Here is a quick chocolate cake recipe that can be made in 45 minutes.
Cake has long been a popular treat and dessert all over the world. Chocolate cake is one of the most popular and well-liked cake flavors. It’s simply because this delectable baked product combines the best of both worlds – cake and chocolate. There are numerous reasons why we need to make chocolate cake at home, and we can all agree on some of them.
Whether it’s someone’s birthday or not, an easy chocolate cake recipe is the ultimate temptation. To make a good one, you want it to be rich and moist – use chocolate with at least 50% cocoa content and keep an eye on it while it bakes to ensure it doesn’t dry out.
It is entirely up to you to decorate your easy chocolate cake recipe, so keep it simple with some chocolate buttercream or test your piping skills with buttercream roses.
What you need:
175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
150g (5oz) self-raising flour, sifted
50g (1¾oz) of cocoa, sifted
1tsp baking powder
1tsp vanilla extract
Pinch of salt
What you need for simple chocolate icing
100g (3½oz) of dark chocolate
100g (3½oz) of chopped butter
How you do it
Preheat the oven to 180 degrees Celsius. Lightly butter or margarine an 18cm (7in) round cake tin and cut a piece of kitchen paper or nonstick baking parchment to fit the base of the tin.
In a large mixing bowl, combine all of the ingredients and beat for 1 minute with a wooden spoon or a hand-held mixer, or until just combined. It’s important not to overwork the batter; just enough to smooth it out.
Pour or spoon the mixture into the tin, smooth the top, and bake for 40 minutes on the middle shelf of the oven. It’s done when the cake appears to be well risen and the top springs back when lightly touched with a fingertip. Insert a skewer into the center of the cake.
Allow the cake to cool in the pan for 5 minutes before gently rolling a knife around the edge and turning it out onto a wire rack to cool.
To make the icing, melt the dark chocolate and chopped butter in a heatproof bowl set over a saucepan of very hot water. Allow to cool for 15 minutes before spreading over the top of the cooled cake.