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Chocolate Cake

  • 225g plain flour
  • 150g caster sugar
  • 85g cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 eggs
  • 250ml milk
  • 125ml vegetable oil
  • 2 tsp vanilla extract
  • 250ml boiling water
For the icing
  • 200g dark chocolate
  • 200ml double cream
  1. Heat oven to 180ºC/160ºC Fan/Gas 4 and line two sandwich tins with baking paper
  2. In a large bowl add 225g plain flour, 150g caster sugar, 85g cocoa powder, 1½ tsp baking powder, 1½ tsp bicarbonate of soda, 2 eggs, 250ml milk, 125ml vegetable oil, 2 tsp vanilla extract and whisk until smooth
  3. While continuing to whisk gradually add 250ml boiling water, keeping the mixture smooth (it will be very liquidy)
  4. Pour the mixture equally into the two lined sandwich tins and bake for 30 minutes, until a knife inserted into the centre comes out clean
  5. 30 minutes
  6. Remove from the oven and allow the cakes to cool in their tins
  7. Meanwhile, in a pan over a low heat melt 200g dark chocolate and 200ml double cream stirring until smooth
  8. Once the chocolate has melted remove from the heat and set aside to cool for 1 hour until thick enough to spread
  9. 1 hour
  10. Remove the cakes from their tins and spread a little of the chocolate icing over one cake
  11. Place the other cake on top and then spread the rest of the chocolate icing over the top and sides of the whole cake