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Cake Calculator: Ingredients For The Cake

This easy chocolate cake recipe provides moist and fudgy cake that will keep for 4-5 days. The ingredients for the cake include flour, sugar, cocoa powder, eggs, milk, oil, and vanilla. The chocolate icing is made with chocolate and cream. To make the cake, mix the dry and wet ingredients separately and then combine, adding boiling water gradually. Bake for 25-35 minutes until firm. Make the icing by melting chocolate and cream together. Assemble the cake by spreading icing between the layers and all over the outside.

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423 views2 pages

Cake Calculator: Ingredients For The Cake

This easy chocolate cake recipe provides moist and fudgy cake that will keep for 4-5 days. The ingredients for the cake include flour, sugar, cocoa powder, eggs, milk, oil, and vanilla. The chocolate icing is made with chocolate and cream. To make the cake, mix the dry and wet ingredients separately and then combine, adding boiling water gradually. Bake for 25-35 minutes until firm. Make the icing by melting chocolate and cream together. Assemble the cake by spreading icing between the layers and all over the outside.

Uploaded by

shadai
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

Our really easy chocolate cake recipe is perfect for birthdays.

It’s so moist and fudgy


and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use
our cake calculator.

Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars),
25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.

Ingredients

For the cake

 225g/8oz plain flour

 350g/12½oz caster sugar

 85g/3oz cocoa powder

 1½ tsp baking powder

 1½ tsp bicarbonate of soda

 2 free-range eggs

 250ml/9fl oz milk

 125ml/4½fl oz vegetable oil

 2 tsp vanilla extract

 250ml/9fl oz boiling water

For the chocolate icing

 200g/7oz plain chocolate

 200ml/7fl oz double cream


Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in
sandwich tins.
2. For the cake, place all of the cake ingredients, except the boiling water, into a
large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture
until smooth and well combined.

3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake
mixture will now be very liquid.)

4. Divide the cake batter between the sandwich tins and bake in the oven for 25–
35 minutes, or until the top is firm to the touch and a skewer inserted into the
centre of the cake comes out clean.

5. Remove the cakes from the oven and allow to cool completely, still in their tins,
before icing.

6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low
heat until the chocolate melts. Remove the pan from the heat and whisk the
mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or
until thick enough to spread over the cake.

7. To assemble the cake, run a round-bladed knife around the inside of the cake
tins to loosen the cakes. Carefully remove the cakes from the tins.

8. Spread a little chocolate icing over the top of one of the chocolate cakes, then
carefully top with the other cake.

9. Transfer the cake to a serving plate and ice the cake all over with the chocolate
icing, using a palette knife.

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