Recipe: chocolate cake with rich chocolate icing

When it comes to cooking, I’m firmly of the mindset of practice, practice, practice. More so, I often undertake a trial and error approach, reading lots of recipes, comparing and adjusting to find one that I like best. It’s definitely been this process as I’ve tried to find the best chocolate cake I can. You might be surprised when I say it’s been a task that’s easier said than done.

There’s certain must haves for an ideal chocolate cake. Moist inside, fudgy taste and a rich, buttery icing. It’s taken me many versions to find one I love, and I’m pleased to say this one got the tick of approval with even my fussy dad.

Chocolate cake with rich chocolate icing
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 400g 70% dark chocolate, chopped (or you can go half dark, half milk if you prefer a less bitter chocolate flavour)
  2. 625g butter, softened
  3. 200g plain flour
  4. 2 tablespoons cocoa powder
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon bicarbonate of soda
  7. 200g caster sugar
  8. 4 eggs
  9. 1 teaspoon vanilla extract
  10. 125ml milk
  11. 350g icing sugar
Instructions
  1. Preheat the oven to 160 degrees.
  2. Grease 2 x 20cm cake tins.
  3. Place 200g chocolate (if you've chosen to use milk chocolate, split the quantities in half) in a heatproof bowl set over a saucepan of simmering water. Stir until melted completely, then set aside to cool.
  4. Place 225g butter and caster sugar in a bowl, and use electric beaters until the mixture is pale and the sugar has dissolved.
  5. Add the eggs in, and continue beating until just fully combined.
  6. Add the cooled melted chocolate mixture, the vanilla extract and the milk, continuing to beat again until fully combined.
  7. Mix in the plain flour, cocoa powder, baking powder and bicarbonate of soda.
  8. Spread the batter into the prepared cake tins evenly, then bake for 35-40 minutes or until completely set.
  9. Cool in the pan for 10 minutes then transfer to wire racks to completely cool.
  10. Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water. Stir until this has melted completely, then set aside to cool.
  11. Place 350g butter and icing sugar in a bowl, and use electric beaters until the mixture is thick and pale.
  12. Add the cooled melted chocolate, continuing to beat again until fully combined.
  13. When the cake has completely cooled, spread the icing over layer one, then layer two and around the sides.
  14. In between the layers, add fresh or freeze dried strawberries for a touch of sweetness, then decorate the top with the same.
Adapted from Home Cooking by Valli Little
Adapted from Home Cooking by Valli Little
Queen of Bad Timing https://queenofbadtiming.com/
 

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2 Comments

  • Reply
    Sarah
    8 January 2015 at 12:21 pm

    Your dishes are always so pretty!!! Cant wait to try this out =)

  • Reply
    Queen of Bad Timing
    21 January 2015 at 2:55 pm

    Thank you! I do hope you like it x

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