We’re back from our summer holiday and really loved being cooked for and taking care of for three weeks!
I did no cooking at all but did manage to make this chocolate cake with my mother which is the easiest and moistest chocolate cake ever, so I thought I would share it with you. We attempted to put Poppy’s Anna and Elsa dolls in it to mimic the videos she’s been watching on youtube of Frozen cakes and it was a complete disaster. The whole cake fell apart! So instead, we had a plate of cake and icing all mixed together and everyone loved it just as much. Especially Poppy.
PS I’ve included the frosting recipe below too!
Chocolate cake recipe
1 cup (150g) self-raising flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1/3 cup (80g) butter, softened
1/2 cup (125ml) milk
2 eggs, lightly beaten
Preheat oven to 180°C (160°C fan-forced). Grease and flour or line a 24cm cake tin and set aside.
Place all ingredients into a bowl and using a mixer and mix on high for 4 minutes.
Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.
Cover in icing (see recipe below) and enjoy!
Vanilla Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13×9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Recipes taken from: