Chocolate Frosted Cake

Nicolette van Niekerk
I know, really I do.Everyone that knows me gets it when I say that there is only one Chocolate Cake recipe for me and that’s the one my gran gave my mom and so on and so on…But I redid an old recipe one day and rediscovered a new taste to my old fav recipe and would love to share this with you today…The frosting however was made by using a plain buttercream recipe and then adding some cocoa BUT when the two of them got married, the sparks flew!Amazeballs it’s so good.Add more cocoa to the frosting to make it a tad darker, but for me this was enough… DSC_4370b   Chocolate Frosted Cake   Preparation: 20 minutes Baking Time: 40 minutes Yield: Makes 20cm cake   Ingredients: 250g Flour 400g Sugar 2 tsp Baking soda 3 tsp Baking powder 2 Eggs 250ml Buttermilk 125ml Salted Melted Butter 250ml Cocoa powder with 250ml of warm water   Method 1. Preheat the oven to 180 degrees Celsius. Grease or spray two 20 cm pans.Batter will be divided between the two tins. 2. Combine the dry ingredients together and mix in the eggs, buttermilk and melted butter together with an electrical beater or whisk. 3. Mix in the warm cocoa water until a soft batter forms 4. Divide the mixture between the two pans and bake for 30 – 40 minutes or until spongy and firm. 5. Take the cakes out of the oven and allow to cool down before decorating them.   Chocolate Frosting (Can be made by replacing the butter with a high fat margarine)   Ingredients 500g Unsalted Butter (room temperature) 500g Sifted Icing Sugar 200g Sifted Cocoa Powder 50ml Fresh Cream 5ml Vanilla Essence   Method: 1. Soften the butter by beating it with an electrical beater 2. Add in the sifted sugar and cocoa powder spoon by spoon while still continue to blend with the mixer 3. Add in the cream all at once or a little bit at a time to allow dry ingredients to mix with the butter 4. Add in the vanilla last for taste To make the patterns like I have done on the photo above.Add a thin layer of frosting first to the cake and allow to cool in the freezer for 1 hour. Then, add quite a large amount of icing, spreading it out evenly onto the cake with a flat and flexible palette knife. It works best if you can put it onto a turning table or onto another dinner plate to enable it to turn while you make the patterns.With a knife in your one hand. Start making a cutting pattern into the frosting and start to turn the plate with the other hand.Hold the knife still and go down in spirals until you have reach the end. Decorate as you wish! DSC_4382b