Ingredients Easy Chocolate Cake

1 + 1/2 cup (170 g) all-purpose flour

3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (1.8 dl) vegetable oil (flavorless)
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, salt, sugar and vanilla essence in a bowl.
4. Add milk, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow
speed. If the batter is too runny you may add slightly more flour.
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 the batter in two and transfer to two bake tins. The baking time would
then be about 15-20 minutes
C. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee
(Suggested by Carol, October 2008)
D. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor
(Suggested by Noreen, January 2009)
Black Forest Cake
Yield: 12 servings
  

Ingredients
½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling

¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

 2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
3. With an electric mixer, beat the softened butter with sugar until white and fluffy.
4. Add one egg at a time, mix well between each egg.
5. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk,
and mix until the batter is smooth.
6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately
45-60 minutes. A wooden pick inserted in center should come out with just a few moist
crumbs on it. Do not over-bake!
7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers.
It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

1. Drain cherry pie filling in a colander to remove most of the thickened juices.
2. Beat the whipping cream with confectioners' sugar until it thickens.
3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

1. Sprinkle each layer of the cake with Kirschwasser.

2. Place one cake layer on a serving plate.
3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on
top of the whipped cream.
4. Add the second cake layer.
5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on
top.
6. Add the third cake layer.
7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press
chocolate curls on the sides and/or on top of the cake.

Variations

A. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on
the cake layers, then whipped cream on top.
B. You may use three cake tins intead of one. In that case the baking time must be shortened.
C. If cake flour is used, the cake comes out much fluffier (suggested by Andrea, February
2009).