Wishing you a happy Easter!
Nigella Lawson’s old-fashioned chocolate cake is one our family favorite, and I’ve baked it several times. It’s indeed one of the easiest and delicious cake to work up.
Since I’ve done this a few times thought of tweaking the recipe a bit this time; opted not to frost the cake, instead crammed the cake layer with whipped cream and dusted with confectionery sugar . My little one was bighearted to share her candy coated Chocolate Eggs to top the cake.
I am very happy as how the cake tasted particularly the texture. Holla! A new recipe is here 🙂
- Cake flour – 200 grams
- Unsalted butter – 170 grams, @ room temperature
- Egg – 2, @ room temperature
- Caster sugar – 200 grams
- Heavy cream – 140 mls, @ room temperature
- Baking powder – ½ teaspoon
- Coco powder – 30 grams
- Vanilla essence – 1 teaspoon
- Ground cinnamon – 1/4 teaspoon
- Salt – ¼ teaspoon
Preheat the oven to 180C. Grease two 7 inches round cake tins and line the base with a baking sheet. Sift the flour, coco powder, baking powder, salt and ground cinnamon.
In mixing bowl, Beat the butter, sugar, essence till fluffy. Beat in the eggs one at a time till well combined. Gradually add the flour and cream. Mix well till everything is well combined. Make sure not to over beat.
Spread the mixture into the prepared cake tins and bake for 25-30 minutes or till the toothpick comes out clean when inserted in the center of the cake.
When the cakes are cooled completely, frost the cakes as desired.