Easy Chocolate Cake with Fluffy White Chocolate Frosting
2 1/4 cup all-purpose flour
1/2 cup cocoa powder
1 1/2 cups caster sugar
1 teaspoon bi-carb soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup warm coffee
1/2 cup plus 1 tablespoon vegetable oil (I used G rapeseed)
2 teaspoons pure vanilla extract
Place rack in the center of the oven and preheat oven to 180 degrees C. Grease and line a 23cm round cake pan. Set aside.
In a large bowl, whisk together flour, cocoa powder, sugar, bi-carb soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and vanilla.
Add the wet ingredients, all at once to the dry ingredients and whisk until just combined.
Pour the batter into the prepared pan. The batter will be dark and pretty thick. Bake for 40-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. At this point the cake is vegan and you can keep it vegan if you just sprinkle it with icing sugar to finish. Otherwise you can sully the cake's vegan purity by frosting it with the Fluffy White Chocolate Frosting.
For the Frosting:
200 pack cream cheese
150g bar white chocolate
200ml whipping cream
1 heaped tablespoon icing sugar
1 teaspoon vanilla extract
Whip the cream until peaks form - peaks should stand up but not too stiff. In a separate bowl beat the icing sugar and vanilla extract into the cream cheese. Melt the white chocolate and leave to cool until just warm then add it to the cream cheese mixture and beat to combine. Stir in the whipped cream.
Frost the cake once it has cooled completely.
1/2 cup cocoa powder
1 1/2 cups caster sugar
1 teaspoon bi-carb soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup warm coffee
1/2 cup plus 1 tablespoon vegetable oil (I used G rapeseed)
2 teaspoons pure vanilla extract
Place rack in the center of the oven and preheat oven to 180 degrees C. Grease and line a 23cm round cake pan. Set aside.
In a large bowl, whisk together flour, cocoa powder, sugar, bi-carb soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and vanilla.
Add the wet ingredients, all at once to the dry ingredients and whisk until just combined.
Pour the batter into the prepared pan. The batter will be dark and pretty thick. Bake for 40-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. At this point the cake is vegan and you can keep it vegan if you just sprinkle it with icing sugar to finish. Otherwise you can sully the cake's vegan purity by frosting it with the Fluffy White Chocolate Frosting.
For the Frosting:
200 pack cream cheese
150g bar white chocolate
200ml whipping cream
1 heaped tablespoon icing sugar
1 teaspoon vanilla extract
Whip the cream until peaks form - peaks should stand up but not too stiff. In a separate bowl beat the icing sugar and vanilla extract into the cream cheese. Melt the white chocolate and leave to cool until just warm then add it to the cream cheese mixture and beat to combine. Stir in the whipped cream.
Frost the cake once it has cooled completely.
No comments:
Post a Comment