Recipe Index

Ingredients

• 1 3/4 cups plain flour
• 1 3/4 cups caster sugar
• 3/4 cup cocoa powder
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water
• 7 oz plain chocolate, broken into pieces
• 3/4 cup plus 1 Tbsp. (13½ Tbsp) double cream

Method

1. Heat the oven to 350°F. Grease and line two 8-inch round cake pans.
2. Whisk the flour, sugar, cocoa, baking powder, and baking soda in a large bowl. Add the eggs, milk, oil, and vanilla and beat until smooth, about 2 minutes.
3. Stir in the boiling water; the batter will be thin. Divide evenly between the pans.
4. Bake for 30 to 35 minutes, until risen and a tester comes out clean. Cool in the pans for 10 minutes, then turn out and cool completely.
5. For the icing, heat the cream until just steaming, pour over the chocolate, leave for 2 minutes, then stir until smooth and glossy. Cool until thick enough to spread.
6. Sandwich the cakes with some icing and spread the rest over the top and sides. Leave to set briefly before slicing.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)