This cake was made to celebrate my mum’s birthday! It’s definitely one of the easiest ‘fancy’ cakes I’ve made.
In the last few months my oven has been coughing and spluttering, to the point one of the oven lights refuses to come on and the fan doesn’t work. I know. An oven without a working fan is really dangerous as the fan is what prevents the oven from overheating. Egad! We had a specialist try to fix our oven, to find new parts and so on but no such luck. Reality is my oven is rather old and it’s time for it to be replaced. So during the last two months I’ve not touched the oven at all just to keep things on the safe side.
But with mum wanting to celebrate her birthday early because my brother was home on his uni break and me getting a green (yellow?) light from the oven technician to use the temporarily fixed oven for short baking periods, I decided to take the plunge and bake a cake filling that wasn’t too trying on the oven.
Come in simple chocolate cake! To some people this cake will not be sweet enough or moist enough. You have been warned! My parents like this cake because it’s not too rich, and it’s a good snacking cake on its own without leaving a ‘wet’ residue on the fingers. I know that substituting butter for oil gives cakes a more lighter and spongier result (but butter makes the cake more flavoursome), so feel free to try that out. There’s no tricky combination process to making the batter, but note that over-mixing the batter will make the resulting cake turn out quite tough. You just want to mix all the ingredients together until just combined.
The whipping cream is also super easy to make. The basis of it is from one of my favourite food bloggers The Candid Appetite! My whipping cream had a very subtle chocolate flavour to it, but if you’d like it to be more chocolate-y then add enough cocoa powder to your liking. Just make sure that your beaters and preferably the mixing bowl is cold too, because it will make the whipping process much easier. While I ended up about having a large cup of whipped cream left over, the amount is perfect if you want to pipe whipped cream onto the top of your cake for decoration. Alternatively, you can add more between each layer (and on the sides).
With decorating the cake, have fun with it! I didn’t meticulously plan how to decorate my cake; I just combined what I thought would be a good combination. You really can’t go wrong with adding fruits from the berry family (strawberry, raspberry, blueberries etc) just because the tart flavour from the fruits is a great balance to all the sweet in the cake.
For me, I just piled on strawberries and marshmallows and wafers. It was fun 🙂
The recipe is listed below, so I hope you have a good experience making the cake! Feel free to leave me a message or send me an email if you’ve got any queries or you want to share your baking triumphs with me! I’d love to see 🙂
Simple Chocolate Cake with Chocolate Whipped Cream
Simple Chocolate Cake
Makes: Three 8-inch cake layers (approx. 20cm)
- 2 cups self-raising flour
- 1.5 cups sugar
- 4 eggs, lightly beaten
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 tablespoons cocoa powder
- 90 grams unsalted butter, melted (or 6 tbsp oil)
- 1/4 teaspoon salt
- Preheat oven to 176°C/350°F. Line baking trays with baking paper to prevent cake from sticking.
- Sift all dry ingredients into a bowl. Stir to combine well. Add melted butter, stir in.
- Add in milk, eggs and vanilla. Stir to just combine. Do not over-mix, as this will result in a tough cake.
- Spread evenly between cake tins. Cook for approximately 28-32 minutes.
**Tip: To prevent over-baking, take cake layers out when you see the cake starting to come away from the side of the pan, a toothpick inserted into the deepest part of the cake comes out clean, or when the cake springs back when touched gently with fingertips.
Chocolate Whipped Cream
Makes: Enough to pipe and fill a three 8 inch layered cake
Recipe largely from: The Candid Appetite
- Three cups cold whipping cream (full cream)
- 1/2 cup powdered sugar (soft icing sugar)
- 1 tsp vanilla extract
- 1 1/2 tbsp cocoa powder (sifted)
- In a large bowl, whip the cream on a low-medium speed until the cream has frothed and begun to thicken. Proceed to add in sugar and vanilla. Increase the whipping speed until soft peaks form. Do not over-mix! Once done, fold in sifted cocoa powder.