This is easily the best home-made chocolate cake I've eaten - it's rich, moist and delicious. If you sandwich it with icing and frost the top, it looks seriously impressive, and the best part is that it's stupidly easy to make - no creaming butter and sugar! The recipe does require a food processor, but if you don't have one, just beat everything together vigorously with a wooden spoon until smooth and thick.
Kick-Ass Chocolate Cake
1 2/3 cup plain flour
1 1/2 tsp baking soda (bicarb)
1 1/2 cups white sugar
2/3 cup cocoa powder
1 tsp salt
1 1/2 cups milk (I use skimmed but I doubt it would be a problem to change)
100g melted butter
2 eggs
1 tsp good vanilla
Icing
100g butter softened
250g icing sugar
1/3 cup cocoa
dash of milk
1 tsp good vanilla
Heat oven to 180degC. Grease 2x 20cm cake pans and line with baking paper (or one deep 20cm cake pan - I make two smaller cakes rather than splitting the bigger one, but use what you have. Actually I've made this in various tins and it's always good - you'll just have to adjust the cooking times).
Bung all the cake ingredients into a food processor or bowl and mix. Once it's combined, I mix for around 30 secs. It should be a smooth, thick, pale brown, rather wet mixture. Pour into prepared tins.
If you are using 2 smaller tins, it'll take around 30 mins in the hot oven. If you are baking one large cake to split, it'll take around 50mins. But check the cake is done with a skewer before removing from oven.
Leave in tins for 5 mins, then turn out and allow to cool completely before icing.
To make the icing, bung the icing sugar, cocoa and softened butter into food processor. Add vanilla and a dash of milk and blend until smooth and frosting-like. Again, just beat together in a bowl if you don't have a food processor. You can use this icing for both the top and the filling of the cake. I sometimes fill the centre of the cake with jam and cream instead, and then frost the top, but it is rather deeply delicious having frosting in the middle and on the top.
And it's done. I am pretty sure you will never make another chocolate cake again once you've done this one!
Kick-Ass Chocolate Cake
1 2/3 cup plain flour
1 1/2 tsp baking soda (bicarb)
1 1/2 cups white sugar
2/3 cup cocoa powder
1 tsp salt
1 1/2 cups milk (I use skimmed but I doubt it would be a problem to change)
100g melted butter
2 eggs
1 tsp good vanilla
Icing
100g butter softened
250g icing sugar
1/3 cup cocoa
dash of milk
1 tsp good vanilla
Heat oven to 180degC. Grease 2x 20cm cake pans and line with baking paper (or one deep 20cm cake pan - I make two smaller cakes rather than splitting the bigger one, but use what you have. Actually I've made this in various tins and it's always good - you'll just have to adjust the cooking times).
Bung all the cake ingredients into a food processor or bowl and mix. Once it's combined, I mix for around 30 secs. It should be a smooth, thick, pale brown, rather wet mixture. Pour into prepared tins.
If you are using 2 smaller tins, it'll take around 30 mins in the hot oven. If you are baking one large cake to split, it'll take around 50mins. But check the cake is done with a skewer before removing from oven.
Leave in tins for 5 mins, then turn out and allow to cool completely before icing.
To make the icing, bung the icing sugar, cocoa and softened butter into food processor. Add vanilla and a dash of milk and blend until smooth and frosting-like. Again, just beat together in a bowl if you don't have a food processor. You can use this icing for both the top and the filling of the cake. I sometimes fill the centre of the cake with jam and cream instead, and then frost the top, but it is rather deeply delicious having frosting in the middle and on the top.
And it's done. I am pretty sure you will never make another chocolate cake again once you've done this one!
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