...Chocolate Buttercream Cake

This basic chocolate cake can be dressed up in any way you want by icing it with any flavour of buttercream and using a variety of chocolate candies or even fresh fruit.   I made this cake in one cake tin out of convenience, but you can easily divide the batter into two tins and make two layers.  In fact, I recommend this because the icing in between will make the cake more moist.  

A sleek presentation

A more festive presentation

(This recipe is adapted from Nigella Lawson's "Feast")

For the cake:
-2/3 cup brown sugar
-1 cup granulated sugar (I like to put a little less)
-3 eggs
-3/4 cup milk
-1 tbsp butter
-4 tbsp cocoa powder
-3/4 cup flour
-1 tsp baking powder
-1/2 tsp baking soda

For the buttercream icing:
-1 cup icing sugar
-2 tbsp cocoa powder
-8 tbsp of butter
-2 to 3 tbsp boiling water
-Chocolate candies (whoppers, smarties) or fresh fruit


1.  Line two cake tins with wax paper and preheat the oven to 355 F.  Whisk together sugars and eggs until light and frothy.  

2.  Gradually heat the milk, butter and gently whisk in 2 tbsp of cocoa powder until butter is melted and cocoa powder dissolved and no longer clumped.  Add this to the sugar mixture.

3.  Gently whisk in 2 tbsp of cocoa powder, flour, baking powder and baking soda until the batter is smooth.

4.  Divide the batter between the cake tins and bake for 25 - 30 minutes, until a toothpick or skewer comes out clean.

5.  While the cakes are cooling, prepare the icing.  Whisk the icing sugar and cocoa powder until there are no clumps.  Add the butter and while whisking, add the boiling water one tablespoon at a time until the buttercream is smooth.  

6.  Ice the cake and decorate it with the chocolate candies or fresh fruit.  



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