Easy chocolate cake

Cakes 215 Last Update: Sep 24, 2019 Created: Sep 23, 2019
Easy chocolate cake
  • Serves: 12 People
  • Prepare Time: 35min
  • Cooking Time: 20min
  • Calories: 523
  • Difficulty: Easy
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Grasp the chocolate cake with an ethereal, light sponge and rich buttercream filling. It is simple sufficient for an afternoon tea however precise enough for a party too.

Ingredients

Directions

  1. Heat oven to 190C/170C fan/gas 5. Butter the base and sides of 20cm spherical sandwich tins and line the bases with baking parchment.
  2. In a huge bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, four huge eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt till pale.
  3. Divide the mixture between the prepared tins. Bake for 20 minutes or till a skewer inserted into the centre of the cake comes out clean.
  4. Depart to cool inside the tin for 10 mins, then turn out onto a wire rack to cool completely.
  5. For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to chill for five mins.
  6. Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wood spoon or electric beaters, when you have them.
  7. Sift in 5 tbsp cocoa powder with a pinch of salt and pour within the melted chocolate and a couple of tbsp milk. Mix again until easy.
  8. On a cake stand or big plate, sandwich the cakes collectively with half of of the buttercream, then unfold the rest on top. Beautify with chocolate shards, if you want.
  9. To make chocolate shards: melt 50g dark chocolate and pour it onto a tray covered with baking parchment or foil.
  10. Now soften 25g milk chocolate and 25g white chocolate and drizzle them over the darkish chocolate before it sets.
  11. Shake the tray lightly to level the mixture then go away to set somewhere cool. Chop into shards.

Easy chocolate cake



  • Serves: 12 People
  • Prepare Time: 35min
  • Cooking Time: 20min
  • Calories: 523
  • Difficulty: Easy

Grasp the chocolate cake with an ethereal, light sponge and rich buttercream filling. It is simple sufficient for an afternoon tea however precise enough for a party too.

Ingredients

Directions

  1. Heat oven to 190C/170C fan/gas 5. Butter the base and sides of 20cm spherical sandwich tins and line the bases with baking parchment.
  2. In a huge bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, four huge eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt till pale.
  3. Divide the mixture between the prepared tins. Bake for 20 minutes or till a skewer inserted into the centre of the cake comes out clean.
  4. Depart to cool inside the tin for 10 mins, then turn out onto a wire rack to cool completely.
  5. For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to chill for five mins.
  6. Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wood spoon or electric beaters, when you have them.
  7. Sift in 5 tbsp cocoa powder with a pinch of salt and pour within the melted chocolate and a couple of tbsp milk. Mix again until easy.
  8. On a cake stand or big plate, sandwich the cakes collectively with half of of the buttercream, then unfold the rest on top. Beautify with chocolate shards, if you want.
  9. To make chocolate shards: melt 50g dark chocolate and pour it onto a tray covered with baking parchment or foil.
  10. Now soften 25g milk chocolate and 25g white chocolate and drizzle them over the darkish chocolate before it sets.
  11. Shake the tray lightly to level the mixture then go away to set somewhere cool. Chop into shards.

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