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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
Preparation:
· Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
· Grease a 9 inch (23 cm) cake tin.
· Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
· Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
· Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
· Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
· After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
· Preparation Frosting:
· 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.
· Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
· This cake should have room temperature when served.
