This is a cake I made to take around to my mother-in-law’s for her birthday back in June. We were all invited for a family afternoon tea at her house. She always makes the most amazing Cherry Amours (I must get the recipe from her some time!) and she had also made scones too, so taking my chocolate cake on top of all that sugar may have been a step too far!
I’m Tim’s biggest nightmare!
I’m not very good at time management. In fact I’m hopeless. I’m late for everything and as Tim always says I have “add ons”, meaning that when we plan to do anything I always want to add on something. When I decided to make this cake I only had an hour and half to bake/decorate the cake, shower & dress and get Darcey ready to go to her friends party, wrap the present and get her to write the card! One serious ‘add on’! I originally wanted to make a cheesecake but Tim had to stop me. I really couldn’t do that in the time and chill it!
Chocolate cake in a hurry.
Needless to say this is the perfect recipe to bash out a quick cake when you’re in a hurry. As the title suggests, all the ingredients are put in the bowl at the same time, mixed up, popped in a tin (or for real speed a silicon pan- no lining or oiling necessary!) and throw it in the oven. Twenty five minutes later it’s done!
One Bowl Chocolate cake Ingredients
125g butter – at room temperature
125g caster sugar
125g self raising flour
2 eggs – at room temperature
4 tbsp cocoa powder
1 teasp baking powder
1 tbsp milk
1 tea sp vanilla extract
Raspberries to decorate
250g butter – at room temperature
450g icing sugar
2 drops of vanilla essence
2 tbsp cocoa powder. (I like my buttercream to be very chocolatey, so if you want a more subtle taste – or your cake is for kids, use just 1 tbsp of cocoa powder, then taste test the buttercream and add more as desired.
How to make the one bowl chocolate cake
Heat your oven to 180°C (160°C fan) and line and oil two 8″ sandwich tins.
Place all the wet ingredients in a mixing bowl. Sieve all the dry ingredients into the bowl then mix until well blended. Avoid over mixing.
Pour the mixture into the cake tins and bake for 25-30 minutes. This is a really light cake so you will see that it’s done by the edges shrinking away from the sides of the tin or a finger print bounces back instantly when touched.
While the cake is baking make the buttercream. Start by sieving the sugar and cocoa powder together. Add the butter and vanilla essence and mix well. If the mixture is too stiff add one small splash of milk at a time and keep mixing until it is just right.
Once baked, remove the cake from the oven and leave to cool for 10 minutes before turning it out of the tin and placing it on a cooling rack to cool completely.
Add the buttercream to the centre of the cake then using a large pallet knife cover the outside top and sides. Use an upwards motion to cover it easily. Finish off with fresh raspberries.
This cake went down pretty well but then again so did Nanny Ali’s scones and cherry amours!
p.s. I am aware that there have been a lot of chocolate recipes on here lately! Anyone would think that I like chocolate!!!!!!