How to Make Award-winning Elsie's seriously chocolate cake

Elsie's seriously chocolate cake. The BEST Chocolate Cake Recipe there is! Yummy Chocolate Decoration Technique by Cakes StepbyStep. So Yummy Chocolate Cake Decorating Ideas To Impress Your Family

Indulge in these irrestible chocolate cake recipes. From classic chocolate fudge cake to gooey chocolate torte, find your new favourite. Master the chocolate cake with an airy, light sponge and rich buttercream filling. You can cook Elsie's seriously chocolate cake using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Elsie's seriously chocolate cake

1. It's of For the cake:.
2. Prepare 225 g of plain flour.
3. You need 300 g of dark brown sugar.
4. You need 85 g of cocoa powder.
5. Prepare 1 tsp of baking powder.
6. Prepare 1 tsp of bicarbonate of soda.
7. Prepare 2 of free-range eggs.
8. You need 250 ml of milk (we used coconut milk).
9. You need 125 ml of vegetable oil.
10. It's 2 tsp of vanilla extract.
11. It's 250 of ml/9fl oz boiling water.
12. Prepare pinch of salt.
13. It's of For the icing.
14. Prepare 2 tbsp of seived cocoa powder.
15. Prepare 175 g of unsalted butter - at room temperature.
16. It's 125 g of seived icing sugar.
17. Prepare 200 g of Nutella.
18. You need 2 tablespoons of double cream.

It's simple enough for an afternoon tea but special enough for a party too. I decided to go with a classic chocolate frosting that reminds me of a nostalgic celebration cake. THIS recipe blows every other cake out of the water. I will seriously never buy chocolate cake again.

Elsie's seriously chocolate cake step by step

1. Put all the dry cake ingredients into a large bowl and mix well.
2. Add the eggs, milk, oil and vanilla extract and stir until fully mixed..
3. Slowly add the boiling water and stir until mixed. The batter will seem quite thin at this stage..
4. Line an 8 inch, loose bottomed, square tin with greaseproof paper and pour in your batter..
5. Place the tin in a pre-heated oven at 180˚C and cook for 35-45 minutes. Check after 25 minutes and cover loosely with foil for the last 10 - 15 mintes if it looks like it is catching on the top..
6. To make the icing, cream the butter with the sieved icing sugar and cocoa until fully incorporated..
7. Add the nutella and a drop or two of vanilla essence. Finally, mix in the double cream and place in the fridge until the cake is cooked and cooled completely. You can adjust the balance of icing sugar and cocoa and cream depending on your tastes. We're not too keen on icing that is really swet so we put more cocoa and cream and less icing sugar! Taste as you go to get it just right for you..
8. Take the icing out of the fridge 15 minutes before you want to use it. We only used half of the icing as we only wanted it on the top of the cake as it was already very moist but, if you like icing, slice the cake in half and put some in the middle too!.
9. The cake is best stored in the fridge as the icing as cream in it..

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