Moist Chocolate Cake

 

Moist Chocolate Cake

I was just getting into making cakes and it had only been a few months with the most basic of vanilla sponges when I went for a meal in a restaurant and me and my partner ordered dessert and of course it was chocolate cake. This was the most delicious chocolate cake I've had and we could not stop raving about it so one day I was searching online and in books at recipes for chocolate cakes but nothing compared and I made a lot. So one day I thought about doing a trial and error myself and many many chocolate cakes later and so many ingredients and money I went through I finally got this beautiful recipe and dare I say we think it is better than the one we ate in the restaurant! Now I never thought about sharing my recipes with any one but here I am wanting to share this because it is just so delicious that everyone should know about it!

Ingredients

For the sponge:

Self raising flour - 1 3/4 cups

Sugar - 2 cups

Cocoa - 3/4 cups

Baking powder - 1 1/2 tsp

Salt - 1 tsp

Eggs - 2

Oil - 1/2 cup

Milk - 1 cup

Vanilla extract - 2 tsp

Boiling water - 1 cup

For the buttercream filling

Unsalted butter - 250g

Cocoa - 1 1/4 cups

Icing sugar - 2 cups

Milk - 2/3 cups

Vanilla extract - 1 tsp

Method:

1. Preheat your oven to 180 and grease your tins.
2. For the sponge, in a bowl add sugar, flour, cocoa, baking powder and salt. Mix this together gently with a spoon till it is all incorporated.
3. In a separate bowl mix together the eggs, milk, oil and vanilla with a fork just until they come together. 
4. Boil some water to make 1 cup.
5. Add the egg mix to the dry ingredients and mix well until smooth.
6. Gradually add the boiling water drops at a time while mixing.
7. Pour the mix into your baking tins and bake for 30minutes or until a skewer comes out clean.
8. To make the buttercream mix the butter until it is white and fluffy (this can take 5 + minutes)
9. Add 1 cup of icing sugar and mix until combined
10. Add the remaining cup of icing sugar making sure there are no lumps and the buttercream is smooth.
11. Add the cocoa in 2 parts making sure you wipe the sides of the bowl down after each part and mix well.
12. Add in your vanilla extract and half of the milk.
13. Keep adding the rest of the milk until you reach your desired consistency. (You do not have to use all of the milk it all depends how soft you want the buttercream to be)

Notes

I use ingredients from stores like Lidl and Aldi and it has always worked perfectly. You do not need branded ingredients to make this cake which is always a bonus!

I do use full fat milk with my buttercream and as stated you do not have to use it all.

This batch will make a 9 inch cake but I like to fill four 6inch tins to make a cake with beautiful chocolatey layers.

Make sure you let the cake fully cool down before filling with buttercream as it will fall apart. This cake is so soft, it is very delicate.