Wednesday, 22 July 2015

Deliciously Simple Chocolate Cake Recipe

Warning: Read this blog post at your own risk! I'm serious guys, I will not be held responsible if in an hours time, you're sitting knee deep in chocolate buttercream frosting and cake crumbs. 

Are we good to go?

Okay, confession time! I was having one of these, 'life crisis' moments where my thought process went something along the lines of, 'what am I doing with my life? I need a new challenge. My blog is shit. I need a new direction. What are my long term goals? Fuck it, I'm going to make a cake!' In a nutshell, my new mantra is; when in doubt, cake it out... (although I may need to tidy this up at a later date)

Scouring my cupboards, and the interweb, I stumbled across a fool-proof chocolate cake recipe and armed with my mixing bowl and a spoon, I created this...

Deliciously Simple Chocolate Cake Recipe
Deliciously Simple Chocolate Cake Recipe
Deliciously Simple Chocolate Cake Recipe
Deliciously Simple Chocolate Cake Recipe

Do we all need to take a minute guys?

If foodgasm isn't a real word, it should be. Yes, we had slight sinkage in the centre, I hold my hands up, I'm no cake buff, but it still tasted absolutely incredible! That chocolate buttercream frosting is life. 

If you fancy trying this out for yourselves, here are the recipes that I used *all taken from the websites linked below:

For the cake - House and Garden Recipe

(Serves 8)

175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
150g (5oz) self-raising flour, sifted
50g (1¾oz) of cocoa, sifted
1tsp baking powder
1tsp vanilla extract
Pinch of salt 


Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.

Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.

Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.

For the frosting - Secret Sauce Recipe


250g unsalted butter, softened
200g icing sugar, sifted
50g cocoa powder
(I saved left over icing sugar and cocoa powder to dust with)


To make the buttercream in the meantime, whisk the butter with the icing sugar and cocoa powder until light and soft. When the cake is cool, spread with the buttercream.

Scott and shared a huge piece of chocolatey goodness and then I packed him off to work with the rest because, and I quote, 'If you leave that thing in this house I'm going to develop diabetes and I'll hate you forever for ruining my diet.'  

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