2007. I was fourteen, teaching myself to French braid and fishtail braid, still listening to Kelly Clarkson’s Breakaway album, and my favourite TV show was Cold Case. While my taste in music might have changed in the last ten years (thankfully), my favourite chocolate cake recipe has not. This one-bowl chocolate cake is not only easy to make (i.e. for the 14-year old baker in 2007), it also can be modified in one hundred different ways to make it suit your personal baking style. My favourite? 2 tiers with fresh cream and strawberries in the middle of the tiers, and on the top tier (with some chocolate icing, of course!).
For this featured cake, I decided I wanted to work on my icing and decorating skills. Scrolling through Instagram each day I get inspired by so many amazing cake decorators, so I’ve decided to give it a try. What did you think of the end result? Keep reading for the best chocolate cake recipe!
2 cups Self Raising flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup caster sugar
90g unsalted butter, softened
1 teaspoon vanilla essence
1 large egg, lightly beaten
1 cup milk
A new recipe taken from Bunny’s Warm Oven: I recommend giving it a try!
1/3 cup butter
2/3 cup cocoa
3 cups icing sugar
1/3 cup milk
1 teaspoon vanilla
1 block dark cooking chocolate
1 block milk cooking chocolate
1/2 cup MALTESERS
1/2 cup roasted and salted almonds, cashews or other nuts.
- Preheat oven to 180o Celsius. Grease a baking tin (or two sandwich tins for two tiers).
- Sift dry ingredients into a large mixing bowl and stir.
- Add eggs, vanilla, butter and about 3/4 of the milk.
- Beat with an electric mixer for approximately 2 minutes, adding remainder of milk if necessary.
- Pour into baking tin (or divide into two tins for two tiers).
- Bake in oven for 40 minutes (or 20 minutes for two tins).
- While the cake is baking, I prepared the decorations for the icing:
– Crush maltesers and nuts
– Create chocolate curls from each block of chocolate. I used a vegetable peeler on the side and back of the block.
– Melt remainder of milk and dark chocolate separately. Put into piping bags and create shapes on baking sheet. Place in fridge to cool for at least an hour (looking for an easy piping option? Cut the end off a plastic zip-lock bag! See pictures below.)
– Using remainder of milk chocolate, dip strawberries and place on tray to set in fridge. Once set, pipe dark chocolate in lines across each (See pictures below.)
- To make chocolate frosting from Bunny’s Warm Oven, check out: https://bunnyswarmoven.net/2016/09/homemade-chocolate-frosting.
- Use toppings to decorate cake – see my progress pictures in the gallery below. The strawberries didn’t work as I intended, so I decided to use majority on the cake board instead.
Tips & Comments
In order to decorate this cake effectively, I wanted it to be a bit higher than usual. I decided to up the quantities of the ingredients by half, and bake for an extra 20 minutes. Turned out great!
I hope you give this recipe a try with your own personal twist – don’t forget to tag @thesportofbaking on Instagram. Can’t wait to see your creations!
Happy baking! L x
P.S. If you have a favourite childhood dessert, I’d love for you to share it with us in the comments section 🙂