Easy Chocolate Cake
Ingredients:
2 cups SR flour
2 cups sugar
½ cup Cocoa
1 cup oat milk (or rice milk)
4 tsp ‘No Egg’ in 120ml water
120g melted Nuttelex
Method:
- Preheat oven to 180 degrees
- Grease 2 cake tins or set up 24-36 patty cases and set aside
- Place all ingredients into a bowl
- Using an electric beater, mix all the ingredients thoroughly (for about 3 minutes) Make sure that there are no lumps and that the mixture is shiny and smooth. (You can use a stand mixer if you have one)
- Pour the batter into your prepared cake tins or patty cases.
- Place them in the oven until cooked and a skewer comes out clean when inserted. (About 30-40min for large cakes and about 12-15 minutes for the cupcakes)
- Place the cakes on a cooling rack to cool completely before icing.
ICING
Ingredients:
2 cups Pure Icing sugar
2 tbs cocoa
Boiling water
Method:
- Place the icing sugar and cocoa into a small bowl.
- Add a little bit of boiling water and mix thoroughly
- Keep adding a little bit of water at a time, until you get your desired thickness (this varies a little for me depending on whether I am piping it on to the cupcakes, or smoothing it on with a spoon or a knife on to the large cakes) Either way, it needs to be smooth and lump free.
- Ice your cooled cakes and add your favourite decorations. Enjoy!
