This scrummy chocolate cake is moist and fudgey and is super easy to make (rejoice!)
You’ll need around 30 minutes of prep time, and it takes between 30 minutes to 1 hour to cook, depending on your oven.
You just need a few ingredients, the right equipment and the will to resist licking the spoon at the end of it all…
Speaking of ingredients, here is what you need.
For the cake:
225g plain flour
350g brown sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
125ml vegetable oil
2 tsp vanilla extract
250ml boiling water
For the chocolate icing:
200g plain chocolate
200ml double cream
You’ll need some good quality equipment to bake your way to success with this chocolate cake. Here’s what we used.
Preheat your oven to 180C. Then grease and line two 8 inch sandwich tins.
For the cake mixture, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. The cake mixture will probably be very wet now.
Divide the mixture between the two sandwich tins and bake in the oven for 25-35 minutes, or at least until the top is firm and a skewer comes out clean.
Remove the cakes from the oven and allow to cool completely. Top tip: Let them cool in the tins.
For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until it is smooth and has thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
To assemble the cake, carefully remove the cakes from the tins. Slice the top off one of the cakes, so it is flat and spread a little chocolate icing over the top, then top with the other cake.
Ice the cake all over with the chocolate icing, crumb with hazelnuts, add some garnish and enjoy!