I can’t tell you how often during the day I feel like a fat piece of chocolate cake! I think anyone who hangs out with me a lot probably hears me say this at least once a week. There is just something about a fresh, homemade slice of cake that is pillowy soft and chocolatey that just makes me so happy.
I’ve got to be honest though, I don’t often go to a coffee shop or restaurant and find a good piece of chocolate cake, so more often than not I just land up taking these cravings into my own hands. So when I discover a new recipe that requires minimal effort, ingredients and time and yields a fat piece of yummy homemade chocolate cake, I’m over the moon and this weekend I added another one of them to my list of go-to-recipes and it’s for this One Bowl Chocolate Cake with Velvety Chocolate Icing.
This cake is soft and light and the last step, which requires you to fold in the dry and wet ingredients instead of using a mixer is most likely the reason why. It really was effortless to throw together and the specific icing I’ve teamed up with it compliments it perfectly because it’s rich and smooth in comparison to the lightness and subtly of the sponge.
This is recipe number 9 in my Royal Baking Powder series and like I have mentioned above its one that requires a very short list of things that all go into one bowl before you set off for Chocolate Cake Land.
Below are all the Royal Baking Powder recipes you may have missed. I really hope you’ve given some of them, if not all of them a whirl 🙂
I’m also giving away another awesome Royal Baking Powder hamper as well a R1000 Yuppiechef voucher. All you have to do to enter is click through to my Facebook page or Instagram and leave me a comment under this post telling me who you would bake this cake for. You also need to be following Royal Baking Powder and myself on at least one of these platforms. Good luck!
· 200g butter, softened
· 1 cup brown sugar
· 2 extra-large eggs
· 5ml (1 tsp) vanilla essence
· 2 cups cake flour
· 15ml (1 Tbsp) Royal Baking Powder
· 2ml (1/4 tsp) salt
· 45 grams cocoa powder
· 350ml milk
· 170 grams chocolate of your choice, I use half 70% Lindt and half milk chocolate
· 280 grams unsalted butter
· 1 1/4 cups icing sugar
- Pre-heat your oven to 180° and prepare two standard sized cake tins. I use Spray and Cook as well as place a circular layer of greaseproof paper at the bottom of the tins.
- Cream the butter and sugar together then add the eggs, one at a time, beating well after each addition until light and creamy. Add the vanilla essence.
- Sift the flour, Royal Baking Powder, salt and cocoa powder together before folding the dry ingredients into your egg mixture, alternating with the milk, until combined.
- Evenly distribute the cake batter into the two cake pans and place them into the preheated oven for 28-35 minutes, depending on your oven. Mine were in for 28 minutes (fan-assisted).
- Once done leave them in the pans for a few minutes before turning out onto a wire rack to cool completely.
- In a bowl beat the butter and icing sugar together until smooth and creamy.
- In a separate bowl melt the chocolate either over a pot of simmering water or in the microwave a little bit at a time. Allow to cool slightly.
- Add the melted chocolate into the butter mixture and start mixing it immediately with an electric whisk, beat until glossy and smooth.
- Place one half of the cake onto a cake stand or plate, I always cut a thin layer of the cake off so that the icing has a nice surface to cling to.
- Place the second half of the cake onto the iced middle and start spreading the remainder of the icing all around the sides and then the top of the cake.
- I then added some hydrangeas and lavender to the top of the cake that I picked from the garden.