CHOCOLATE CAKE BATTER | MAKES 1 CAKES | 5 MINUTES PREP | 35 MINUTES COOKING

Mix your dry ingredients. 

350g plain flour
75g cocoa powder
250g caster sugar
120g soft light brown sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt 

Whisk in your wet ingredients. 

240 ml cooled coffee (1 tbsp of instant with hot water)
210 ml corn oil (vegetable oil)
1 tsp vanilla extract
3 eggs

Divide between two cake tins (I used two 20cm/8in cake tins - or sandwich tins will work) and bake at 180°C for 35 minutes or until a skewer comes out clean. 

BUTTERCREAM | MAKES ENOUGH FOR 1 CAKE/12 FAIRY CAKES | 20 MINUTES PREP

70g good-quality dark chocolate (minimum 70% cocoa solids)
140g unsalted butter, softened
200g icing sugar
1 tsp vanilla extract
milk, to loosen

Melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch.

Beat room temperature butter in an electric mixer, or with an electric whisk, until soft, fluffy and pale (you should notice a significant change in colour). Add the icing sugar and beat until smooth.

Fold in the melted chocolate until completely incorporated. Beat in a little milk, if necessary, to loosen the mixture.

Enjoy!

Comment