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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.

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Please be advised that due to the current lockdown in the Philippines, we hope to have the April print issue available by the middle of July, and the May, June and July issues available by the end of July, but this is dependent on when local lockdown restrictions are lifted. We sincerely apologise for this inconvenience. Thank you and stay safe!
– The Reader’s Digest team