Once a year the kid and I bake a chocolate cake with frosting! This special annual cake event comes in June on my husband’s birthday. This year we used a new recipe to make a super moist layered chocolate cake. It was pretty good, if I may say so!
Proof of the pudding(rather the cake) was that once my husband had had the first slice, he kept saying “Very Good! Very Good” long after I had left the room. That’s some real serious compliment 🙂
Here is the recipe with tips and tricks so you can make yourself one and eat it too, Try it and let me know how it turns out.
Notes: Please note that I used cane sugar. Cane sugar is sweeter than beetroot and other kinds of sugar so adjust accordingly in case the kind you are using is different.
- 1 cup sugar
- 1.75 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 0.5 tsp salt
- 0.50 cup vegetable oil
- 1 cup whole milk
- 1 cup hot water
- a few drops vanilla extract
- 1 cup butter
- 2 cups caster sugar
- Preheat the oven to 175°C. Grease two, 6″ circular pans and dust them with all purpose flour.
- Sieve together the dry ingredients – flour, cocoa powder, salt, baking powder and baking soda in a bowl. Keep its aside.
- Whisk together the eggs, milk, oil and vanilla. Add the hot water at the end and then add the dry ingredients. Mix well.
- You will notice that the milk and boiling water have made the batter runny. That’s ok, this is a dense cake.
- Put the cake tins in the oven and cook for 25 mins or until a skewer inserted into the cake turns out clean.
- Take the cake out and let it cool.
- If your oven is not big enough to hold two cake tins at the same time, bake one after the other.
Add the butter and sugar and whisk well either with a hand or stand mixer. First you will feel that the sugar is just too much, but slowly it will all get incorporated.
Now layer the cake and frosting. First lay one cake on the wire rack, then apply frosting generously on it; place the second cake on top and cover both with frosting on top and sides. Leave it for a while to set and your cake is ready to eat. Always remember to start frosting your cake only when it has cooled down.