QUICK CHOCOLATE CAKE
375 ml ( 1 ½ c ) sugar
30 ml ( 2 T ) butter or margarine
250 ml ( 1 c ) milk
500 ml ( 2 c ) cake flour
10 ml ( 2 t ) baking powder
45 ml ( 3 T ) cocoa
1 ml ( ¼ t ) salt
5 ml ( 1 t ) vanilla essence
Preheat the oven to 180 C ( 350 F ). Grease two sandwich cake tins, 220 mm in diameter, and line the bottom with greased paper.
Beat the eggs thoroughly, gradually adding the sugar. Beat until light.
Melt the butter in the milk to make a thin, warm liquid.
Sift together the cake flour, baking powder, cocoa and salt and then sift this mixture into the egg mixture. Fold it in carefully. Add the vanilla essence.
Add the hot liquid to this mixture and blend quickly.
Pour the batter into the prepared tins. Knock the tins a few times on the table to remove air bubbles.
Bake for 25 to 30 minutes. To test if done, insert a testing skewer into the cakes. If it comes out clean and the cakes have shrunk away from the sides of the tins, they are done.
Cool the cakes for a few minutes in the tins, then turn them out onto a wire rack. When completely cooled, sandwich
together with any filling of your choice.
Chocolate buttercream frosting:
125 g soft butter (very soft, but not melted)
200 g icing sugar, sifted
50 g cocoa powder, sifted (or less if you don’t like it to be too dark)
5 ml vanilla extract
15-30 ml milk
Place the butter in a large mixing bowl (or bowl of a stand mixer), then use an electric whisk to beat it until pale and creamy (takes about 2-3 minutes).Add the sifted icing sugar and cocoa powder a little at a time, mixing until it is thoroughly incorporated. Add the vanilla and a little milk and whisk to get a light and fluffy texture, but don’t add too much milk or the mixture won’t hold shape.Transfer the icing to a piping bag fitted with a nozzle of your choice, then pipe the icing on top of the cupcakes. Don’t refrigerate them, as the icing will become hard and unpleasant to eat. Enjoy immediately, or store in an airtight container for up to 3 days.
I personally like to put caramel between the layers of chocolate cake
Recipe for chocolate cake, quick recipe for chocolate cake, moist chocolate cake
The Most Amazing Chocolate Cake
Time to Make It
Author: Rachel Farnsworth
Yield: 3 9-inch rounds
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
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1. Preheat oven to 350 degrees.
2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
6. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
8. Frost with your favorite frosting and enjoy!
The better quality cocoa powder you use the better the cake will taste.