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Elsie's seriously chocolate cake

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We hope you got insight from reading it, now let's go back to elsie's seriously chocolate cake recipe. You can cook elsie's seriously chocolate cake using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Elsie's seriously chocolate cake:

Use of For the cake:.
You need 225 g of plain flour.
Provide 300 g of dark brown sugar.
Use 85 g of cocoa powder.
Take 1 tsp of baking powder.
Get 1 tsp of bicarbonate of soda.
Use 2 of free-range eggs.
You need 250 ml of milk (we used coconut milk).
Get 125 ml of vegetable oil.
Prepare 2 tsp of vanilla extract.
Get 250 of ml/9fl oz boiling water.
You need pinch of salt.
Prepare of For the icing.
Prepare 2 tbsp of seived cocoa powder.
Prepare 175 g of unsalted butter - at room temperature.
You need 125 g of seived icing sugar.
You need 200 g of Nutella.
Provide 2 tablespoons of double cream.

Instructions to make Elsie's seriously chocolate cake:

Put all the dry cake ingredients into a large bowl and mix well.
Add the eggs, milk, oil and vanilla extract and stir until fully mixed..
Slowly add the boiling water and stir until mixed. The batter will seem quite thin at this stage..
Line an 8 inch, loose bottomed, square tin with greaseproof paper and pour in your batter..
Place the tin in a pre-heated oven at 180˚C and cook for 35-45 minutes. Check after 25 minutes and cover loosely with foil for the last 10 - 15 mintes if it looks like it is catching on the top..
To make the icing, cream the butter with the sieved icing sugar and cocoa until fully incorporated..
Add the nutella and a drop or two of vanilla essence. Finally, mix in the double cream and place in the fridge until the cake is cooked and cooled completely. You can adjust the balance of icing sugar and cocoa and cream depending on your tastes. We're not too keen on icing that is really swet so we put more cocoa and cream and less icing sugar! Taste as you go to get it just right for you..
Take the icing out of the fridge 15 minutes before you want to use it. We only used half of the icing as we only wanted it on the top of the cake as it was already very moist but, if you like icing, slice the cake in half and put some in the middle too!.
The cake is best stored in the fridge as the icing as cream in it..

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