Baking is one of the sweetest (pun intended!) forms of expressing your love, so if you’ve been too busy to look for a gift for your partner this Valentine’s day, or want to do something out-of-the-ordinary, this cake is perfect for you! A spectacularly simple recipe, this cake is moist, decadent and everything you want from a classic chocolate cake recipe. Additionally, the sweet aroma of the cake baking in the oven fills your entire house and sets the perfect mood for a romantic evening!
You can bake the cake layers the previous night, wrap them in plastic wrap and store them in a cool, dry place to save time.
You can also ice the cake with any frosting of your choice. Personally, I enjoy a classic buttercream as it’s the quickest to make and it pairs perfectly with the richness of the cake.
Ingredients for cake:
135g flour
230g sugar
30g cocoa powder
1 tsp baking soda
1 egg
94ml vegetable oil
113ml buttermilk
1 tsp vanilla
140ml boiling water
Ingredients for chocolate buttercream:
138g unsalted butter, softened
300g icing sugar
48g cocoa powder
3tsp vanilla extract
5tbsp milk, room temperature
Method to prepare cake:
Preheat your oven to 150C.
Grease and line two 7” round baking tins.
Add the flour and baking soda to a small bowl and whisk to combine. Set it aside.
In a separate large bowl, beat together the sugar and oil for about 3-4 minutes to incorporate air into the batter.
Next, add the egg and buttermilk to the sugar and oil mixture and whisk until well combined.
Sift the cocoa into the wet mixture and whisk well.
Add the boiling water and vanilla extract and mix until a homogenous mixture has formed.
Finally, sift in the flour mixture and fold using a spatula until a smooth, lump-free batter has formed.
Divide the batter evenly between the two pre-lined tins and bake for 25-30 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
Place the cake on a wire rack and allow it to cool completely before de-moulding and icing it with a frosting of your choice.
Method to prepare frosting:
Add the softened butter to a large bowl and beat it for 2-3 minutes using an electric whisk until it is light and a little fluffy.
Add the icing sugar to the butter and fold using a spatula (to prevent the icing sugar from flying while beating) until it is well combined.
Beat the icing sugar and butter together for 3-4 minutes or until it is pale, light and fluffy.
Add the cocoa powder and vanilla essence to the mixture and beat them together until stiff peaks form.
Add the milk, 1 tbsp at a time, until your desired consistency is obtained.
The frosting should be a little loose, but not fully liquid, so that it can be piped and spread easily onto the cake while holding its shape.
Once all the ingredients have been added, whip them on high speed for an additional 3 minutes to make the frosting soft.
Assembly:
Once your cakes have cooled, trim the domed tops using a serrated knife in order to create even layers.
Prepare a simple sugar syrup by dissolving 3-4 teaspoons of sugar in 3 tablespoons of water.
Spread a small dollop of icing on a cake board and place your first layer of cake on it.
Using a pastry brush, spread some of the syrup evenly over the first cake layer. This is done to ensure that the cake stays moist for a prolonged period of time.
Place a generous amount of the icing on top of the cake layer and spread it evenly using an off-set spatula.
Place the second layer of cake on top of the first iced layer and brush the remaining sugar syrup over it. Ensure that this layer is placed upside down as this helps create a perfectly even top.
Spread almost all the remaining icing over the cake using the off-set spatula to create a crumb-coat.
Refrigerate your cake for 12-30 minutes.
Once refrigerated, take out the cake and use the remaining icing to correct any imperfections and to decorate.
You may additionally add any toppings of your choice (I used fresh strawberries) or serve the cake as it is.
This cake remains fresh for 2-3days.
Comments