"8x8 FROSTED CHOCOLATE CAKE

By RoketJSquerl

Ingredients

• For the cake:
• 1 and 1/2 cups all-purpose flour
• 3/4 cup Dutch-process cocoa powder*
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt, if using unsalted butter
• 1/2 cup butter, at room temp (115 gms)
• 3/4 cup brown sugar
• 1/4 cup caster sugar
• 1 egg, at room temp
• 1 tsp vanilla extract
• 1 cup whole milk mixed with 2 tsps lemon juice (or use buttermilk)
• For the frosting:
• 2 cups icing sugar/powdered sugar
• 2/3 cup cocoa powder
• 6 tbsps butter, at room temp
• 6 to 8 tbsps cream (preferably whipping cream, which is thicker than regular cream)
• 2 tbsps milk, optional

Details

Adapted from thedessertedgirl.com

Preparation

Step 1

INSTRUCTIONS
Sift the flour, cocoa, baking powder, baking soda and salt, if using. Set aside.

Lightly grease an 8" square pan and line it with baking paper, leaving a little overhang for easy removal. Grease the paper as well. Set aside. Preheat the oven to 160 C.

In a mixing bowl, beat the butter and sugars are until light and fluffy. Add the egg and vanilla and beat well till combined.

Add the buttermilk, alternating with the flour mixture. Fold gently. I found this easier than adding the buttermilk all in one go, because it splattered all over the place. Fold till you have you a smooth batter.

Pour into the prepared cake pan, smoothen the top and bake for 30 to 40 minutes until a toothpick poked in the center comes out clean and the cake is springy to the touch. Leave to cool in the pan for 15 minutes, then using the overhang the slowly lift the cake out and cool completely on a wire rack before frosting.

To make the frosting, sift the sugar and cocoa very well, there should be no lumps. In a separate bowl, beat the butter until fluffy, then add the sugar and cocoa mixture, alternating with the cream. Beat till smooth and creamy. If needed, add more cream or whole milk to get the frosting to a thick, but spreadable consistency.

Spread the frosting evenly over the cooled cake and dig in! I like this cake best at room temperature, or if eating it later, store in the fridge and reheat pieces in the microwave before eating. Happy baking!
NOTES
*If you are using natural/regular cocoa powder (like Hershey's or Cadbury), use ½ tsp baking soda and omit the baking powder as Smitten Kitchen says. The cake will still be delicious, possibly a little less chocolatey in flavour.

*I used about half of this frosting recipe because I wanted a thin layer. Feel free to adjust the sugar, cream and milk quantities for a thinner or thicker frosting, there are no rules :)

*If using a loaf pan, the baking time could go up to 60 minutes.

*I haven't tried substituting the egg, but ½ to ¾ cup more milk might work. The texture won't be exactly the same, but let me know if you try it.