The Best Chocolate Cake

Thursday, March 21, 2013

Today is a beautiful day... clearly not because of the warmth and beautiful sunshine we're getting in London... but because my quest for the perfect chocolate cake has finally ended. And what a search that was! Ever since I can remember eating cake for my birthday it's always been the "Betty Crocker - Super Moist Cake"... I know, I know, boxed cake! Blasphemy!



I always thought it tasted good... this is the white version of the cake with little me!



Which is why I have been relentlessly searching for a "copycat" recipe, made from scratch. And I've found it. Now I know exactly whats in my cake, and am sure there isn't any nasty stuff in it! And it's way more satisfying to do it right, rather than crack some eggs and chuck in a cup of water into some powder!




This Recipe can be made into a two layered cake like this one, or some scrumptious cupcakes :





 So much moistyness. Yum.


The One and Only - Chocolate Cake

Adapted from : MariasMenu

Serves 12      Preparation Time: 25 min        Cooking Time: 20 - 25 min

Ingredients


  • Milk 1 + 1/2 Cups
  • Butter - 100g (1/3 Cups + 2 Tbsp)
  • Oil - 1/4 Cup (sunflower oil)
  • Cocoa Powder - 1/2 Cup + 2Tbsp
  • Self Raising Flour - 1 Cup (or see note)
  • Egg - 1
  • Baking Soda (Bicarbonate of Soda) - 1/2 Tsp
  • Sugar Granulated - 1 Cup + 2 Tbsp

Start by heating your oven up to 180C
In a pan gently melt your butter with the oil, cocoa, and milk. Don't let it boil! Let it cool whilst you do the rest.

Mix your flour, sugar and baking soda, use a whisk to get all the lumps out. Beat your egg in a cup. 
Add everything to the cocoa mixture, beat well! The batter will be runny, that's fine! It's the reason why this cake is so moist.

Prepare your tins by greasing them, or lining them with cupcake liners if using.

Pour the batter into your cupcake tins, or your sandwich tins, or in a loaf tin, or in a sheet cake tin, whatever.

Cook in the oven for 15 to 20 mins for cupcakes, and 20 - 22 mins for sheet cakes. They'll be done when a knife comes back out clean but still damp. 

Voila! Let cool on wire racks. Ready to ice.

(Note: To make 1 Cup Self Raising Flour : add 1 1/2 Tsp Baking Powder + 1/4 Salt to 1 Cup Plain Flour) 





For the icing:

Ingredients
  • 1/2 cup butter
  • 3/4 cup cocoa powder
  • 2 cups icing sugar
  • milk
  • 1 teaspoon vanilla extract

Start by melting your butter with the cocoa powder. Add some icing sugar until it becomes stiff. Then slowly add some milk (about 1 tsp at a time) and the vanilla until it becomes smooth. Add more sugar and repeat the process until it has reached a nice smooth spreadable consistency. You can put more or less sugar depending on how sweet you want the icing to be. Just be careful not to add too much milk at a time, because if it becomes too runny its very hard to add enough sugar to get it right again!

Spread generously, everywhere!



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