About this recipe:A rich moist chocolate cake with a luscious chocolate buttercream icing. This is the best cake in the world!
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
Altered ingredient amounts.
I tried this recipie with reduced oil, to the tune of only 75ml of oil. This gave a much less greasy and lighter texture.
I also made my own buttercream to make a thicker cream instead. - 26 Mar 2010
This is a great recipie, quite straighforward and fail safe. Have made this for various friends and family birthdays and it's gone down a treat. The only thing I would amend is the amount of icing, I always find I've got spare left even though I have been very generous covering the cake inside and out. Perhaps two thirds or three quarters would be sufficient. - 25 Jul 2011
When I looked at this recipe my first thought that it would be to chocolatey.
When I made the mixture it was very runny in the bowl. I was worried incase it turn out uncooked and burned.
When they were ready to come out of the oven I was shocked to the fact that they only took 35 minutes to be cooked perfectly.
As I was making the Butter Cream I had noticed that there is more than 1 box need. I just used the one box and kept the measurements the same of the other ingredients. There was an awful lot of butter cream left over.
All in all good recipe and would defiantly recommend to a friend.
- 16 Sep 2012