This simple and delicious Chocolate Cake really is easy to make, and it is perfect for a Birthday or another occasion. Made as a thin cake batter, in one large mixing bowl, and then baked off in two sandwich cake tins, there is very little to go wrong; and (without wishing to jinx it) it can be classed as a virtually fool-proof cake to make, one that is always sure to please.
Easy To Make Chocolate Cake Recipe
In the ingredients the reason for adding in the vegetable oil (into cakes and tray bakes) is its ability to keep the cake crumb moist and fudgy. And using two 20cm cake tins, rather than 18cm ones, keeps each cake thinner and wider, and when sandwiched together they provide the right depth we are after.
For the cake
- 225g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 350g caster sugar
- 50g cocoa powder
- 50g chocolate chips (or small broken chocolate bits)
- 2 eggs
- 250ml milk
- 125ml vegetable oil
- 2 tsp vanilla extract
- 250ml boiling water
For the chocolate icing
- 200g dark chocolate
- 200ml double cream
Grease and line two 20cm sandwich tins with baking parchment which comes over the top of the cake tin by several centimetres – the lining helps stop the cake tops from burning and bulging, by cutting down the hot spots.
For the chocolate cakes: Into a large mixing bowl add all of the cake ingredients, mixing them all in one by one, except the boiling water. Beat the mixture until the cake batter is smooth and well combined.
At this stage add the boiling water to the mixture. This needs to be done a little at a time, until the cake batter thins and becomes smooth, (don’t worry if the cake mixture becomes quite thin and liquid, but pour the water in slowly, mixing each bit in, so as not to overload the mixture all at once). Divide the cake batter between the two greased and lined sandwich tins.
Preheat the oven to 180C
Bake the cakes in the oven for 25 to 35 minutes at 180C. They are done when top of the cakes are firm enough to the touch, and a skewer inserted into the centre of the cake comes out warm and clean.
Remove the cakes from the oven and allow them both to cool completely before trying to ice the outside of the cakes with the chocolate ganache icing.
For the chocolate ganache icing: melt the chocolate, and heat the cream, in a bowl over a saucepan with simmering water (over a low heat) – mix until the chocolate melts into the cream. Once melted take off the heat and whisk the mixture until smooth, glossy and thickened. Set this aside to cool for an hour – until it is thick enough to spread over the cake.
To assemble the cake: run a palette knife around the inside of the cake tins to loosen the cakes. Put a plate over the cake tin and carefully turn the tins over to remove the cakes from the tins.
To make the sandwich spread a little chocolate icing over the top of one of the chocolate cakes, then carefully place the other cake on top. Transfer the sandwiched cake to a serving plate and then using the palette knife ice the cake all over with the chocolate icing, smoothing it down all over. Serve. If it is for a birthday decorate or push candles in.