A rich moist chocolate cake with a luscious chocolate buttercream icing. This is the best cake in the world!
2259 people made this
375g caster sugar
225g plain flour
65g best quality cocoa powder
1 1/2 teaspoons bicarb of soda
1 1/2 teaspoons baking powder
1 teaspoon salt
125ml vegetable oil
2 teaspoons vanilla extract
225ml boiling water
125g cocoa powder
650g icing sugar
1 teaspoon vanilla extract
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Method Prep:30min › Cook:35min › Extra time:25min › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease and flour two 23cm cake tins.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, bicarb, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared tins.
Bake the cakes for 30 to 35 minutes in the preheated oven, until a skewer inserted comes out clean. Cool for 10 minutes before removing cakes from tins to cool completely.
To make the icing, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and icing sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with icing, then stack them onto a serving plate. Ice the outside of the cake.
Use a mild flavoured oil for this cake, such as rapeseed oil or sunflower oil.