Ingredients
The following ingredients have 14 Servings
- 300 g (2 ½ cups) flour (plain / all purpose)
- 60 g (½ cup) unsweetened cocoa powder
- 330 g (1 ⅔ cups) sugar (use half granulated, half light brown if you like)
- 1 tbsp espresso powder ((optional))
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- ½ tsp salt
- 200 g (7/8 cup) unsalted butter or Stork (softened )
- 3 medium eggs
- 180 ml (3/4 cup) whole milk
- 2 tbsp lemon juice (to sour milk (or use buttermilk))
- 260 g ( 2 cups) icing sugar
- 6 tbsp unsweetened cocoa powder
- 150 g (⅔ cup) softened unsalted butter
- 120 ml (½ cup) milk (slightly warm)
- 175 g (1 cup) dark chocolate chips (melted and cooled)
- chocolate sprinkles, M&Ms, chocolate shavings
Instruction
- Preheat the oven to 170C (340F). Line a 9x13inch rectangular with baking paper.
- Mix the milk and lemon juice and leave to stand for 5 minutes.
- Put the flour, cocoa powder and sugar in large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
- Add the butter, eggs and soured milk.
- Start beating on the lowest speed setting until the ingredients start to come together.
- Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Transfer the batter in the prepared tin and level.
- Transfer the batter into the prepared cake tin and bake for 35 -40 minutes.
- Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen golden and springy to the touch. Cool the cake before frosting.
