Easy Chocolate Cake

(With buttercream cocoa frosting. Height: 2 to 2.5 inch)
To see our previous version:click here!

Yield: 12 servings
 

Ingredients

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs

Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk
Easy chocolate cake


Method

  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
  2. Grease a 9 inch (23 cm) cake tin.
  3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
  4. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
  5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
  6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
  7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting

  1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
  2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
  3. This cake should have room temperature when served.

Variations

  1. You may cut the top of the cake to make a flat surface before adding the frosting.
  2. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
  3. To make a tall cake, you may bake two cakes instead of slicing one into two layers
  4. You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt
  5. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
  6. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)

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