We back on our bullshit. Welcome back happy bakers, I’m so glad I haven’t put you off just yet. I mean, despite this being an awesome ass blog, I feared my failures might put you off. Yet here you silly/awesome kids return for more. I love you guys
Ok honey, cake me.
Today on BADI BAKED IT *Dragon Ball Z Voice* we make a, BOMB ASS CHOCOLATE CAKE. For whatever reason, this is the easiest cake ever and has never failed me unlike others, cough cough, vanilla. Ladies and gentlemen, let me bring you the good tidings of this chocolate cake. Guys, my sister fully catfished with this cake and pretended that she made it. She put it as her story with this here exact quote “your #WCW is at it again”. Along with the great taste, it is also stupid simple and almost impossible to fuck up. Guys, I am shook.
Anywho, let’s get into this bitch.
What we need esse?
1 1⁄2 cups cake flour
1 cup sugar
1⁄3 cup cocoa
1⁄2 teaspoon salt
1 teaspoon baking soda
1 cup water
1⁄2 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups icing sugar
1.25 cups whipping cream
1 teaspoon vanilla
(Don’t trust me on this one, I’m still playing around with the density and sweetness)
How we making it homes?
- Combine the dry items ingredients in a bowl using a fork.
- Combine wet ingredients in a separate bowl/container.
- Mix dry and wet ingredients in a bowl mixing together with a fork.
- Split the mixture and transfer mixture into two greased and powdered/lined cake pan or cupcake tins.
- Bake at 180 degrees C for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
- Let cool
- Use electric mixer to beat cool frosting.
- Stir in vanilla and cocoa.
- Gradually add sugar until you reach a frim consistency while beating
- Frost that thang
How did it go hombre
A bunch of things were happening during the baking of this cake. First, I started making this cake at around 1am. My sister, a friend and myself decided to make the most of our Fridays night by indulging in bottomless MCC and catching the Premier of Star Wars, which was incredible.
Secondly, I had to bake the actual cake at my one sisters house and she isn’t much of a baker, so I had to trek all my equipment and ingredients to her house to bake. I mean everything except the oven had to be packed into my boot. It’s the first time I notice how many things really go into baking, and honestly, it wasn’t so bad. I feared i’d tumble over from the sheer weight of things, but nope, all gravy.
Finally, I had to transport the cake to my other sister’s house and since I used fresh cream again, I thought it would be best to assemble and refrigerate at the third location. (not gonna lie, kinda feeling like I’m engaging in cookie espionage or something.
So as per usual, bake the cake until it is ready, at the 30-minute mark, stick a clean dry knife into the center of the cake to ensure it is fully baked. Once fully baked allow to fully cool, again I did this overnight. Prep the frosting just before serving as the cream is not necessarily going to stay fresh too long but if you want to work before hand, make some simply syrup and brush over your cake so that it does not dry out too much.
The cake batter seems really thin while spreading but don’t you worry, as long as it is even it will lift up nicely.
Anywho, this really is that simple. Like peep the pictures. Its really that simple and I get rave reviews every gosh darn time. I don’t know man, there isn’t anything else to say honey. Just go make it, you feel me?
Ok kiddie, get to baking 😊