Everything is a phase apparently, in baking trends, fashion and of course parenting- I’m really hoping that’s the case as my 2 and a half year old seems to be in a year-long phase of not sleeping through, spilling drinks for fun and attempting to run into traffic.
On those days when it seems like the kids’ ‘pain in the bum’ phase is never ending, it’s worth remembering that chocolate cake is a constant. It never goes out of fashion and it’s a great way to take the edge off a two year old’s tantrum.
Although I’m a huge fan of chocolate cake, there are surprisingly few of them on the blog. This is a classic moist chocolate sponge which is great on its own or with whatever buttercream or toppings you like.
You will need two 8″ deep sandwich tins, well greased or lined with baking paper.
For the cake
- 250g Self Raising Flour
- 250g caster sugar
- 100g light brown sugar
- 75g cocoa powder
- 100ml boiling water
- 100g creme fraiche
- 200g butter
- 5 eggs
For the buttercream
- 200g butter (at room temp)
- 400g icing sugar
- 15ml boiling water
- 150g white chocolate, broken into pieces (you can use milk or dark chocolate for a different chocolate flavour)
Preheat the oven to 170°C Gas Mark 3.
Kid Job- In a large bowl mix the butter and the sugars together until smooth and creamy.
Grown up and kid job- one by one, crack in the eggs and mix in. Kids generally love a chance to crack an egg or two and if you don’t mind fishing out the lumps of shell, this is a great way to boost their confidence in the kitchen. Add creme fraiche until you have a clumpy batter.
Grown up job- In a separate bowl, mix the cocoa powder with the boiling water to form a thick paste. Add the cocoa paste to the rest of the wet ingredients and mix well.
Kid job- Stir in the flour until just combined (don’t worry if it looks lumpy) and pour as evenly as possible into the cake tins.
Grown up job- Pop into the oven and bake for 25-30 minutes or until a knife inserted into the centre comes out clean.
Allow to cool slightly in the tins before removing.
Whilst cooling prepare the buttercream.
Using a hand whisk or a fork and lots of stamina, beat the butter, icing sugar and water together until pale and fluffy.
Using short bursts of 15 seconds, melt the white chocolate in a microwave safe bowl, stirring well in between each heating.
Pour the melted chocolate into the buttercream while continuing to mix until it’s fully incorporated.
Once the cakes are cool sandwich with the buttercream and pipe or spread a generous layer over the top. I quite enjoyed piping ours until the kids decided it needed sprinkles…