Updated: Oct 23, 2018
This recipe makes the most divine chocolate cake I have ever eaten. My 5 year old daughter recently helped me make and decorate it for her 2 year old sister's birthday. Like all our recipes, I have included adaptations to suit your allergies.
3 cups self-raising flour* (or gluten free flour blend)
1 cup sugar
1 1/2 tsp vanilla essence
3/4 cup cocoa powder
2 tsp baking soda, sifted
200mL vegetable oil
1 cup milk* (dairy free if required)
3 large eggs* (or add 2Tbsp white vinegar and additional 50mL of suitable milk)
1 cup boiling hot coffee (made with 1 level tsp coffee and 250mL water)
240g (1/2 tub) Kremelta* (for soy free use Chefade)
1 tsp vanilla essence
1-2 cups icing sugar (depending on stiffness required)
1-2 drops pink food colouring (or 1/2 tsp beetroot juice)
* If allergic to ingredient please choose option in brackets
Preheat the oven to 160°C fanbake.
Grease a 30cm cake tin or 2x 20cm tins and line the bottom with baking paper.
Place all ingredients except for frosting and raspberries in a large bowl, electric mixer or food processor and mix until the ingredients are combined and the butter is fully mixed in.
Pour into prepared tin and smooth top.
Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin.
The cake will keep for about a week in a sealed container in the fridge.
Cream shortening with a high speed mixer using whisk attachment until light and fluffy, approximately 10-12 minutes.
Add vanilla and colouring. Gradually add icing sugar in ¼ cup amounts until to desired stiffness. Scrape down bowl every now and again.
Store unused frosting in refrigerator for 1 week or freezer for 1 month. Allow to reach room temperature before using. It should be soft but not melted.
Decorate your beautiful cupcakes and enjoy.
Note: If icing is lumpy it needs to be softened further.