Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 9 |
Ingredients
For the chocolate cake:
1 1/2 cups All-purpose flour (180 grams)
1 cup Granulated Sugar (200 grams)
1/4 cup Unsweetened Cocoa Powder (25 grams)
1/2 teaspoon Salt (2.5 grams)
1 teaspoon Baking Soda (5 grams)
1 teaspoon Vanilla Extract (5 ml)
1 teaspoon White Vinegar (5 ml)
1/3 cup Olive Oil (80 ml)
1 cup Water (240 ml)
For the chocolate frosting:
8 tablespoon Unsalted Butter, softened to room temperature (115 grams)
1 and 3/4 cups Confectioners’ Sugar (220 grams)
1/4 cup Unsweetened Cocoa Powder (25 grams)
1 1/2 Tablespoons Heavy Cream or Milk, at room temperature (22 ml)
A pinch of Salt
1 teaspoon Vanilla Extract (5 ml)
For the topping:
Raspberries
Chocolate bar
Directions
For the chocolate cake:
Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper or spray with nonstick cooking spray.
In a large bowl, whisk flour, sugar, cocoa powder, salt, and baking soda.
Add vanilla, vinegar, oil, and water to the dry ingredients and stir using a spatula until combined.
Pour batter into the prepared pan and bake for 25-30 minutes. When an inserted toothpick is removed with a few crumbs the cake is done.
For the chocolate frosting:
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add 1 Cup confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Add 3/4 cup more confectioners’ sugar or cocoa powder
If frosting is too thin or another Tablespoon of cream if frosting is too thick.
Spread over top of completely cooled cake
Finishing Touches:
Top cake with fresh raspberries
Using a peeler or grater, make chocolate curls to top cake
I am a huge chocolate fan. In our family we always debate whether chocolate or candy is a favored sweet treat. I will always say chocolate as I will take any kind (except white chocolate).
When I first heard of this recipe I was initially intrigued because I love classic chocolate cake and this is a very simple version of it. I decided to take a chance on it and wow was I hooked! It is soft and spongy and I always put fresh fruit on or in my cake so adding raspberries was a no brainer.
Just a note that this is a 1/2 batch of chocolate frosting because I just add it to the top instead of frosting the whole cake but you can double each recipes if you want to do a layered cake.
Baking can be done with a few simple ingredients, so it’s about simplicity and nostalgia – people are reminded of their childhood. – Paul Hollywood
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