This is a foolproof chocolate cake recipe that’s moist and fudgy.

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 sunflower oil

2 tsp vanilla extract

250ml/9oz boiling water

For the butter cream filling

50g/1¾oz Kahkow 70% dark chocolate, chopped

100g/3½oz unsalted butter, softened

200g/7oz powdered sugar

1 teaspoon vanilla extract

Powdered sugar and grated chocolate to decorate

Butter-cream chocolate cake Preparations

Preheat the oven to 180C/350F. 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 center 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.

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