Butter-cream chocolate cake
Makes 1 cake
For the cake
- 225g/8oz plain flour
- 350g/121/2oz white sugar
- 85g/3oz cacao powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 3 eggs
- 250ml/9oz milk
- 125ml/41/2oz sun ower oil
- 2 tsp vanilla extract
- 250ml/9oz boiling water
For the butter cream filling
- 50g/1¾oz Kah Kow 70% dark chocolate, chopped
- 100g/3½oz unsalted butter, softened
- 200g/7oz powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar and grated chocolate to decorat
This is a foolproof chocolate cake recipe that’s moist and fudgy.
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins. For the cake, place all of the ingredients, except the boiling water, into a large mixing bowl. Using an electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. The cake mixture will now be very runny.
Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins. For the chocolate butter cream, heat the chocolate in a bowl set over a saucepan of simmering water – do not allow the bowl to touch the surface of the water. Allow to cool until the chocolate no longer feels hot to touch.
To assemble the cake, carefully remove the cakes from the tins. Using a bread knife cut each cake in half horizontally to give you four layers. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake. Repeat this for all four layers. Transfer the cake to a serving plate and dust generously with powdered sugar and grated chocolate.