One Bowl Chocolate Cake

Photo by Kim M.
Adapted from citrusandcandy.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from citrusandcandy.com

Ingredients

  • 150

    g unsalted butter

  • 220

    g brown sugar

  • 100

    g good quality dark chocolate

  • 50

    g Dutch-processed cocoa

  • 160

    ml milk

  • 3

    large eggs, room temperature

  • 170

    g plain flour

  • 1.5

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1/2

    tsp salt (skip this if using salted butter)

  • Chocolate Fudge Frosting

  • 100

    g good quality dark chocolate

  • 50

    g unsalted butter, softened and at room temperature

  • 150

    g icing sugar, sifted

  • Pinch of salt

  • 1-2

    Tbl of milk

Directions

Preheat oven to 170°C. Grease and line a 20-21cm square tin. In a large pot or mixing bowl over simmering water, add the butter, sugar, chocolate, cocoa and milk. When butter and chocolate has melted, remove from heat and whisk to combine. Allow to cool for 5 minutes. Add the eggs to the chocolate mixture and whisk to combine. Sift over the flour, baking powder, baking soda and salt then gently stir to mix. Scrape batter into tin and bake for 45-55 minutes or until a skewer comes out clean. Cool in tin for 5 minutes then turn out and cool completely on a wire rack. Cake will keep for a few days in an airtight container (a quick zap in the microwave will get it all warm, melty and soft again). Chocolate Fudge Frosting In a bowl over simmering water, melt chocolate then remove from heat. Beat in softened butter (make sure it is room temp. Cold butter is bad news in this case). Sift over icing sugar and salt then beat until combined. Add enough milk until it is a spreadable consistency. Ice cooled cake and leave to set.

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