Go Bruce! Choccy Cake Recipe | How to make Go Bruce! Choccy Cake

Go Bruce! Choccy Cake

Celebrating a birthday? Craving chocolate cake and want to eat the entire thing Bruce Bogtrotter style? There's no judgement here...

You can bake this in two 20cm tins or as a traybake using any 20-25cm traybake tin.

Catch Blondies Kitchen cooking their recipe live at our Virtually Taste: Sunday Showdown on 17th May. RSVP to the event here.

Preheat the oven to 180C/160fan/Gas Mark 4 and grease and line your tin with a drizzle of the oil.
Put all of the cake ingredients in a large bowl apart from the boiling water and whisk together with electric beaters until combined.
Gradually add the boiling water to the mix, beating between each addition until it's smooth and velvety like a Galaxy advert. The mix will be runny, which is why the cake is so soft and moist (our worst word but until a replacement gets invented you get the drift)
Divide the cake between two round 20cm tins or tip the entire lot into a larger traybake tin. Bake for approx. 25 mins (all ovens vary) until bouncy to touch and a skewer inserted comes out clean.
Remove from the tin and leave to cool completely before icing.
While it cools, get beating your buttercream. Add the butter and half the icing sugar to a large bowl, with a pinch of salt. Beat well and then add the remaining half of icing sugar with the cocoa powder. Beat on a high speed until it’s smooth. Add 1 tbsp of the milk and beat again, until the consistency is smooth and silky. If needed, add the other tbsp. You want the buttercream to be smooth and easily spreadable like a good tub of Lurpak.
Smooth over your cooled cake with the back of spoon or palette knife. You could top with sprinkles, chocolates, or anything else you like. Swoon over your delicious creation, then devour.

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Dessert

Dinner Party

Intermediate

Recipe Information

Preparation Time

20 minutes

Cooking Time

25 minutes

Serves

Difficulty

Intermediate

Ingredients

225g plain flour
350g golden caster sugar
85g cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp bicarb
2 eggs, beaten
250ml milk
125ml veg or sunflower oil
250ml boiling water
for the buttercream:
250g unsalted butter, softened
450g icing sugar, sifted
2 tbsp cocoa powder
2 tbsp milk

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Celebrating a birthday? Craving chocolate cake and want to eat the entire thing Bruce Bogtrotter style? There's no judgement here...

You can bake this in two 20cm tins or as a traybake using any 20-25cm traybake tin.

Catch Blondies Kitchen cooking their recipe live at our Virtually Taste: Sunday Showdown on 17th May. RSVP to the event here.

Preheat the oven to 180C/160fan/Gas Mark 4 and grease and line your tin with a drizzle of the oil.
Put all of the cake ingredients in a large bowl apart from the boiling water and whisk together with electric beaters until combined.
Gradually add the boiling water to the mix, beating between each addition until it's smooth and velvety like a Galaxy advert. The mix will be runny, which is why the cake is so soft and moist (our worst word but until a replacement gets invented you get the drift)
Divide the cake between two round 20cm tins or tip the entire lot into a larger traybake tin. Bake for approx. 25 mins (all ovens vary) until bouncy to touch and a skewer inserted comes out clean.
Remove from the tin and leave to cool completely before icing.
While it cools, get beating your buttercream. Add the butter and half the icing sugar to a large bowl, with a pinch of salt. Beat well and then add the remaining half of icing sugar with the cocoa powder. Beat on a high speed until it’s smooth. Add 1 tbsp of the milk and beat again, until the consistency is smooth and silky. If needed, add the other tbsp. You want the buttercream to be smooth and easily spreadable like a good tub of Lurpak.
Smooth over your cooled cake with the back of spoon or palette knife. You could top with sprinkles, chocolates, or anything else you like. Swoon over your delicious creation, then devour.

Browse by tags

Dessert

Dinner Party

Intermediate

Recipe Information

Preparation Time

20 minutes

Cooking Time

25 minutes

Serves

Difficulty

Intermediate

Ingredients

225g plain flour
350g golden caster sugar
85g cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp bicarb
2 eggs, beaten
250ml milk
125ml veg or sunflower oil
250ml boiling water
for the buttercream:
250g unsalted butter, softened
450g icing sugar, sifted
2 tbsp cocoa powder
2 tbsp milk

Most popular

Sri Lankan Mutton Rolls

Arrive at any Sri Lankan household in the late afternoon and you will be treated to what the locals call ‘Short Eats’, which is similar to an afternoon tea...