If you want to treat your kids for achieving something, or just want to surprise your family on a weekend after a busy week, then this chocolate cake is a great choice.
A small treat can lift your spirits in many ways. Somedays, all you want is a bit of warmth and comfort. This cake can help with that. It will surely bring a huge smile onto the face of anyone who eats it and that reason is enough to bake it.
This soft and spongy chocolate cake topped with a simple chocolate buttercream frosting is easy to make and doesn’t even require expensive ingredients, all you need is flour, cocoa powder, sugar, butter, and a little bit of vanilla.
This delightful cake is simple and easy to make yet such a hit and tempts you to grab until the last crumb.
There aren’t a lot of ingredients needed to bake this cake, just the ingredients that are always present in your pantry. Cocoa powder might be the only thing you are missing. I recommend having a small stock of cocoa powder in your pantry so that you can make simple treats whenever you want.
In this recipe, I have sieved together, flour, cocoa powder, corn flour, baking powder, a bit of baking soda, and a pinch of salt and added into a butter, sugar and egg mixture. Then I have baked it at 180°C until a toothpick inserted came out clean.
After allowing it to cool, I have topped it with a simple buttercream frosting.
MILD CHOCOLATE CAKE RECIPE
This soft and spongy chocolate cake topped with a simple chocolate buttercream frosting is easy to make yet such a hit and tempts you to grab until the last crumb.
PREPARATION TIME : 15 TO 20 MINUTES
BAKING TIME : 47 TO 50 MINUTES
FROSTING : 15 MINUTES
CAN BE SERVED 5 TO 6 PEOPLE
INGREDIENTS
(All the ingredients are measured in a 250 ml cup)
- 1/4 cup of unsalted butter at room temperature
- 1 cup of sugar
- 1&1/4 cup of all purpose flour
- 1/4 cup of cocoa powder
- 3 teaspoons of corn flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- A pinch of salt
- 2 eggs
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
FROSTING
- 1/2 cup of icing sugar
- 2 teaspoons of cocoa powder
- 1/4 cup of unsalted butter at room temperature
- 1/2 teaspoon of vanilla
METHOD
- Preheat the oven to 180°C
- Prepare a cake tin and keep aside.
- Sieve together the flour, cocoa powder, corn flour, baking powder, baking soda and salt. Keep aside.
- In a mixing bowl add the butter and add in the sugar little by little and beat until creamy (use a medium speed).
- Add the eggs one by one and beat them after each addition.
- Add vanilla and beat.
- Into this egg mixture add half of the flour mixture and beat.
- Then add the milk and beat.
- Add the remaining flour and beat until well combined.
- Transfer it into a prepared cake tin and bake it at 180°C until a toothpick inserted comes out clean.
- Cool it, level with a cake leveler and top it with chocolate butter cream frosting.
CHOCOLATE BUTTER CREAM FROSTING
- In a mixing bowl, add the butter, icing sugar and cocoa powder, and beat until combined.
- Add the vanilla extract and beat until it reaches a creamy and spreadable consistency (use medium speed).
NOTES
If the icing is too thick add 1 teaspoon of milk at room temperature and beat.
This icing is enough to top the cake. If you want to cover the cake with frosting, just double the ingredients used to make the icing.
Allow the cake to cool down completely before icing it. If you ice it before it cools down completely the icing will melt.
Ice the cake on the same platter you wish to serve it on.
Can store in the fridge up to 3 days.
STEP BY STEP PICTURES
Sieve together the flour, cocoa powder, corn flour, baking powder, baking soda and salt. Keep aside.
In a mixing bowl add the butter and add in the sugar little by little and beat until creamy (use a medium speed). Add the eggs one by one and beat them after each addition. Add vanilla and beat.
Into this egg mixture add half of the flour mixture and beat.
Add the milk and beat.
Add the remaining flour and beat.
Transfer it into a prepared cake tin and bake it at 180°C until a toothpick inserted comes out clean. Allow it to cool on a wire rack level with a cake leveler.
In a mixing bowl, add the butter, icing sugar and cocoa powder and beat until combined. Add the vanilla extract and beat until it reaches a creamy and spreadable consistency (use medium speed). Allow the cake to cool, level with a cake leveler and top it with the frosting.
