Easy Chocolate Cake
Be assured that this is a great cake and super easy. The whole thing can be done in one bowl or in your food processor.
Ingredients
- 200 grams flour
- 200 grams sugar plain white
- 50 grams cocao powder sifted
- 1 1/2 teas bicarbonate
- 1 1/2 teas baking powder
- 175 grams butter at room temperature
- 2 medium eggs
- 1 1/2 dl Greek yogurt full fat
- 1 teas vanilla essence best quality
For the icing
- 175 grams chocolate use 70% good quality chocolate
- 75 grams butter
- 1 tbls light sugar syrup or Golden Syrup
- 300 grams powdered sugar sifted 2 times
- 1.25 dl Greek yogurt full fat
- 1 teas vanilla essence best quality
Instructions
For the Cake
- Preheat the oven to 180°C, butter and line the bottom of 2-20cm or 2-8 inch spring form pans. Let the butter soften to room temp. Let the eggs stand out as well.
- Place all the dry ingredients into the bowl of a food processor or stand mixer. Pulse once or twice to mix it all together.
- In a small bowl mix all the wet ingredients.
- Turn on the mixer and pour the wet ingredients in to the dry. Mix just until everything is combined into a nice thick batter.
- Divide equally between 2, 20cm or 8 inch spring form pans that have been buttered and have the bottoms lined with a layer of baking parchment.
- Bake on a rack placed in the middle of a preheated oven at 180°C for about 35 minutes. See notes below.
- Let cool for 10 minutes and then remove from the pans and let them come to room temp before icing.
For the icing
- Break up the chocolate and melt with the butter over hot water.
- Sieve the powdered sugar which will remove any lumps.
- When the chocolate and butter are melted add the syrup and vanilla extract. With a whisk, whisk in the powdered sugar. Mix well to incorporate everything together. Let cool for a few minutes and it should be ready for icing the cake.
- If the icing is too thick add a spoon full of hot water to thin it a bit. If it is too thin, add a spoonful more of the powdered sugar until you get a good icing consultancy.
Notes
[recipe]I like to test for doneness with with a toothpick. I begin testing at 25 minutes because I like it to be done but still a little moist in the center. Stick the toothpick into the center of the cake and you should see a bit of chocolate cake still stuck to it. It should be cake not batter that sticks to it. It will then have the consistency of something like a brownie - a bit dense. If it cooks a bit more it's no disaster, its just a great tasting chocolate layer cake.
Try this recipe it could become your families regular for a great reliable, easily made chocolate cake.
I have also frozen these for a month or two and then taken them up to the country house for a weekend treat.
Nutrition
Calories: 718kcalCarbohydrates: 98gProtein: 7gFat: 35gSaturated Fat: 22gCholesterol: 69mgSodium: 29mgPotassium: 213mgFiber: 5gSugar: 72g
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