As promised, chocolate cake.

This is a fabulous recipe for many reasons not the least of which is that it makes a damn fine cake. It is also incredibly easy to make and you do not need a mixer for it. In addition it's a great flexible recipe that you can use as a base for lots of other things. In this case, I have made chocolate cupcakes with vanilla frosting.



Basic Chocolate Cake

410g plain flour
500g caster sugar
130g cocoa
1 1/4 tsp bicarbonate of soda
2 1/2 tsp baking powder
1 tsp salt
2 whole eggs and 1 egg yolk
300ml milk
150ml vegetable oil
300ml hot water
1 tsp vanilla extract

In a large mixing bowl whisk together the dry ingredients; flour, sugar, cocoa, bicarbonate of soda, baking powder and salt.
Set aside.

In another mixing bowl, add the eggs and yolk, milk, oil, water and vanilla. Whisk to combine.

For cup cakes-line 2, 12 cup pans with paper liners. Fill each cup a little more that half full. Bake at 180 for approx 20 minutes, until well risen and firm to the touch.

You will have enough mix left over for 5-6 more cupcakes so just bake those once the initial batch are out of the pans.

You can also bake this as a single layer 11-12 inch cake in a greased, lined pan for approx 45 minutes, until a skewer in the centre of the cake comes out clean. A double layer 9" cake will bake for 30-45 minutes.

OK, here we go! Uh, let's also bear in mind that I am a baker, a baker people not a photographer. Now that that is off my chest, here we go.

The dry mix


Add the wet to the dry.


All mixed


Fill the cups, just a little more than half. It rises well.


Baked and waiting for frosting.


To make the icing it helps to have a food processor but it certainly can be done by hand in a large mixing bowl with a wooden spoon.

Vanilla Frosting (basic buttercream)

1 kilo icing sugar
250g butter (I use salted. If using unsalted add 1tsp salt as well)
2 tsp vanilla
2 TBSP+ milk

Place the butter and sugar into the bowl of a food processor.
Let the processor run until the butter and sugar are well combined but stil floury looking.
Add the vanilla and 2 TBSP of milk and mix. Continue adding milk a little at a time until the frosting is soft and smooth enough to spread but still holds it's shape.
Now you can ice your cake either by spreading the frosting or piping it through a piping bag.
I use a star tip for my cupcakes and finish with sprinkles.

TIP-be sure to let the processor run long enough to get all of the milk mixed in before adding more or you will end up with too much.

ENJOY!