Chocolate Cake with Pecan Chocolate Icing
This cake is excellent with vanilla ice cream which compliments the chocolate icing perfectly. Enjoy!
Ingredients
Serves: 18
- 125g butter
- 125g margarine
- 60g dark chocolate
- 1 cup (250ml) water
- 2 cups (250g) unbleached plain flour
- 2 cups (400g) white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon bicarb soda
- 1/2 cup (125ml) buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla essence
- 125g butter
- 60g dark chocolate, melted
- 6 tablespoons milk
- 4 cups (480g) icing sugar
- 1 teaspoon vanilla essence
- 1 cup chopped pecans
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Preheat oven to 180 degrees C. Grease one 20x30cm cake tin.
- In a small saucepan combine 125g butter, 125g margarine, 60g chocolate and water. Heat until chocolate is melted; set aside.
- In a large bowl combine flour, sugar, cinnamon and bicarb soda. Make a well in the centre and pour in buttermilk, eggs and vanilla. Add melted butter/chocolate mixture and beat until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes or until cake tests done. Five minutes before cake is done, make icing.
- To make icing: In a saucepan combine 125g butter, 60g chocolate and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in icing sugar, 1 teaspoon vanilla and nuts. Ice cake while still warm. Allow to cool totally before cutting.
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Reviews and Ratings
Global Ratings:
(68)
Reviews in English (55)
This is one of the best and easiest 'from scratch' cakes I've ever made. It's definitely a No Fail recipe made exactly as is. Believe it or not, it tastes even better the next day (If there's any leftover!) I usually skip the nuts in the frosting because I prefer it plain. Also, if you don't have buttermilk on hand, you can make your own by mixing 1 Tbsp white vinegar or Lemon juice with 1 cup of milk. Let it sit until it clots (about 5 to 10 minutes) and add according to recipe instructions. One last thing is the frosting usually cooks a little strange. As I'm cooking it on the stove about the time it's supposed to get bubbly around the edges, it seems to 'separate'. However, once I beat in the powdered sugar with my mixer, everything is fine. The first time I made it, I threw it out because I thought it was ruined when it seperated, but when I made my second batch and it happened again I decided to just beat it with the powdered sugar to see what happened and it turned out perfectly. - 27 Jul 2007 (Review from Allrecipes USA and Canada)
Makes a nice cake. Based on my experience making the recipe, I would suggest the following changes: 1) Increase the chocolate by a 1/2 oz 2) Add an extra 1/2 cup flour 3) Omit cinnamon 4) Replace some water with prepared coffee 5) decrease amount of frosting by 1/2. - 12 Jun 2005 (Review from Allrecipes USA and Canada)
I couldn't believe how easy this recipe was! I made it for a family get together, and it was a huge success. This cake was wonderfully moist, and delightfully chocolatey! My nine year old even asked me to save a piece to put in his lunchbox the next day. Not surprisingly, when I asked the crowd if anyone wanted to take home some leftovers, everyone requested cake. The only problem was, there was nothing left of it but a few crumbs in the bottom of the pan! I have a feeling that I am now the official "dessert bringer" for all family get togethers, and that this recipe will be used again and again... - 27 May 2002 (Review from Allrecipes USA and Canada)