You shouldn't have to toil for hours and then wait endlessly to enjoy that slice of rich, frosted chocolate cake. My idea of an easy indulgence is this cake topped with boiled chocolate frosting. The best part of this recipe is that the cake need not be cooled down to frost. As soon as the cake is out of the oven, you can pour the boiled chocolate frosting on top and spread it out. Once it cools down, just cut and serve. The frosting takes just two minutes to make and that makes it all the more yum. So easy and so simple and so very chocolate!
If you want to make the cake fancier, divide the batter into two 8-inch pans. Sandwich some of the frosting in between the two cakes and pour the rest on top - voila! You now have a two-layer cake. You can top with coloured sprinkles, chocolate shavings or simply dust with powdered sugar.
Adding a little coffee powder enhances the chocolate flavour. To make it a double chocolate cake you can also add to the cake batter half a cup of chocolate chips lightly coated with flour.
Prep time: 10 mins
Cook time: 20 mins
• Salted butter: 1 cup
• Cocoa powder: 4 tbsp
• Milk: 1 ½ cups
• Eggs: 2
• Vinegar: 1 tbsp
• Vanilla essence: 1 ½ tsp
• Instant coffee powder: 1 tsp (optional)
• Sugar: 2 cups
• Flour: 2 cups
• Baking soda: 1 tsp
For the frosting
• Salted butter: 1/4 cup
• Cocoa powder: 3 tbsp
• Milk: 3-4 tbsp
• Vanilla: 1 tsp
• Sugar: 1 cup, powdered
1. Preheat oven to 180 degrees C. Grease and dust a baking pan.
2. In a medium saucepan, melt butter and cocoa powder. In another large bowl add in milk, eggs, vinegar, vanilla essence and whisk it for 1 minute.
3. Add in sugar and whisk again (I used my hand blender). Add in the melted butter-cocoa mix.
4. Add in the flour, baking soda. Mix on low speed (careful that you do not over mix).
5. Pour into a greased baking tray and bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
6. While the cake is baking, get on with the frosting. Melt butter, cocoa, and milk; bring it to a boil. Remove from heat and add in powdered sugar; whisk well (there should not be any lumps). Pour over the hot cake, allow it to cool and then cut into squares and serve.
• I used salted butter for the cake and frosting, so I did not add any extra salt.
• For the frosting; I measured 1 cup sugar and powdered it finely and then sieved it so that there would not be any lumps.
• To be on the safer side while adding milk I retain ¼ cup and add it later if needed.
• Keep in mind that the cake will bake faster in a glass dish.
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