Friday, 25 November 2011

Chocolate cake

Aisha (my friend)... shares a chocolate cake recipe.  This was made for her son Aaron's birthday... Hope you'll try it too.. . 

Chocolate Cake with 3 different types of icing

Chocolate Cake:


2 cups sugar
1 3/4 cup plain flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup milk
1/2 cup vegetable oil or sunflower oil
2 teaspoons vanilla extract
3/4 cup boiling water


- Pre-heat the oven to gas mark 4/350°F/180°C.
- Grease and line a 13x9 inch baking pan with baking paper.

1) In large bowl, stir together dry ingredients.
2) Add eggs, milk, oil and vanilla, beat on medium speed for 2 minutes.
3) Add in the boiling water and stir with a wooden spoon (batter will be thin).
4) Pour into prepared pan and bake on the middle shelf for 35 to 40 until wooden pick inserted in center comes out clean.
5) Cool for 15 minutes in the tin then transfer onto a wire rack.

Chocolate Icing:


1/2 cup butter, at room temperature
2 cups icing sugar
1/3 cup milk or double cream
1 teaspoon vanilla extract
And, choose ONE of the following:
1/3 cup unsweetened cocoa powder, sifted (for light) OR
1/2 cup unsweetened cocoa powder, sifted (for medium) OR
3/4 cup unsweetened cocoa powder, sifted (for dark rich)

1) Cream the butter in a bowl for about 2 minutes with an electric whisk and then blend in the cocoa powder, vanilla and icing sugar.
2) Add in the double cream/milk until the desired texture is achieved.

Butter Cream Icing:


1/2 cup butter, at room temperature
2 cups icing sugar
1 tsp vanilla extract
2 tbsp milk
Food colouring (optional)


1) Cream butter and then add in the vanilla extract.
2) Add sugar a cup at a time beating on medium speed. Add milk 1 tablespoon at a time and beat on high until completely blended and you got the desired consistency.
3) Divide into§ portions to add in different food colourings of your choice or leave it as is.

Chocolate Fudge Icing: (I use this in between layers when I slice the cake)


1 cup butter, at room temperature
2 cups icing sugar
6 ounces semi sweet or regular milk chocolate, melted and cooled
1 teaspoon vanilla extract


1) Beat the butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
2) On low speed, beat in icing sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.

Please note: Any of the leftover icing can be stored in the freezer since they freeze well.


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