Decadent Chocolate Cake

Decadent Chocolate Cake
45 mins
 

Try this amazing decadent chocolate cake recipe, a show-stopping party piece that will wow the kids and the adults too. Perfect for any family occasion. 

  • Ingredients
    For the cake
    • 256g all-purpose flour
    • 400g sugar
    • 85g unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1½ teaspoons baking soda
    • 1 Dairygold baking block
    • 1 teaspoon salt
    • 1 teaspoon espresso powder
    • 250ml of milk
    • 100ml vegetable oil
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 250ml boiling water
     
    For the icing:
    • 350g icing sugar
    • 6 tablespoons unsweetened cocoa powder
    • 6 tablespoons of Dairygold
    • 5 tablespoons evaporated milk
    • 1 teaspoon vanilla extract
  • Instructions

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Try this amazing decadent chocolate cake recipe, a show-stopping party piece that will wow the kids and the adults too. Perfect for any family occasion. 

Ingredients

For the cake
  • 256g all-purpose flour
  • 400g sugar
  • 85g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 Dairygold baking block
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 250ml of milk
  • 100ml vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 250ml boiling water
 
For the icing:
  • 350g icing sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons of Dairygold
  • 5 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

Instructions

For the cake:
 
Preheat oven to 350º F or 180ºC. You will need two 9-inch cake pans, greased with our Dairygold baking block.
 
In a mixing bowl add the flour, sugar, cocoa, baking powder, baking soda, salt and our secret ingredient, espresso powder. Mix together using an electric whisk untill they are well combined and form a thick consistency.
 
Add your milk, vegetable oil, eggs, and vanilla to the flour mixture and mix together until well combined. Reduce your mixing speed and carefully add your boiling water. Whisk one last time for approximately one minute and then allow to cool.

Distribute the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre comes out clean.
 
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
 
Ice the cake with the Chocolate Icing. 
 
For the icing:
 
In a medium bowl, sift the icing sugar and cocoa together, and set aside.

In a large bowl, cream the butter until smooth, then gradually beat in the sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.