‘The never fail to impress but dead-easy’ Chocolate Cake

Quick and easy and unlike many quick chocolate cakes, this one really is very moist and yummy. Will easily keep for a couple or 4 days.

Ingredients

  • 225g plain flour
  • 350g caster sugar
  • 85g good cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml milk
  • 125ml vegetable oil
  • 2 tsp vanilla extract
  • 250ml just boiled water

Download ‘The never fail to impress but dead-easy’ chocolate cake recipe in pdf format (140kb)

Method

  1. Preheat the oven to 180C/350F/Gas 4
  2. You will need 2 x 20cm sandwich tins. Either line with greaseproof paper or greasy them
  3. Place all of the cake ingredients, except the boiling water, into a large mixing bowl. Next beat the mixture until smooth and well combined using either a wooden spoon or electric mixer.
  4. Now, simply add the just boiled water to the mixture, bit by bit, until very runny and smooth.
  5. Split the cake mixture into the 2 prepared tins and bake in the oven for 30-35 minutes depending on your oven. To check if it is done, check if the top is firm to the touch and insert a skewer into the centre of the cake and this should come out clean. Take care not to be tempted to overcook the cake as it is meant to be moist and fudge like.
  6. Allow to cool completely in their tins.

To ice the cake you can either choose ‘Chocolate butter-cream icing’ or ‘Chocolate ganache’ from the recipes below!

All there is left to do now is EAT and ENJOY!

Chocolate butter-cream icing

Chocolate buttercream icing:

Ingredients:

  • 40g dark chocolate (minimum 70% cocoa solids)
  • 80g unsalted butter,
  • 160g icing sugar
  • 1 tsp vanilla extract

Method

  1. Melt the chocolate by warming in a pot over a pan of boiling water. Once melted, leave to cool down a little while beating the butter till soft, then mix in icing sugar sifting in to ensure no lump appears. And finally add vanilla extracts.
  2. Ponce the melted chocolate is cool to soft, fold this gently into the mixture. Once this is done and well mixed, all there is left to do: ice the cake. Layer the cake with icing in the centre and then all over…

Chocolate ganache

Chocolate ganache

Ingredients:

  • 200g plain dark chocolate
  • 200ml double cream

Method

  1. 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.
  2. But don’t do what I did and forget about it in the fridge for 4-5 hours...it was set solid and I needed to remain patient until it softened at room temperature.
  3. Ice the cake in the centre and layer the cake. Next ice the outside.

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