Ok, so the title is a little dramatic but i am very excited to finally have a super easy and delicious go-to chocolate cake recipe and overall decent looking birthday cake that i can produce for the parties of my three little boys.
One of my children has a severe peanut and tree nut allergy and so gone are the days that i can ring the local bakery and order whatever novelty cartoon character their hearts desire. As any parent of a child with peanut and nut allergies will tell you, bakeries are tricky and most store bought birthday cakes contain nuts or traces of.
Although i am a keen baker, sugar-craft is not my thing and as a busy working mum of three small boys i simply don’t have the time. So here it is, a great chocolate cake recipe with shortcuts. The shortcuts being pre-made icing and a cake topper ……simples!
This cake itself is moist, squidgy and despite appearances it is light and not too rich. It will keep happily for about 3 days.
If you are baking this for someone with nut allergies like me, always make sure to double check all your ingredients for traces of nuts and peanuts. Brands can change ingredients and recipes from time to time so please always always always double-check.
For the cake
- 225g/8oz plain flour
- 350g/12½oz caster sugar
- 85g/3oz cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 eggs
- 250ml/9fl oz milk
- 125ml/4½fl oz vegetable oil
- 2 tsp vanilla extract
- 250ml/9fl oz boiling water
- 1 tub of Betty Crocker Chocolate fudge icing
- 1 x 8″ round cake topper, i got mine from Irish company www.caketop.ie
Preheat the oven to 180C/350F/Gas 4. Grease and line two 23cm/9inch round cake tins. The cake batter is very thin so sandwich tins are best rather than than the ones with the removable base.
To make the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using an electric whisk, beat the mixture until everything is well combined and the mixture is smooth.
Add the boiling water to the mixture, a little at a time, until smooth. The cake batter is now very thin and liquid.
Divide the cake batter between the cake tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely in their tins before icing.
To assemble the cake, carefully remove the two layers from the cake tins. Make sure your icing is at room temperature and spread a little on the top of one of the cakes and then carefully place the other cake on top.
Using a palette knife, ice the cake all over with the chocolate icing.
- Place the cake topper on top as per the pack instructions.
Dublin Mummy x
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