Recipes Cooking: Chocolate Cake Recipe chocolate frosting recipe

Tuesday, April 15, 2014

Chocolate Cake Recipe chocolate frosting recipe

How to make an easy chocolate cake with chocolate frosting recipe

This is a delectable chocolate cake recipe that is simple to bake yet very impressive to serve to family and friends.

Chef uses Belgium milk chocolate to bake a fabulous cake that is filled and covered with a milk chocolate frosting.

The chocolate cake is soft, moist and bouncy like a compact sponge, the frosting is pure milk chocolate silk.

This tasty chocolate cake also has three layers to it baked in three 7 inch cake tins. If you only have two cake tins then this recipe can be make into a chocolate sandwich cake instead, please note two 7 inch tins will be too small so make sure both cake tins are 8 inches wide for a sandwich cake.

If you love milk chocolate and you love cake then you will love this delicious and easy recipe.

To learn how to make Chefs easy chocolate cake recipe simply follow the step by step instructions below and get baking.

Ingredients for chocolate cake

80g / 3oz Margarine
5 medium Eggs (cold from fridge)
275g / 10 oz Plain all purpose flour (1 + 1/2 Cup + 1/4 cup)
6 fl oz Milk
140g / 5oz Milk Belgium chocolate (1 large cup)
2 tsp Bicarbonate of soda
200g / 7oz Soft light brown sugar (1 cup)
1 tsp Vanilla essence

Frosting ingredients

6oz / 180g Milk Belgium chocolate
1 oz Margarine
2 fl oz Milk
190g / 6 + 1/2 oz Powdered sugar

Picture of the centre of a chocolate cake.

Picture of chocolate frosting.

How to make a Triple layer chocolate cake

Use a mixer to cream the margarine and sugar.

Add the five eggs one at a time to the sugar mixture making sure to mix thoroughly between each egg.

Melt the chocolate and leave to slightly cool for a minute or so. Add the chocolate to the egg mixture and mix thoroughly straight away.

Add the milk to the vanilla essence.

Mix the bicarbonate of soda into the flour.

Add parts of the flour and milk a little at a time being sure to mix well between each one.

Grease and flour three 7 inch cake tins (or two 8 inch tins).

Pour the chocolate cake batter evenly between each cake tin.

Place into a hot oven at gas mark 4/ 180C for 40 minutes.

Remove from the oven and leave the chocolate cake in the cake tin for 10 minutes before removing the cakes and leaving to fully cool on a wire rack.

Once the chocolate cakes have cooled down make the frosting.

Fill a pan up with a 1/3 of water and place a dish over the top of the pan. Melt the chocolate and margarine together in the dish.

Carefully take the dish from the pan and add the milk and powdered sugar in parts mixing thoroughly in between adding them, it should be done in approximately 3-4 parts.