Whenever there are birthdays in my team at work I always bring in the birthday cake, or whatever that person would like for their birthday morning tea. This time the request was for a chocolate cake. This is a super easy chocolate cake that only uses ONE bowl!
So I now think I’ve found my perfect vanilla cake recipe and now my perfect chocolate cake recipe. I’ll get the final verdict tomorrow for taste at the morning tea. I tasted some off-cuts though and they were tasty!
115g unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup caster sugar
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
125g unsalted butter
1 1/2 cups icing sugar
2 tbs milk
1 tbs cocoa powder
Pre heat the oven to 160C. Place a piece of baking paper in the bottom of a loaf pan and spray the sides with oil spray.
In a large bowl cream the butter until smooth with a hand mixer. Add the brown and caster sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. The batter will look a bit lumpy but that’s okay.
Sift the flour, cocoa, baking soda, baking powder and salt together into the wet ingredients. Stir together with a spoon until well-blended but not over-mixed. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared pan. Bake for 45 minutes, or until a skewer inserted into the center of the loaf comes out clean. The tip here is to use a wooden skewer and not something metal, as even if the loaf is undercooked the metal skewer could still come out clean.
Cool the cake in the pan on a rack for about 10 to 15 minutes, then remove it and place it back on the rack to cool completely.
For the icing, using a hand-mixer on high whip the butter until completely smooth and fluffy (around 1 minute). Sift in half the icing sugar 1 tbs of the milk and mix. Then add in the rest of the icing sugar and milk. At this stage I took some of the icing out (around 2 tbs) for the writing. For the remaining icing I added a tbs of cocoa and mixed that in. For the writing icing I added in a few drops of green food colouring before piping.