One Bowl Chocolate Cake

one bowl chocolate cake

INGREDIENTS:

  • 150g unsalted butter
  • 220g brown sugar
  • 100g good quality dark chocolate
  • 50g Dutch-processed cocoa
  • 160ml milk
  • 3 large eggs, room temperature
  • 170g plain flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (skip this if using salted butter)
Chocolate Fudge Frosting
  • 100g good quality dark chocolate
  • 50g unsalted butter, softened and at room temperature
  • 150g icing sugar, sifted
  • Pinch of salt
  • 1-2 Tbl of milk
METHOD:
  1. Preheat oven to 170°C. Grease and line a 20-21cm square tin.
  2. In a large pot or mixing bowl over simmering water, add the butter, sugar, chocolate, cocoa and milk. When butter and chocolate has melted, remove from heat and whisk to combine. Allow to cool for 5 minutes.
  3. Add the eggs to the chocolate mixture and whisk to combine. Sift over the flour, baking powder, baking soda and salt then gently stir to mix.
  4. Scrape batter into tin and bake for 45-55 minutes or until a skewer comes out clean.
  5. Cool in tin for 5 minutes then turn out and cool completely on a wire rack. Cake will keep for a few days in an airtight container (a quick zap in the microwave will get it all warm, melty and soft again).
Chocolate Fudge Frosting
  1. In a bowl over simmering water, melt chocolate then remove from heat. Beat in softened butter (make sure it is room temp. Cold butter is bad news in this case). Sift over icing sugar and salt then beat until combined. Add enough milk until it is a spreadable consistency.
  2. Ice cooled cake and leave to set.
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