This simple and rich chocolate cake is straight from the pages of my mum's scrap-cook-book. It was the first thing I learnt to make in the kitchen all by myself. The mixture is terribly forgiving and encouraging of sneaky swipes of batter. This recipe taught me how to bake a cake and the importance of tasting your food as you go...particularly if it involves cocoa. —Heidi - Apples Under My Bed
1 lovely large cake, ~10 slices.
1 & 2/3 cups
1 & 1/2 teaspoons
Quality Dutch-Processed Cocoa Powder
1 & 1/2 cups
Unsalted Butter, softened
1 & 1/4 cups
softened Unsalted Butter
Warm Water, plus more for dipping the knife when spreading the frosting
Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch springform cake tin with baking paper.
For the cake: sift the flour, baking soda, cocoa and sugar into a mixing bowl (for use with an electric mixer - or if lacking an electric mixer and feeling particularly spritely you can mix vigorously by hand). Add the salt and stir.
Whisk the eggs lightly before adding them to the mixing bowl with the softened butter, oil, vanilla extract, milk and vinegar.
Beat the mixture on low speed for 30 seconds. Scrape the bowl to ensure all the mixture is being incorporated then beat on high for 3 minutes. Pour the mixture into your prepared cake tin.
Bake in your hot oven for ~60 minutes, until a skewer inserted in the middle comes out clean. Depending on the strength of you oven, you might like to check it at 50 minutes.
For the frosting: sift the confectioners sugar and cocoa powder into a bowl, then add the butter and vanilla. Whisk in the warm water, a tablespoon at a time, until smooth and spreadable
Using a butter knife dipping in hot water, spread the icing on the top of the cooled cake. Be as generous/ugly as you like. We’ll call it rustic.
Dust your frosted cake with more confectioners sugar, decorate with lollies or maybe just finish it all off with a generous sprinkling of Malden sea salt flakes... go with your mood, whether classic, childish or crazy (good).