Chocolate cake with icing

Recipe for an easy and delicious chocolate cake with icing.

This recipe makes enough for a traybake tin of approx. 33x23cm.

Course Dessert

Cuisine Gourministeriet

Nøgleord Traybake cake

Total Time 45

Servings servings

Calories 443kcal

Melt the butter and chocolate in a saucepan and let it cool well - without letting it set.
Whisk the eggs, golden caster sugar and soft light brown sugar with a hand mixer until pale, thick and fluffy.
Mix the remaining dry ingredients in a bowl.
Whisk the milk into the egg mixture, then add the dry ingredients.
Whisk these well into the egg mixture too. I just use a balloon whisk.
Finally, add the butter and chocolate mixture and whisk it into the cake batter.
Line a traybake tin with baking paper, or grease it with a little butter or oil, and pour in the batter.
Bake the chocolate cake in a preheated oven at 180°C, conventional oven (top and bottom heat), for approx. 30-35 min.
Ovens vary a great deal, so check with a skewer that the cake is baked through. If batter clings to it, the cake needs a little longer.
Let the cake cool completely before topping it with the icing.

Mix the icing sugar with the cocoa powder and stir in the water a little at a time. I use a balloon whisk so I can be sure all the lumps are worked out.
Top the cooled cake with the icing and, if you like, sprinkles, desiccated coconut or similar.