This is the easiest, nicest chocolate cake I have ever made.
The original recipe was Chocolate Sheet Cake demonstrated by The Pioneer Woman in her website.
I liked the idea of the recipe but didn’t like that it was a sheet cake, so I modified the recipe and am now filing it up as a chocolate cake.
I baked this a few times, before I finally modified it to suit the asian taste buds. That means, NOT TOO SWEET. I omitted quite a lot of sugar from the original recipe and upped the amount of chocolate too.
This modified recipe below, is the best. It is practically the most perfect chocolate cake I have ever baked at home. It is chocolatey rich, not sickly sweet and incredibly moist. Everyone will sink their teeth into it and say “good cake”.
For the cake
2 C plain flour
1 3/4 C caster sugar (don’t use any less, it’s already a modified amount from the original recipe)
¼ t Salt
5 T (heaping) cocoa powder (or measure out 10 exact T of it)
1 C or 230g butter
1 C Boiling Water
½ C whole milk
1 T white vinegar
2 eggs (beaten)
1 t baking soda
2 t vanilla extract
1 t baking powder (optional. add this only if you want to make this a lighter cake as it will rise more)
For the frosting:
1 C pecan nuts (finely chopped) (I like to use half pecans, half almond flakes)
5 T (heaping) cocoa powder
6 T milk
1 t vanilla extract
2 1/2 C icing sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the milk and vinegar and add beaten eggs, baking soda, baking powder (optional) and vanilla. Stir milk-egg mixture into butter/chocolate mixture.
Pour into a cake pan lined with baking paper and bake at 180 degrees C for 20-25 minutes, depending on the thickness of your pan. Check it after 20 mins with a knife in the centre of the cake.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Let the frosting flow over the cake slowly, try not to spread it with a spoon. This would help create a smooth even top.
If you don’t like sweet chocolate frosting, then get some heavy whipping creamm, add a little icing sugar and whisk till very stiff. Then spread the cream all over the cake.
You can use raspberries to decorate the cake.
Or serve with canned cherry topping on top, like a black forest cake.
Or sprinkle lots of dessicated coconut over the frosting just before it sets and make a coconut chocolate cake.
Or pour some rum or drambuie into the cake before frosting it.
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