Difficulty: easy Total time: 1 hour
This is my go-to, easy-peasy chocolate fudge cake! It is so simple with the ‘all in one’ method where you whack all the ingredients into a bowl and mix… it’s really that simple! I can guarantee you have never have never had a cake this delicious, moist (even though I really hate that word) and soft than this bad boy. It’s seriously amazing!
Not only can this recipe be used in it’s current quantities to make a small (6″ round) layered cake, but it is also the perfect measurements to make 12 cupcakes. Cupcakes are a great alternative to making a cake if you’re not confident in stacking a layer cake, or even if you plan to taking this delicious cake to an event with friends or family. Cupcakes are so easy for parties as they are a ‘grab and go’ with no washing up of cutting knives and plates- a winner for everyone!
- 2 x 6″ cake pans or a 12 hole cupcake tin
- Stand mixer or electric whisk/hand whisk & mixing bowl
- Wooden spoon or silicone spatula
- Old fashioned ice cream scoop (if making cupcakes)
- Measuring jug
- Grease proof paper (for layer cake method) or cupcake cases (for cupcake method)
- Piping bag & chosen piping tip (I used a Wilton 4B Open Star tip but you can use whatever you like!)
Ingredients for cake:
- 175g self raising flour
- 1 teaspoon bicarb soda
- 2 tablespoons cocoa powder & extra for greasing
- 2 tablespoons golden syrup
- 150ml dairy-free milk, e.g Almond, Soy etc
- 150ml vegetable oil
- 2 large eggs
- 150g caster sugar
- Dairy-free butter for greasing
Ingredients for the buttercream:
- 40g cocoa powder
- 260g icing sugar
- 150g dairy-free butter, room temperature
- Drop of dairy-free milk
Preheat your oven to 160ºC. For baking with round tins- grease & line your baking pans with the dairy-free butter, cut out grease proof paper the same size as the base of your tin and grease it to the bottom of the tin. Rub cocoa powder round the edges of your pan. This is the ultimate way to prevent a cake from sticking to the pan. For baking cupcakes- line your cupcake tin with cupcake cases.
Place all your ingredients into a large bowl and mix until fully combined (yes… it’s really that easy!). Split the cake batter between the pans or the cupcake cases and bake. If making a layer cake, bake for around 25-30 minutes, cupcakes should take around 15-18 minutes. Place on a wire rack to cool.
While the cakes are cooling, let’s make the buttercream! Beat the butter until pale & fluffy, this should take around 5-10 minutes. Sift the cocoa powder and icing sugar together into the butter and beat until fully combined. Mix a drop of milk into the buttercream until it is totally smooth and has a sheen to it. This makes it easy to pipe onto the cake.
When the cakes are completely cool you can start piping your buttercream onto them. Of course, this is completely optional. You can spread your buttercream onto your cakes using a spatula or a knife- it still tastes just as delicious!
Cut the tip from your piping bag, place your piping tip inside the bag and fill with the buttercream. I didn’t do any fancy swirls or difficult piping techniques on this cake. All I did was place the tip on the cake, place some pressure on the bag while lifting up and releasing. This creates a similar to effect to that of an Iced Gems! (If you’ve never heard of them… give it a Google). I did this on both layers of my round cakes and stacked one upon the other.
Finally, I dusted the cake with icing sugar. You could decorate this cake with strawberries or raspberries, or some sprinkles!
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