Monday, January 20, 2014

Recipe: Chocolate Cake

Everybody needs a good chocolate cake recipe and this is by far my favourite; it always turns out dark, moist and delicious.

Chocolate Cake

2 cups plain flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water


  • Preheat oven to 175ºC (350º F). 
  • You can use soy or almond milk in place of the dairy with no effect on the taste but choose the oil you use with care - olive oil can flavour the cake. Canola or other light vegetable oil is perfect. I use Dutch processed pure Cocoa for baking.
  • Prepare 1 large or two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  • Add dry ingredients to a large bowl or the bowl of a stand mixer; whisk or stir through to combine ensuring that the salt, cocoa and soda mix well through the flour
  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. 
  • Reduce speed and slowly add boiling water to the cake batter, continue beating for around 1 minute to aerate the mixture. 
  • Place the cake tin(s) on the middle rack of  your oven and bake for around 30-35 mins until the cake springs back to the touch. 
  • Take the cake out of the oven and leave for 2-3 minutes to rest, this ensures the cake cools and pulls back from the sides of the tin. 
  • After the resting period turn the cake out onto an airing rack to cool, ensure the cake is entirely cool before icing or the frosting will melt.

Chocolate Frosting

1.5 cups butter (3 sticks), softened
1 cup cocoa or 100g melted dark baking chocolate
5 cups icing (confectioner's) sugar
2 teaspoons vanilla extract


  • Soften the butter by leaving it out of the fridge for an hour or microwaving for 20 seconds
  • Cream the butter and cocoa/chocolate mix to a smooth consistency
  • Add sugar cocoa mixture by 1 cup of sugar at a time. After each addition has been combined, turn mixer onto a high speed for about a minute.
  • If the consistency is too thick add hot water 1 tablespoon at a time until a fluffy frosting consistency is reached. 
  • Place the frosting in the fridge for 15 minutes prior to icing the cake, this makes it easier to work with. 
  • If desired cut the cake in half and frost through the middle of the cake; then place the two halves back together
  • Using a spatula or a butter knife spread the frosting all over the cake, if it begins to melt place the cake in the fridge to cool before continuing. 
  • Once the cake is frosted place it in the fridge and take out 5 minutes before serving. 


  1. I had leftovers of a perfectly respectable keto buttercream in my fridge, and now there are leftovers of this rich little number. Thanks for sharing.

  2. What's your keto buttercream recipe?