This is a deliciously moist chocolate recipe, and also a beautiful one. A classic that will make a great addition to your repertoire. There is also delicious chocolate fudge frosting recipe that can be used in many other recipes.
For the cake:
2/3 cup vegetable oil, plus extra for greasing
1/4 cup cocoa powder, plus extra for dusting
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup light brown sugar
3 tbsp corn syrup
2 large eggs, at room temperature
2/3 cup milk
For the frosting:
24 tbsp unsalted butter, at room temperature
3/4 cup cocoa powder
3 cups confectioner's sugar
2 tbsp milk, if necessary
2 x 9 inch round cake pans
1. Preheat the oven to 350 degrees F (180 degrees C). Grease the pans and dust with cocoa powder. In a large bowl, sift together the flour, cocoa, baking powder, and salt. Mix in the sugar.
2. Gently heat the corn syrup until runny and leave to cool. In a separate bowl, using an electric mixer with a balloon whisk, beat together the eggs, oil, and milk. Whisk the egg mixture into the flour mixture until well combined. Gently add the syrup and divide the batter between the pans.
3. Bake the cakes in the middle of the oven for 18-20 minutes, until springy to the touch, and a skewer inserted into the middle comes out clean. Leave to cool in the pans for a few minutes, then turn out to cool completely on a wire rack.
5. To make the frosting, melt the butter over low heat. Stir in the cocoa powder and cook gently for a minute or two, then leave to cool. Sift the confectioner's sugar into a bowl. Pour the cooled melted butter and cocoa into the confectioner's sugar and beat to combine. If the mixture seems dry, add the milk, 1 tablespoon at a time, until you have a smooth, glossy frosting. Leave to cool for up to 30 minutes. It will thicken as it cools.
6. When thick, use half the frosting to fill the cake and the other half to top it.