Search For:

Share This

Simple Chocolate Cake

  • 6
    SERVES
  • 30 min
    PREP TIME
  • 1 min
    COOK TIME

Submitted by Vijay Dhawan

Ingredients

  • • 115g / 4oz plain chocolate, chopped into Small pieces
  • • 45ml / 3 tbsp milk
  • • 150g / 5oz / ½ cup unsalted butter or margarine, softened
  • • 150g / 5oz / scant 1 cup light muscovado sugar
  • • 3 eggs
  • • 200g / 7oz / 1 ¾ cups self – raising flour
  • • 15 ml / 1 tbsp cocoa Powder
  • • 1 quantity Chocolate Buttercream, for the filling
  • • Icing sugar and cocoa powder, for dusting

Directions

1. Preheat oven to 180C / 350F / Gas 4. Grease two 18 cm/7 in round sandwich cake tins and line the base of each with non-stick baking paper. Select a small saucepan and a heatproof bowl that will fit over it. Place the chocolate and the milk in the bowl. Bring a small saucepan of water to just blow simmering point. Place the bowl containing the chocolate mixture on top. Leave for about 5 minutes, until the chocolate softens, then stir until smooth. Leave the bowl over the saucepan, but remove from the heat.

2. Cream the butter or margarine with the sugar in a mixing bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the chocolate mixture until well combined.

3. Sift the and coca over the mixture and fold in with a metal spoon until evenly mixed. Scrape into the prepared tins, smooth level and bake for 35 -40 minutes or until well risen and firm. Turn out on to wire racks to cool.

4. Sandwich the cake layers together with a thick, even layer of chocolate buttercream. Dust with a mixture of icing sugar and cocoa just before serving.

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.