Recipe: Best Chocolate Cake (Marcus Wareing)

This Sunday is Mother's Day in Malaysia (and various other countries around the world), will you be cooking/baking for your mums?  This chocolate cake recipe from Marcus Wareing is the perfect cake for special occasions and celebrations. 

Best Chocolate Cake

I made this for Hubby for his birthday, he is a man who loves cakes with cream/frosting. This is a simple, elegant looking cake which is rich with a sweet buttercream filling and frosting. I was really chuffed that the cake turned out great and resembled the one in the cookbook :)

Hubby loved this cake a lot, naming it the best birthday chocolate cake he has ever had. :)

Care for a slice of this delicious chocolate cake?

Happy Mother's Day to all mummies :)

Best Chocolate Cake
Recipe adapted from Marcus Wareing's "How to cook the perfect..."
Preparation time: 20-25 minutes
Cooking time: 25 minutes
Serves 8

Ingredients
225g self raising flour
25g cocoa powder
Pinch of fine salt
250g unsalted butter, softened at room temperature
250g caster sugar
4 large eggs, beaten

For the frosting
200g icing sugar
4 tbsp cocoa powder
100g unsalted butter, softened at room temperature
1 tbsp milk
A handful flaked almonds

1. Preheat oven to 190°C (no fan). Grease two 20cm round cake tins with butter and line the bottom and sides with baking paper.

2. Sift the flour, cocoa powder and salt into a bowl.

3. Using your electric mixer, cream the butter with sugar until light and fluffy. Add the eggs one at a time, and mix until incorporated. Turn the machine off.

4. Using a spatula, fold in the flour and cocoa mixture (from Step 2) one-third at a time until evenly incorporated.

5. Divide the mixture between the two tins and bake in preheated oven for 25 minutes. The cakes are ready when a skewer inserted in the centre comes out clean. Leave to cool in tins for 10 mins, then remove and cool on wire rack before peeling off the baking paper.

6. To make the frosting, sift the icing sugar and 2 tbsp of cocoa powder into a bowl and beat in butter to make a smooth and fluffy frosting. Sandwich the cakes together with 2/3 of the icing. Add the remaining cocoa powder (2 tbsp) into the remaining 1/3 of the icing, and soften with a little milk to make a spreading consistency. Spread on top of the cake, then decorate with the almond flakes around the edges.

Handmade birthday card for the birthday boy :)

I am linking this to "Cook-Your-Books #12" hosted by Joyce and Bake Along #60 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids.



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