How to Make a Simple Chocolate Cake

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How to Make a Simple Chocolate Cake

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If you're a beginner to baking, it's essential to get the basics right for a solid foundation to your skills. This simple chocolate cake recipe is a fantastic staple, and great for an indulgent celebration!

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How to make

You will need:

For the Chocolate Cake

320g plain flour

1 teaspoon baking soda

1/2 teaspoon salt

6 squares (170g) semi-sweet chocolate

170g butter (softened)

300g granulated sugar

3 eggs

360g cups milk

For the Chocolate Butter Cream Icing

1 teaspoon Vanilla Extract

100g solid vegetable shortening

115g butter (softened)

95g cocoa (75g unsweetened chocolate, melted)

450g sifted confectioners' sugar (approximately 1 lb.)

3-4 tablespoons milk

Method for making the Cake Step 1

Preheat oven to 180°C. Spray 9 in. round baking pans with vegetable pan spray.

Step 2

In medium bowl, combine flour, baking soda and salt. In large microwavable bowl, melt chocolate and butter for 2 minutes or until butter is melted. (Mixture can also be melted on top of stove in heavy saucepan over low heat.) Stir until smooth. Transfer to large bowl; add sugar and beat with electric mixer until well blended. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; beat until well blended and smooth. Pour into prepared pans.

Step 3

Bake 32-36 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to cooling grid; cool completely before decorating.

Method for the icing Step 1

In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, 100g at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Step 2

Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

Use palette knife to spread icing on the cake evenly. Finish off with chocolate curls by using a peeler on the edge of a chocolate bar.

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