Do you have a “go-to” recipe for Chocolate cake? I do. I have baked this cake a couple of years ago for a birthday and have made cupcake versions too, yet wanted to make this again when the little one kept singing his song “chocolate cake” for almost a month. And yes, I have not been at my best of health for a while now. A reason enough to postpone and indulge. While searching for “THE BEST CHOCOLATE CAKE” I landed here. This cake is CRUMBLY. MOIST. SCRUMPTIOUS. And best of all, this is a EASY cake. Like really easy. The only time you’ll spend is getting your ingredients in one place measured up. Then put it all in a bowl, whisk (nothing fancy) and a few minutes in the oven gives you outstanding results. The Frosting though is one that is literally the “icing on the cake” only because it is the best! Makes the Cake a winner!
This is a Sheet cake and cutting into squares means you have the ideal portion for gatherings and potlucks . I also halved the frosting recipe and still had plenty of frosting on the cake
Measuring Cup used : 250 ml
All-purpose flour/ Maida 1 cup ( I used Self Raising flout)
Sugar : 1 cup (minus 2 tbsp)
Cocoa : 1/2 cup , preferably Dutch processed
Baking powder : 1 teaspoon (Skip if you’re using Self Raising flour)
Baking soda : 1/2 teaspoon
Salt : 1/2 teaspoon
Espresso powder/ Coffee powder : 1/2 teaspoon (refer notes)
Milk: 1/2 cup
Oil : 1/4 cup , Vegetable oil or Canola oil ( I used Rice Bran oil)
Egg : 1 large
Vanilla : 3/4 teaspoon
Boiling water : 1/2 cup
Chocolate Buttercream Frosting
Cocoa : 2.5 tbsp
Butter : 5 tbsp or 70 gm
Icing sugar/ powdered sugar (sieved) : 1 cup
Milk : 2-3 tbsp
Coffee powder : 1/4 tsp mixed with the milk
Vanilla : a few drops
Take a 9 x 13 inch pan. I used a 7 x 13 pyrex.
In a wide bowl, sieve the cocoa powder, flour, baking powder and baking soda.
Add the salt and using a whisk, mix them all together.
Add the milk, vanilla, oil and the egg
Whisk them and ensure the flour is mixed will
Heat up and boil the water. (1/2 cup)
Pour the water into this mixture. Mix thoroughly
Pour this into a 9 x 13 inch pan.
Bake at 175 C for about 35 mins till a toothpick inserted comes clean
Remove and let it cool completely
Add the coffee powder to the milk , keep aside
Beat the butter with the cocoa powder and add the a few tbsp at a time. Slowly add the milk till you get soft peaks in consistency. Alternate sugar and milk.
You may not need all the milk , stop when you get the right thick consistency
Pour this over the cake and the cake is ready.
The Coffee addition enhances the chocolate taste from the cocoa and makes it more chocolatey
The Cocoa used is Dutch processed cocoa and its darker than the regular cocoa and has a more richer denser flavour.