Rich Chocolate Cake with Chocolate Buttercream

It is wrong to bake for someone else without testing it myself. And for that reason I ended up baking for myself. In a way it was a perfect timing because I ran out of cakes for breakfast.


 
Not so pretty frosting I know. It's not difficult to ice the cake. All you need is an icing knife. Mine never look neat because I always rush to get things done (you see I normally bake in the afternoon and rush to ice the cake before bedtime so we can have them for breakfast the next day). I would have invested more effort if they were for friends.

Here is the recipe for rich chocolate cake:

Cake
397g self raising flour
454g sugar
170g cocoa powder
1.5 tsp bicarbonate soda
1.5 tsp baking powder
2 free range eggs
250g milk
2 tsp vanilla extract
250g hot boiling water

Chocolate Buttercream
226g President French Slightly Salted Butter (room temperature)
150g Dark Chocolate (melted)
460g Icing Sugar
4 tbsp milk (more if needed)
  1. Preheat oven 150 degree
  2. Separate both dry and wet ingredients
  3. Mix the wet to dry ingredients. Beat with mixer till incorporated
  4. Add hot boiling water and beat till all ingredient incorporated
  5. Bake in 2 pan (I've tried baking in both 20 cm and 23 cm) for 50 to 1 hour (or till cook). Difference is you get a thicker layer with 20cm pan (see picture below) and slightly thinner layer with 23cm pan (see picture above)
  6. Beat butter, icing sugar, milk and melted chocolate till fluffy. Keep refrigerated. Sandwich and cover the cake with icing when cake is completely cool. 


This were my first attempt. The cake icing looks slightly darker in colour because I mixed some leftover chocolate mascarpone cream icing from my previous baking with chocolate buttercream icing.

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