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Ingredients:
* For the Cake:
* 200g plain flour
* 200g caster sugar
* 75g unsweetened cocoa powder
* 1 teaspoon bicarbonate of soda
* 1 teaspoon baking powder
* ½ teaspoon salt
* 2 large eggs
* 120ml buttermilk (or 120ml milk with 1 tbsp lemon juice, let sit for 5 mins)
* 120ml vegetable oil
* 1 teaspoon vanilla extract
* 120ml hot water
* For the Fudge Frosting:
* 200g dark chocolate, chopped
* 100g unsalted butter
* 100g icing sugar, sifted
* 50ml double cream
Instructions:
* Prepare the Oven: Preheat your oven to 175°C (155°C fan) / 345°F / Gas 3. Grease and line two 20cm round cake tins.
* Mix Dry Ingredients: Sift together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, and salt in a large bowl.
* Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
* Combine and Pour: Pour the wet ingredients into the dry ingredients and mix until just combined. Carefully pour in the hot water and whisk until the batter is smooth and very thin.
* Bake: Divide the batter between the two prepared tins. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out with moist crumbs attached. Let the cakes cool in their tins for 10 minutes before transferring to a wire rack to cool completely.
* Make the Frosting: Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir until melted and smooth. Remove from the heat. Whisk in the sifted icing sugar and then the double cream until you have a thick, glossy frosting.
* Assemble: Place one cake layer on a plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake.
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