Easy Chocolate Cake

(With buttercream cocoa frosting. Height: 2 to 2.5 inch)

To see our previous version:click here!

Yield: 12 servings

Ingredients
1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs
Ingredients for frosting
1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk


Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow
speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center
comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if
the cake has been in the fridge).
Frosting
1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4
tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add
some more milk.
2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the
cake.
3. This cake should have room temperature when served.
Variations
A. You may cut the top of the cake to make a flat surface before adding the frosting.
B. You may divide the batter in two and transfer to two bake tins. The baking time would
then be about 15-20 minutes
C. To make a tall cake, you may bake two cakes instead of slicing one into two layers
D. You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add
1/4 ts salt
E. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee
(Suggested by Carol, October 2008)
F. You may use cup of freshly brewed coffee instead of milk or water to get mocca flavor
(Suggested by Noreen, January 2009)

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Easy Brownies made with cocoa
Yield: 12-15 servings

Ingredients
cup butter (170 g)
1+ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
cup all-purpose flour (85 g)
cup cocoa powder (50 g)
1 teaspoon baking powder
a pinch of salt (optional)
3 oz (100 g) chopped pecans or walnuts (optional)


Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and
grease the tin. Melt the butter.
3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and
melted butter.
4. Add chopped nuts.
5. Bake at 350 degrees until a wooden pick inserted in center comes out clean,
approximately 20-30 minutes.
6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.

Variations
A. Instead of all-purpose flour + baking powder you may use self-raising flour.
B. Instead of eggs you may use 3/4 cup med firm drained tofu (suggested by Jennifer,
March 2008)
C. Instead of using nuts use a mars bar. Freeze the bar, smash it and the sprinkle it on top
before baking (suggested by Thea, August 2008)
D. To make a more cake-like brownie, bake in a square approx. 9x9 in metal pan. Cooks
about 5 to 10 minutes longer, but turns out more fluffy, soft, and cake-like (Suggested by
Lucy Sinogeikina, September 2008)