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A good old-fashioned chocolate cake is hard to beat, right? Its rustic appearance reassures me that it is going to deliver an uplifting fudgy hit of chocolaty goodness. Exactly what is needed midweek to get through.

This is a family favourite, that I am advised is best eaten slightly warmed so that the frosting has begun to melt and with vanilla ice cream. I prefer to eat at room temperature as is, but however you decide to eat it, I can guarantee you won’t be disappointed.

Old Fashioned Chocolate Cake

Yields10 Servings

Cake
 180 g Plain flour
 25 g Cocoa Powder
 2 tsp Baking powder
 ½ tsp Bicarbonate of soda
 ¼ tsp fine sea salt
 25 g Caster sugar
 125 ml Full fat milk
 150 g Vegetable oil
 75 g Dark brown sugar
 1 tsp Vanilla extract
 2 Eggs
Frosting
 150 g 70% Dark chocolate
 75 g Unsalted butter (soft)
 1 tsp Vanilla extract
 200 g Icing Sugar
 2 tbsp Milk
 Sprinkle to decorate (optional)

1

Preheat oven to 180°C. Line 2 x 8"/20cm cake tins with baking parchment on the base.

2

In a large bowl combine the dry ingredients - flour, cocoa, baking powder, bicarb, salt and caster sugar. Mix to evenly disperse.

3

In another bowl combine the wet ingredients - milk, veg oil, brown sugar, vanilla extract and eggs. Whisk until smooth and no lumps of brown sugar remain.

4

Pour the wet ingredients into the dry and mix until a smooth batter. Split between the two prepared baking tins. Give the tins a little shimmy to even out the batter. Bake for 25 - 30 minutes. Check if cooked, by piercing with a skewer. Skewer should come out clean.

5

Once removed from the oven let them cool for 5 minutes in their tins before turning out onto wire racks to cool completely.

6

To prepare the frosting, melt the chocolate in a bowl suspended over a pot of boiling water or by microwaving in 15 second blasts and giving a stir between each. Once melted set aside to cool.

7

Meanwhile, Add the butter to a bowl and mix with an electric mixer until pale and light. Mix in the vanilla extract, then sift in icing sugar and mix on a low speed to prevent it flying everywhere. Add in the slightly cooled chocolate and milk and continue to beat until a smooth spreadable texture is achieved. (you may need to add an additional tbsp of milk)

8

When cake have cooled completely, Lay one layer, dome side down, on a plate or cake stand. Slather with 2/3 of the frosting. Pushing right to the edges. Sandwich together with the other layer dome side down so that you have a flat surface on top and spread the remains of the frosting on top and sprinkle around the edges with sprinkles if desired.

Ingredients

Cake
 180 g Plain flour
 25 g Cocoa Powder
 2 tsp Baking powder
 ½ tsp Bicarbonate of soda
 ¼ tsp fine sea salt
 25 g Caster sugar
 125 ml Full fat milk
 150 g Vegetable oil
 75 g Dark brown sugar
 1 tsp Vanilla extract
 2 Eggs
Frosting
 150 g 70% Dark chocolate
 75 g Unsalted butter (soft)
 1 tsp Vanilla extract
 200 g Icing Sugar
 2 tbsp Milk
 Sprinkle to decorate (optional)

Directions

1

Preheat oven to 180°C. Line 2 x 8"/20cm cake tins with baking parchment on the base.

2

In a large bowl combine the dry ingredients - flour, cocoa, baking powder, bicarb, salt and caster sugar. Mix to evenly disperse.

3

In another bowl combine the wet ingredients - milk, veg oil, brown sugar, vanilla extract and eggs. Whisk until smooth and no lumps of brown sugar remain.

4

Pour the wet ingredients into the dry and mix until a smooth batter. Split between the two prepared baking tins. Give the tins a little shimmy to even out the batter. Bake for 25 - 30 minutes. Check if cooked, by piercing with a skewer. Skewer should come out clean.

5

Once removed from the oven let them cool for 5 minutes in their tins before turning out onto wire racks to cool completely.

6

To prepare the frosting, melt the chocolate in a bowl suspended over a pot of boiling water or by microwaving in 15 second blasts and giving a stir between each. Once melted set aside to cool.

7

Meanwhile, Add the butter to a bowl and mix with an electric mixer until pale and light. Mix in the vanilla extract, then sift in icing sugar and mix on a low speed to prevent it flying everywhere. Add in the slightly cooled chocolate and milk and continue to beat until a smooth spreadable texture is achieved. (you may need to add an additional tbsp of milk)

8

When cake have cooled completely, Lay one layer, dome side down, on a plate or cake stand. Slather with 2/3 of the frosting. Pushing right to the edges. Sandwich together with the other layer dome side down so that you have a flat surface on top and spread the remains of the frosting on top and sprinkle around the edges with sprinkles if desired.

Old Fashioned Chocolate Cake
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