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This cake is all about the frosting. Wavy chocolaty frosting atop a deliciously simple cake.
Perfect for celebrations, birthday parties or just when you fell like a big slice of chocolaty goodness.
170g unsalted butter, room temperature
250g soft brown sugar
2 large free range eggs
1.5 teaspoons baking soda
1.5 cups whole milk
340g plain flour
3 teaspoons baking powder
1 x 26 cm round removable bottom baking tin lined and greased
Stand mixer with whisk attachment
170g unsalted butter, room temp
170g cream cheese, room temp
2 cups icing sugar
¼ cup cocoa
1 teaspoon vanilla essence
Sprinkles for decoration
Prep time: 30 mins
Cooking time: 1 hour plus cooling
Preheat the oven 160C° bake.
Cake: Begin by sifting the plain flour, baking powder and cocoa into a bowl and then whisk to combine. Then whisk the baking soda into the milk until fully dissolved. Using the stand mixer, whisk the butter and sugar together until pale and creamy. Then add the eggs one at a time, whisking between each addition until fully combined. Then add in the milk mixture and the flour mixture and whisk until fully combined. Pour the mixture into the tin so its nice and level, then bake for 1 hour, until a skewer inserted in the centre comes out clean.
Remove, cool in the tin before icing.
Icing: place the room temp butter, cream cheese and vanilla essence into the bowl of the stand mixer with the whisk attachment. You can also use a hand held mixer for this stage if it’s easier. Beat until combined. Sift in the cocoa and icing sugar and beat until fully combined. Place the icing onto of the cooled cake, and smooth all over the top & down the sides of the cake. Finish by decorating with your favourite sprinkles.