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.

Never miss a deal again - sign up now!

Connect with us:

Reader’s Digest Magazine delayed due to coronavirus
Please be advised that due to the current lockdown in Malaysia and the Philippines, Reader’s Digest magazine will not be available at its regular on-sale date to our subscribers or through our retail channels in these regions. We hope to have the issues available around 15 April in Malaysia and around 24 April in the Philippines, but this is dependent on when the lockdown restrictions are lifted. We sincerely apologise for this inconvenience.
Thank you and stay safe!
– The Reader’s Digest team