close
Magazine
Advertisement
 

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.

Easy Peasy Chocolate Cake
Reader's Digest

  • Preheat oven to 180°C (350°F/Gas 4).
  • Lightly grease and flour a 4-cup (1 litre) capacity heart-shaped cake tin or silicone mould.
  • Sift 185 g plain (all-purpose) flour, 1 teaspoon baking powder, 3/4 cup (145 g) caster (superfine) sugar and 1/4 cup (30 g) unsweetened cocoa powder into a medium bowl and mix until well combined.
  • Add 125 g melted butter, 2 eggs, 3/4 cup (180 ml) milk and 1 teaspoon vanilla extract, and whisk until smooth.
  • Pour into prepared cake tin or mould.
  • Bake for 1 hour, or until cooked - a skewer inserted in the centre will come out clean.
  • Cool cake in tin on wire rack for 10 minutes, then turn out to finish cooling. If in a mould, cool completely in the mould before turning out.
  • Cover with buttercream (see below).

Chocolate buttercream

  • Beat 125g softened unsalted butter until light and creamy.
  • Gradually beat in 1 cup (125 g) icing sugar and continue beating until the mixture is light and fluffy.
  • Add 125g melted and slightly cooled dark chocolate and beat until combined.
  • Spread over cake and allow to set.

Advertisement


Advertisement

More in Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.


Advertisement