Elsie's seriously chocolate cake. Amazing Chocolate Cake Recipe Best Chocolate Cake Chocolate Desserts Magic Chocolate Chocolate Buttercream Delicious Chocolate Buttermilk Chocolate Cake Craving Chocolate Chocolate Cake With Coffee. [Photographs: Chichi Wang] Previously Holiday Dumpling Making » All Seriously Asian recipes » Why is this cake sitting in a bamboo steamer? Because it's been steamed rather than baked for moist, chocolate-y perfection. Check out the stats on this cake A beautiful chocolate cake - extreme richness and full chocolate pleasure.

Avoid putting cakes uncovered in the fridge as fridges are designed to be a very low moisture. Indulge in these irrestible chocolate cake recipes. From classic chocolate fudge cake to gooey chocolate torte, find your new favourite. You can cook Elsie's seriously chocolate cake using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Elsie's seriously chocolate cake

It's of For the cake:.
You need 225 g of plain flour.
Prepare 300 g of dark brown sugar.
You need 85 g of cocoa powder.
Prepare 1 tsp of baking powder.
Prepare 1 tsp of bicarbonate of soda.
Prepare 2 of free-range eggs.
You need 250 ml of milk (we used coconut milk).
You need 125 ml of vegetable oil.
You need 2 tsp of vanilla extract.
You need 250 of ml/9fl oz boiling water.
It's pinch of salt.
It's of For the icing.
It's 2 tbsp of seived cocoa powder.
It's 175 g of unsalted butter - at room temperature.
You need 125 g of seived icing sugar.
It's 200 g of Nutella.
You need 2 tablespoons of double cream.

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Elsie's seriously chocolate cake instructions

Put all the dry cake ingredients into a large bowl and mix well.
Add the eggs, milk, oil and vanilla extract and stir until fully mixed..
Slowly add the boiling water and stir until mixed. The batter will seem quite thin at this stage..
Line an 8 inch, loose bottomed, square tin with greaseproof paper and pour in your batter..
Place the tin in a pre-heated oven at 180˚C and cook for 35-45 minutes. Check after 25 minutes and cover loosely with foil for the last 10 - 15 mintes if it looks like it is catching on the top..
To make the icing, cream the butter with the sieved icing sugar and cocoa until fully incorporated..
Add the nutella and a drop or two of vanilla essence. Finally, mix in the double cream and place in the fridge until the cake is cooked and cooled completely. You can adjust the balance of icing sugar and cocoa and cream depending on your tastes. We're not too keen on icing that is really swet so we put more cocoa and cream and less icing sugar! Taste as you go to get it just right for you..
Take the icing out of the fridge 15 minutes before you want to use it. We only used half of the icing as we only wanted it on the top of the cake as it was already very moist but, if you like icing, slice the cake in half and put some in the middle too!.
The cake is best stored in the fridge as the icing as cream in it..

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