Adam Liaw’s classic chocolate cake Recipe

Adam Liaw’s classic chocolate cake Recipe

A excellent chocolate cake will by no means allow you down. The small black costume of desserts will not want to be tricked up at all, but I do like to accessorise with just a couple of sprinkles on leading.


75g butter, as well as added for greasing the baking tins

475g (2 cups) caster sugar

¼ cup vegetable oil

2 eggs

250ml milk

2 tsp vanilla extract

300g (2 cups) plain flour

1 cup unsweetened Dutch-approach cocoa powder

2 tsp baking powder

1½ tsp bicarbonate of soda

1 tsp salt

¼ cup darkish chocolate sprinkles

For the chocolate icing

250g butter, softened

400g icing sugar

½ cup unsweetened Dutch-method cocoa powder

50ml thickened product

2 tsp vanilla extract

pinch of flake salt


1. Heat your oven to 160C lover-compelled (180C standard). Grease and line the bases of 2 x 24cm spherical baking tins. With a stand mixer equipped with a paddle attachment, cream the butter and sugar together. Insert vegetable oil, eggs, milk and vanilla and combine to blend.

2. Sift the flour, cocoa, baking powder and bicarb into a different bowl, then incorporate the salt and combine alongside one another. Add dry ingredients to the soaked and blend on small velocity right until just combined. Add 200ml of boiling h2o and combine for 30 seconds to mix. Divide the batter between the two cake tins and location on the exact same rack of your oven. Bake for 30-35 minutes until a skewer inserted into the cake arrives out clean. Permit to interesting for a handful of minutes, then turn out onto a rack and cool wholly.

3. For the icing, incorporate substances in the clean up bowl of a stand mixer equipped with the whisk attachment. Blend on very low pace for 1 moment, then beat at substantial speed for a even more minute.

4. To assemble cake, unfold a layer of icing on 1 cake and invert the other on prime. Spread top of the other cake generously and protect sides of the cakes as nicely. Scatter with sprinkles to serve.

Adam’s idea Dutch-approach cocoa powder is considerably darker in colour than other types of cocoa powder and will give your cake and icing a wealthy, high-class color. Search for it on the labels of important models.