Chocolate cake

chocolate oil cake

Forgot you had to make a cake to take with you to an event? This chocolate-oil cake is a good basic cake that will never let you down. Containing basic baking pantry staples, it can be made pretty quickly just make sure you let it cool before you decorate it with this basic butter cream icing. Delicious! Your friends will never guess how easy this cake is to make.
60ml cocoa powder
90ml hot water
5ml vanilla essence
250ml cake flour
125ml castor sugar
10ml baking powder
Pinch of salt
60ml sunflower oil
4 extra-large eggs, separated
About 100ml water
Extra 80ml castor sugar
Butter Icing:
100g butter softened
350ml icing sugar sifted
45ml cocoa powder sifted
Water to mix
whipped cream, chocolate balls and berries to decorate
preheat oven to 180C

For the cake– mix the cocoa powder with the hot water and cool. Add the vanilla essence. Sift the flour, castor sugar, baking powder and salt into a bowl. Make a well in the centre and add the oil, egg yolks and the cocoa mixture. Add enough water to make a smooth batter. In a separate bowl, beat the egg whites until stiff, then gradually beat in the extra castor sugar. Fold this into the chocolate mixture. Spoon the batter into a square 20cm cake pan base lined but not greased and bake in a preheated oven at 180°C for 25-30 minutes. Invert the pans onto a cooling rack and leave to cool in the cake pans. When completely cold, run a knife around the edge of the pans and remove the cake.

For the icing- beat the butter until soft and creamy, then gradually add the icing sugar, cocoa and just enough water to make a soft spreading consistency. Pipe a border with the icing around the edge of the cake. Fill the centre with whipped cream and decorate with chocolate balls and berries.

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