The Ultimate Chocolate Cake by Sabrina Alwan

This cake is the ultimate cake in the sense that it is exactly what you expect. Nothing out of the ordinary yet manages to be perfect all at the same time. It’s a one bowl mix (my favourite type of recipe) with no tools involved so the kids can help you as well. There’s no holding back with this one so if you or your family are trying to be healthy either try and make something else or limit yourself to the tiniest piece (almost impossible to do!).

The measurements make 1 8×8 inch cake / 12 cupcakes.

The Cake

6 tablespoons (85 grams) unsalted butter, at room temperature

3/4 cup (145 grams) firmly packed dark brown sugar

2 tablespoons (25 grams) granulated sugar

1 large egg

1 large egg yolk

3/4 cup (175 ml) buttermilk 

1 teaspoon (5 ml) vanilla extract

1/2 cup (41 grams) cocoa powder

1 cup (125 grams) all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon table or fine sea salt

The Frosting

2 ounces (55 grams) unsweetened chocolate, melted and cooled

1 1/2 cups (180 grams) icing sugar (sifted if lumpy)

1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature

Pinch of fine sea salt 

1 tablespoon cream or whole milk

1/2 teaspoon vanilla extract

Make The Cake

Heat the oven to 350°F (175°c). Line the bottom of an 8-inch cake tin with parchment paper, and grease the parchment and exposed sides of the pan. In a large bowl beat the butter and both sugars until fluffy. Bring everything to the centre of the bowl and add the egg, yolk and vanilla and beat until combined. Add the buttermilk and mix again (your batter might look lumpy but this is fine). 

Sift your flour, baking soda, baking powder, cocoa and salt over the batter bowl. Stir slowly until combined and scrape the bowl down. The less you handle the cake the better so be as minimal with the stirring as you can. Scoop batter into the pre greased cake tin and bake for 25 to 35 minutes, until a toothpick inserted into the centre comes out clean. Allow to cool for approximately 10 mins. Flip out onto a cooling rack and then allow to completely cool off before frosting.

Make The Frosting

Place all the frosting ingredients into a bowl and whisk until the mixture is smooth. You can beat the butter, sugar and salt first but the easy way is dumping it all in. Scoop the frosting onto the cooled chocolate cake. Swirl it around or make any pattern you like. Finish with whichever topping you prefer. We used strawberries but you literally could use anything! Rainbow sprinkles, sweets, fruit or my personal favourite plain with a scoop of ice cream.  

Enjoy and don’t eat it all in one go. ‘’It serves 16 people.’’