We three of us here at home do not have much of a sweet tooth except for chocolates. We enjoy them in any form or fashion. Moist chocolate cakes are both Naz and Anjalie's absolute favourites. So what other best way is there to say "Happy Fathers day" to Naz other than to bake one for him along with Anjalie? So I did just that! We totally enjoyed it, so, let me share the recipe with you. But before I go to the recipe, let me wish all dads and grand-dads a very Happy Fathers day! Hope you had a wonderful time with your families.
For the cake:
225g butter at room temperature
350g caster sugar
3 eggs
2 tsp vanilla extract
350-400 ml milk
300g plain flour
50g unsweetened cocoa powder
1/2 tsp bicarbonate of soda
1 and 1/2 tsp baking powder
1/2 tsp salt
For the frosting:
60g butter, softened to room temperature
60g unsweetened cocoa
75ml milk
1 teaspoon vanilla extract
400g icing sugar
decorations like M&Ms, thousands and hundreds, sugar stars etc.
Preheat oven to 180 C. Grease and flour a baking tin and line with parchment. I was tired of the usual round cake tins, so, I baked my cake in a old "quality street" cookie/candy tin instead to get a hexagonal cake for a change :)
Sift together the flour, cocoa, bicarbonate of soda and salt and make sure they are mixed well.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time. Stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Add milk as needed to make cake batter that pours out but not too runny. The amount of milk needed varies due to the quality of flour. I find a difference every time I change the brand of plain flour! Pour cake mixture into prepared tin. (Sorry about the lack of pics, I had to help Anjalie with the mixing etc).
Bake in the preheated oven for 60 to 65 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool preferably overnight before frosting.
In a large mixing bowl, beat butter until smooth.
Mix in cocoa and vanilla to the butter until combined. Add icing sugar and mix with a spatula.
Add milk little bit at a time until all are well mixed but not too runny (see left). It may look too thick, but, as you beat the mixture further it will become soft. So avoid adding more liquid at this point.
Using a electric mixer or whisk beat until desired consistency is achieved. You may need more or less milk than stated. Adjust with more milk or icing sugar to your taste and need. For frosting beat for 2-3 mins. For a more smooth and fluffy cupcake icing beat for an extra 2 mins. This icing less sweet than the commercial ones.
Frost your cake and decorate with M&Ms etc and more importantly share and enjoy!
For the cake:225g butter at room temperature
350g caster sugar
3 eggs
2 tsp vanilla extract
350-400 ml milk
300g plain flour
50g unsweetened cocoa powder
1/2 tsp bicarbonate of soda
1 and 1/2 tsp baking powder
1/2 tsp salt
For the frosting:60g butter, softened to room temperature
60g unsweetened cocoa
75ml milk
1 teaspoon vanilla extract
400g icing sugar
decorations like M&Ms, thousands and hundreds, sugar stars etc.
Preheat oven to 180 C. Grease and flour a baking tin and line with parchment. I was tired of the usual round cake tins, so, I baked my cake in a old "quality street" cookie/candy tin instead to get a hexagonal cake for a change :)
Sift together the flour, cocoa, bicarbonate of soda and salt and make sure they are mixed well.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time. Stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Add milk as needed to make cake batter that pours out but not too runny. The amount of milk needed varies due to the quality of flour. I find a difference every time I change the brand of plain flour! Pour cake mixture into prepared tin. (Sorry about the lack of pics, I had to help Anjalie with the mixing etc).
Bake in the preheated oven for 60 to 65 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool preferably overnight before frosting.
In a large mixing bowl, beat butter until smooth.
Mix in cocoa and vanilla to the butter until combined. Add icing sugar and mix with a spatula.
Add milk little bit at a time until all are well mixed but not too runny (see left). It may look too thick, but, as you beat the mixture further it will become soft. So avoid adding more liquid at this point.
Using a electric mixer or whisk beat until desired consistency is achieved. You may need more or less milk than stated. Adjust with more milk or icing sugar to your taste and need. For frosting beat for 2-3 mins. For a more smooth and fluffy cupcake icing beat for an extra 2 mins. This icing less sweet than the commercial ones.
Frost your cake and decorate with M&Ms etc and more importantly share and enjoy!
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