Easy chocolate cake

Watch recipe3 mins
Easy chocolate cake Easy_chocolate_cake_31070_16x9

Perfect for birthdays, this
is a great recipe for an easy, foolproof chocolate cake. It’s moist and
fudgy and will keep well for 4-5 days.
Ingredients

For the cake

225g/8oz plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
2 tsp vanilla extract
250ml/9fl oz boiling water

For the chocolate icing

200g/7oz plain chocolate
200ml/7fl oz double cream

Preparation method

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

Technique: Greasing and lining cake tins

Watch technique0:33 mins
For the cake, place all of the cake ingredients,
except the boiling water, into a large mixing bowl. Using a wooden
spoon, or electric whisk, beat the mixture until smooth and well
combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the sandwich tins
and bake in the oven for 25-35 minutes, or until the top is firm to the
touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, heat the chocolate and
cream in a saucepan over a low heat until the chocolate melts. Remove
the pan from the heat and whisk the mixture until smooth, glossy and
thickened. Set aside to cool for 1-2 hours, or until thick enough to
spread over the cake.
To assemble the cake, run a round-bladed knife
around the inside of the cake tins to loosen the cakes. Carefully remove
the cakes from the tins.

Technique: Removing cakes from a cake tin

Watch technique0:32 mins
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Technique: Icing a cake with chocolate ganache