Cocoa Cake With Easy Buttercream Frosting Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

Steps:

• Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
• Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

Steps:

• In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter or grease a 9 × 13-inch cake pan.
• In a large mixing bowl, stir together the flour, sugar, cocoa, salt, and baking soda until blended. Make an indentation in the center of the dry ingredients and measure in all the remaining ingredients, except the frosting.
• Mix at low speed with an electric mixer, scraping the sides of the bowl with a spatula, until all the ingredients are well blended. Turn the mixer speed to high and beat for 2 to 3 minutes, until the batter is smooth and light.
• Pour the batter into the prepared pan and bake in the center of the oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Cool the cake on a wire rack. Frost the cake when it is completely cooled.
• Cocoa Buttercream Frosting
• Melt 8 tablespoons (1 stick) butter in a saucepan. Remove from the heat. Stir in 2/3 cup unsweetened cocoa, 3 cups powdered sugar, 1/3 cup heavy cream, and 1 teaspoon vanilla extract, and continue to stir until the frosting is smooth and creamy.