Rich Dark Chocolate cake



                                          Rich Chocolate Cake

        The mere mention of chocolate makes me go weak in the knees. I love autumn, the long summer heat behind us, festivals upon us, the weather  at its best, warm sunny days and cool nippy evenings, cozy conversations, hot chocolate drinks,fudgy chocolate cakes and lazy days. Okay no lazy days, that is an utopian thought but the rest is true and anything with choclate in it is good!
I keep a ridiculous amount of chocolate in my kitchen to experiment with choclate flavour combinations to create treats for family and friends. But, noth
ing beats a classic rich choclate cake, there is something enormously comforting about a slice of perfect choclate cake, rich, a bit gooey and fudgy with a light butter cream frosting. Heaven!
Bake one at home, treat yourself, give them away to friends, it makes a decadent gift. Pair it with ice cream or a fruit sorbet and serve up as desserts. My only tip is use good quality cocoa, that makes all the difference to the cake.


1 tbsp vinegar

1cup milk

1 1/2 cup flour

pinch salt

1/2 cocoa

1 1/2 tsp bicarbonate of soda

1 1/4 cups caster sugar

185g butter, melted and cooled

1tsp vanilla

2 eggs lightly beaten

Butter Cream Frosting:

185 gm butter, cubed

3cups icing sugar

1tsp vanilla essence

1 tsp water.


 Add vinegar to milk,stir and set aside. Sift flour,salt,cocoa, bicarnotae of soda and sugar into a bowl.

Pour in the melted butter and half the soured milk. Beat well for 2 mins.

Add vanilla, the remaining soured milk and eggs and beat for another 2mins.

Pour the mixture into two greased cake tins, lined with grease proof paper.

Bake at 180 degree for 30/35 minutes, or until a skewer inserted in the center comes out clean.

Allow to cool in the tins for 5mins, then turn out on to a wire rack to cool.
When cold, torte the cake and fill with butter cream.

Butter cream frosting:

Beat the butter with a whisk untilsoft and creamy, add the icing sugar, vanilla essence and water. Continue beating until white and creamy.

Using a palatte knife, spread the frosting on one cake and cover with another cake. Spread the remaining frosting on top and side of the cake and use a knife to smoothen it. 

P.S I added  a Tbsp of cocoa powder to my half of my butter cream that I used as a filling for the cake. The rest I kept as it is to frost the cake. This cake has a light frosting as the cake itself is quite rich .


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