Description
Seriously dark and decadent.
Ingredients
Chocolate Cake
2 C (500 ml) castor sugar
1¾ C (440 ml) flour
¾ C (180 ml) cocoa
2 tsp (10 ml) baking powder
1½ tsp (7,5 ml) bicarbonate of soda
2 extra large eggs
1 C (250 ml) milk
125 ml sunflower oil
2 tsp (10 ml) vanilla essence
1 C (250 ml) boiling water
Chocolate Buttercream Icing
200 g soft butter
2 C (500ml) icing sugar
½ C (125 ml) cocoa
100 g blueberries to decorate
Instructions
Chocolate Cake
Preheat oven to 180 °C.
Grease and line two 20 cm cake tins with baking paper.
Sift the dry ingredients together in a large bowl and make a well in the center.
Mix the eggs, milk, oil and vanilla together and pour into the well. Mix together until just combined. Add the boiling water and stir well to combine.
Pour into the prepared baking tins and bake for about 30 minutes, or until a skewer inserted in the middle comes out clean. Cool for 10 minutes and then turn out onto a cooling rack to cool completely.
Chocolate Buttercream Icing
Beat the butter until creamy.
Sift the icing sugar and cocoa together.
Add the cocoa and icing sugar mix to the butter about a third at a time. Beat well, adding a little boiling water as necessary to create a smooth spreadable consistency.
Sandwich the two cakes together with a layer of buttercream icing, then add a generous layer to the top of the cake. Scatter the top of the cake with blueberries (or your choice of seasonal fruit).
