The ultimate easy chocolate cake

by Ally Cohen
Ultimate Easy Chocolate Cake by Sarah Graham
Reading Time: 3 minutes

Sarah Graham, the culinary genius behind the beloved cookbook Bitten cookbook, gives her take on the classic 6-minute easy chocolate cake recipe, guaranteed to tantalise your taste buds. With simple ingredients and easy steps, this chocolate cake is a delectable treat for Mother's Day.

Ingredients: 

Sarah Graham’s chocolate cake requires basic pantry staples and a few extra additions for that extra oomph. Here’s what you’ll need:

  • 1 cup sugar
  • 1 cup cake flour, sifted
  • 3/4 tsp baking powder
  • 3/4 baking soda
  • 3 level Tbsp cocoa powder
  • 1 heaped tsp instant coffee granules
  • A pinch of salt
  • 2 eggs
  • 1/2 cup milk
  • 1 Tbsp cooking oil
  • 1 Tsp vanilla essence
  • 1/2 cup boiling water

Instant icing

  • 1 (very) heaped Tbsp smooth peanut butter
  • 1 (very) heaped Tbsp nutella spread
  • 1-2 Tbsp boiling water

Method to make this ultimate easy chocolate cake:

  1. Preparation: Preheat the oven to 180°C and prepare your preferred cake tin by greasing it lightly.

  2. Combine dry ingredients: In a large mixing bowl, Sarah suggests starting with the sugar and then sifting over the flour, baking powder, baking soda, and cocoa. Next, add in the instant coffee and a pinch of salt.

  3. Prepare wet ingredients: In a separate measuring jug, whisk together the eggs, milk, oil, and vanilla essence until well combined.

  4. Mixing: Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.

  5. Add boiling water: Slowly add the boiling water to the mixture, stirring as you pour. Mix until everything is well incorporated.

  6. Baking: Transfer the batter into the prepared cake tin and bake for approximately 20 minutes or until a skewer inserted into the centre comes out clean.

  7. Prepare instant icing: While the cake is baking, prepare the icing by mixing smooth peanut butter and Nutella spread with 1-2 tablespoons of boiling water until smooth and spreadable.

  8. Decoration: Once the cake is baked and cooled, ice it generously with the prepared icing.

Treat yourself and your loved ones to the decadent pleasure of Sarah Graham’s Ultimate Easy Chocolate Cake. For the complete recipe and more culinary delights, visit here: Ultimate Easy Chocolate Cake

FAQ’s for the ultimate easy chocolate cake

Can I use dark chocolate instead of cocoa powder in Sarah Graham’s chocolate cake recipe?

While Sarah Graham’s recipe calls for cocoa powder, you can experiment with using dark chocolate. However, the texture and taste may vary slightly.

Can I substitute almond milk for regular milk in this chocolate cake recipe?

Yes, you can substitute almond milk for regular milk if you prefer or have dietary restrictions. However, it may slightly alter the flavour and texture of the cake.

Is it necessary to use instant coffee granules in the cake batter?

Instant coffee granules enhance the chocolate flavour in the cake, but you can omit them if you prefer a pure chocolate taste.

Can I make the chocolate cake without eggs for a vegan version?

Yes, you can explore egg substitutes such as mashed bananas, applesauce, or commercial egg replacers to make a vegan-friendly version of the cake.

What size cake tin should I use for Sarah Graham’s chocolate cake?

Sarah Graham’s recipe does not specify a particular cake tin size. You can use a standard round cake tin or adjust the baking time accordingly if using a different size.

How long should I wait before icing the chocolate cake?

It’s essential to allow the cake to cool completely before icing to prevent the icing from melting or sliding off.

Can I freeze the chocolate cake for later consumption?

Yes, you can freeze the chocolate cake once it has cooled completely. Wrap it tightly in plastic wrap and foil before placing it in the freezer for up to three months.

What type of peanut butter works best for the instant icing?

Smooth peanut butter is recommended for the instant icing to achieve a creamy texture. However, you can use crunchy peanut butter if you prefer added texture.

Can I add chopped nuts or chocolate chips to the cake batter for extra flavour?

Yes, you can customize the chocolate cake by adding chopped nuts, chocolate chips, or other mix-ins to the batter before baking.

How can I store leftover chocolate cake?

Store any leftover chocolate cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Related Articles

Leave a Comment