Rich Chocolate cake

Chocoholic heaven... Rich Chocolate cake :) very simple and easy to make this very rich and moist chocolate cake.. 

Ingredients

Chocolate Cake

1 cup plain flour

1 cup  sugar

1/2 cup cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon espresso powder

1/2 cup milk

1/4 cup vegetable oil

1 egg

2 teaspoons vanilla extract

1/2 cup boiling water

Chocolate Frosting

3/4 cup butter, softened

1/2 cup cocoa

2 1/2 cups icing sugar

1/4 cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

Instructions

Preheat oven to 180C. Prepare 10 x 20 cm cake tin or 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Pour the batter into prepared pan.

Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.