Easy Chocolate Cake
A one bowl, one mix ‘everso’ easy chocolate cake, loved by adults and children. Light, delicious and very chocolaty!
I must share also that this recipe I sourced from a wonderful Argentinian friend called Patricia, whom I met in Auckland, New Zealand many moons ago. In those days I was a mother with two young children, so I had to make sure I baked a cake the children loved to eat but more importantly, was quick and easy to make.
Ingredients
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Cake
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125g butter- softened
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250g plain flour
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185g caster sugar
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2 heaped tbsp cocoa powder
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2tsp baking powder
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1 whole egg
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250ml milk
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1 tsp Vanilla bean paste or few drops of vanilla essence
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Chocolate Icing
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50g good-quality dark chocolate (minimum 70% cocoa solids)
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100g unsalted butter- softened
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200g icing sugar- sifted
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1 tsp vanilla extract
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1 tbsp milk- to loosen if necessary
Instructions
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Prepare oblong cake tin:
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01 Lightly grease and line the base and sides with baking paper.
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Cake:
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02 In a large mixing bowl combine all ingredients. Beat well for 1-2 minutes (a Kenwood mixer is GREAT for this).
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03 Tip into the prepared baking tin and bake until risen and firm to the touch. Cool in the tin.
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Icing:
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04 Melt the chocolate in a bowl set over a pan of simmering water or 1/2 minutes in the microwave. Allow to cool until the chocolate no longer feels hot to the touch.
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05 Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
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06 Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
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07 Decorate the top of the cake with the icing.
Notes
For ease of slicing, I often use an 24cm x 13 cm oblong loaf tin for my 'family' cakes, and as I am always looking for easy baking, this no fail ‘everso easy’ chocolate cake fits the bill. Use the icing immediately or make ahead and keep covered in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake.
