Easy Chocolate Cake Recipe Bbc Good Food
Ingredients
This delicious easy chocolate cake recipe from BBC Good Food is simple to make and requires just a few ingredients that you probably already have in your pantry! You will need: 200g softened unsalted butter, 200g light muscovado sugar, 4 large eggs, 200g self-raising flour, 1 teaspoon baking powder, 2 tablespoons cocoa powder, and 4 tablespoons of milk.
For the chocolate buttercream icing, you will need: 250g softened unsalted butter, 500g icing sugar, 2 tablespoons cocoa powder, and 4 tablespoons of milk.
Instructions
Preheat your oven to 180C/160C fan/ gas 4 and line two 20cm/8in sandwich tins with baking parchment.
In a large bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time.
Sift in the flour, baking powder, and cocoa powder and fold in. Finally, add the milk and mix until everything is combined.
Divide the mixture between the two tins and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
Once the cakes are cooked, remove them from the oven and leave to cool for 10 minutes before turning out onto a wire rack to cool completely.
To make the chocolate buttercream icing, cream together the butter and icing sugar until light and fluffy. Sift in the cocoa powder and mix until everything is combined. Lastly, add the milk a tablespoon at a time until you reach your desired consistency.
Spread half of the buttercream onto one of the cakes and sandwich together with the other cake. Spread the remaining buttercream over the top and sides of the cake.
Nutrition Information
This recipe makes 16 servings, each serving contains: 517 calories, 28g fat, 61g carbohydrates, 2.6g protein, and 0.9g fibre.
The cake is high in saturated fat and sugar, so it should be enjoyed as an occasional treat rather than a regular part of your diet.
This cake is best served within a few hours of baking, but will keep for up to 3 days in an airtight container.
Notes
This recipe can be easily adapted and you can switch out the cocoa powder for desiccated coconut or add in some nuts or dried fruit. You can also switch out the buttercream icing for a simple chocolate ganache.
If you are looking for a healthier alternative, you can use low-fat spread instead of butter and replace the sugar with a sugar alternative.
This recipe is suitable for vegetarians and can be made dairy free by using a dairy free spread and omitting the milk from the icing.
For a richer flavour, try adding a teaspoon of vanilla extract to the cake mixture.
You can also double the quantities to make a larger cake.
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