A delicious, moist chocolate cake. It’s easy, it’s quick and the family will love it.
125 grams butter, softened
1 teaspoon vanilla extract
1¼ cups (275g) caster sugar
1¹⁄³ cups (200g) self-raising flour
½ cup (50g) cocoa powder
²⁄³ cup (160ml) water
90 grams dark eating chocolate, chopped coarsely
30 grams butter
1 cup (160g) icing sugar
2 tablespoons hot water
Preheat oven to 356F fan-forced.
Grease deep 8 inches round cake pan; line with baking paper.
Beat butter, extract, sugar, eggs, sifted flour and cocoa,and the water in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in colour.
Spread mixture into pan; bake about 1 hour.
Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
Meanwhile, make chocolate icing.
Spread cake with icing.
Melt chocolate and butter in small heatproof bowl over small saucepan of simmering water; gradually stir in sifted icing sugar and the hot water, stirring until icing is spreadable.
Chocolate cake can be stored in an airtight container for up to 3 days.
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