients together making sure they are all mixed together well and the rising agents are well distributed
- In a jug/bowl mix all the wet ingredients together.
- Add the wet ingredients to the dry and combine together gently until just mixed.
- Pour the batter into the prepared pans and bake for 30 to 35 minutes, the cakes should be firm in the middle and a knife/cake tester will come out clean.
- The cake does coke fast so maybe check progress after about 25 mins so you don’t overcook.
- Let the cakes cool in the pans for at least 30 mins before turning out to cool ideally leave in the pans to cool completely but if time is of the essence give them at least 30 mins before putting on a cooling rack.
- To make the Fudge Frosting: You will need a mixer for this. Mix the butter until it is light a fluffy it will turn a pale colour. Sift the icing sugar and add one spoon at a time making sure it is well mixed in and you scrape down the sides.
- Once mixed well you add vanilla and cocoa (sifted), and the milk, scraping down the sides of the bowl as you work.
- Turn mixer to a medium setting and beat until all mixed and light a fluffy
- If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
- You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
- To Decorate your cake: Place one of the cake layers upside down on you cake plate or board.
- Add some frosting and smooth to and even layer and add the next layer of cake and repeat again if you are doing 3 layers.
- Once you have the layers create a crumb layer of frosting all over the cake (you don’t need to make it perfect just a nice thin layer)
- Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
- Take the cake from the fridge and put on another, final layer of frosting. You can do it smooth or have a rippled look whatever works best for you ( as you can see we went for a ripple effect as my daughter was making this)
- Finish your cake off with your homemade sprinkles.
- Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
Recipe used from biggerbolderbaking.com