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The Classic Chocolate Layer Cake

Get your dose of chocolate and icing with this classic chocolate cake recipe.

Ingredients

Makes 1 two-layer cake

200 g butter or margarine, softened

250 ml (1 cup) caramel brown sugar

2 extra-large eggs

500 ml (2 cups) cake flour

5 ml (1 tbsp.) Royal Baking Powder

2 ml (1\4 tsp.) salt

100 ml cocoa powder

350 ml milk

Icing:

80 g butter or margarine, softened

500 ml (2 cups) icing sugar, sifted

60 ml (1/4) cocoa powder

30 ml (2 tbsp.) warm water

15 ml milk

Method

Preheat oven at 180 degrees Celsius. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence and sift flour, baking powder, salt and cocoa powder together. Fold dry ingredients into the egg mixture, alternately with milk, until combined. Turn out into two greased 20cm round cake pans. Bake for 30 to 40 minutes and leave in pans for few minutes before turning out onto a wire rack to cool completely.

Icing: Cream butter and icing sugar together until light and fluffy. Blend cocoa powder and water to a smooth paste. Add to creamed mixture, with milk, and beat to a smooth consistency. Use half of the icing to sandwich the two cake layers together and use the remaining icing to ice the top of the cake.

Recipe and image supplied by: Royal Baking Powder

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