Easy Ultimate Chocolate Cake Recipe

[schema type=”recipe” name=”Easy Ultimate Chocolate Cake Recipe” author=”Rachel Howard” pubdate=”2015-10-03″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2015/10/Ultimate-Chocolate-1-700.jpg” description=”A delicious and rich chocolate cake sandwiched with a real chocolate frosting. Inspired by The Great British Bake Off chocolate week! ” prepmins=”10″ cookmins=”20″ ]

As it was chocolate week on The Great British Bake Off this week, I decided to make another chocolate cake.

This is the same one that features in my Skydiving themed cake, but this time it’s decorated pure and simply with pieces of chocolate and edible glitter for extra bling!

I agree with Add a Pinch…it really is The best chocolate cake recipe {ever}

I took this cake into work and offered it out for a Wednesday afternoon pick me up. I am not joking when I said it was gone within 5 minutes. Most people commented on how good the frosting was…it’s the addition of melted chocolate that makes it so good!

[callout title=Ingredients for Ultimate Chocolate Cake sponge]

• 280g plain flour
• 400g caster sugar
• 80g cocoa powder
• 2 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon instant espresso powder
• 245ml milk
• 80ml vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 240ml boiling water

[/callout]

I spread this between three 8″ cake tins. It was a little thin on one layer, but worked well.

Method:

• Preheat the oven to 180C and line or spray your cake tin (I lined mine with parchment paper)
• Put the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder in a large bowl and mix until combined. I did this in a freestanding mixer with the paddle attachment.
• Put the milk, vegetable oil, eggs and vanilla extract into a jug and whisk gently.
• Add the milk mixture to the dry ingredients and mix on a medium speed until well combined.
• Reduce the speed and slowly add the boiling water. Beat on a high speed for about one minute.
• Pour the batter into your tin/tins and bake for 20-25 minutes (you may need longer if you use bigger tins) – insert a cocktail stick – if it comes out clean it’s cooked!
• Remove from the oven and let to cool for 15 minutes before removing it from the tin.
• Let the cake cool completely before frosting.

[callout title=Ingredients for the Chocolate Buttercream]

• 187g butter
• 100g giant chocolate buttons (or whatever chocolate you want your frosting to taste of!)
• 100g icing sugar
• 3 tablespoons cocoa powder

[/callout]

Method:

• Melt the chocolate buttons in the microwave or over a pan of hot water and leave to cool slightly.
• Cut the butter (room temperature) into cubes and cream it in a freestanding mixer.
• Add the icing sugar slowly.
• Pour the slightly cooled melted chocolate into the mixture and mix well.
• Add the cocoa powder and mix.
• Turn the speed to high and beat the mixture until thick and creamy.

I had some cadbury wispa bite size pieces left in the cupboard so I chopped these up and sprinkled them on top of the cake. I then added a sprinkle of edible glitter just for the sake of it.

This is definitely a favourite recipe of mine and will be my ‘go to’ chocolate recipe from now on.