Easy Chocolate Cake
Ingredients
- 1 cup all purpose flour 130g
- ¾ cup granulated sugar 165g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ⅓ cup vegetable oil 65g
- *½ cup buttermilk 120g -- use ½ cup milk + ½ tablespoon vinegar to make your own
- 1 tsp instant coffee can be reduced to ½
- ¼ cup boiling water 60g
- ¼ cup cocoa powder 25g
- For Fudge frosting
- 90 gms Unsalted butter
- 1/3 cup Water
- 1/2 cup Caster sugar
- 1.5 cups Icing sugar
- 1/3 cup Cocoa powder
Instructions
- Pre-heat your oven to 350F (conventional) and prepare a 9" cake pan with parchment paper and butter / oil
- If making your own buttermilk, mix ½ cup milk with ½ tablespoon vinegar, stir, and set aside
- Mix the flour, sugar, baking powder, baking soda, and salt in a bowl. Sift the ingredients to make sure there are no lumps
- Break in the egg, and add the vegetable oil and buttermilk. Use a whisk to gently mix until the ingredients come together
- In a smaller bowl, mix boiling water with cocoa powder and instant coffee, and whisk until you get a shiny mix. This step blooms the cocoa powder and brings out its lovely chocolatey notes.
- Add the bloomed cocoa powder mix to the cake batter, and gently fold until combined
- Pour the batter into the prepared pan
- Bake at 350F for about ~20-25 minutes until a toothpick inserted into the center comes out with moist crumbs attached
- Wait 10 minutes and then turn out the cake onto a wire rack. Let the cake cool completely and do the icing.
- For the Fudge Icing:
- Combine butter, the water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 mins or until frosting thickens. Beat with wooden spoon until spreadable.
- Spread the icing on top of the cooled cake.
Notes
The iced cake can be stored at room temperature in an airtight container for 2-3 days, unless you are living in an extremely humid place.