Easy Chocolate Cake

Cook Time 45 minutes

Servings makes 1 cake

Ingredients

Cake Batter

2 cups flour

1½ cups caster sugar

¾ cups cocoa powder (THE BEST QUALITY IS ESSENTIAL AND THE SECRET WEAPON)

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

¾ cup vegetable oil

1 tbsp vanilla extract

3 eggs

1 cup buttermilk

½ cup espresso coffee, cooled

Frosting

300g salted butter, room temp

250g cream cheese, room temp

1½ cups cocoa powder (BEST QUALITY)

5 cups icing sugar

½ cup espresso coffee, cooled

1 tbsp vanilla extract

½ tsp salt

Method

Preheat oven to 175°C. Grease and line two 8-inch cake tins with baking paper.

Whisk together dry ingredients. Sugar, cocoa powder, flour, baking soda, baking powder, and salt.

In a separate bowl do that same with the wet. Whisk oil, vanilla, eggs, and buttermilk.

Pour the wet ingredients into the dry and mix until there are no lumps. Add the espresso as you go until everything in combined. Pour mixture into your prepared tins and bake for 30 minutes. Cool completely before adding the icing.

Make the icing by combining the cream cheese and butter in a standup mixer fitted with a paddle attachment. Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in icing sugar, espresso, vanilla, and salt. Cream on high speed for 1 minute, until mixture is light and fluffy.

Pop the first layer of cake on cake stand and top with a generous amount of icing. Spread it out across the cake then repeat with the next layer. Don’t forget to frost up the sides too. More is more!

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