chocolate butter icing

Chocolate Butter Icing – Silky and Smooth

butter icing
chocolate cupcakes

You will fall in love with this silky smooth chocolate butter icing which is in deed the most delicious, perfect frosting for your chocolate cake !

Make this beautiful icing in advance and store it in a plastic box and place in the fridge to use it whenever you need to frost a cake. Super easy! It will stay fresh for several weeks!

Never forget to add the required amount of lemon juice. It creates magic! Do an experiment without it and with it! You will instantly notice the beautiful blend of sweet flavours enhanced by lemon juice.

Also, its very important to stick to the 2:1 proportions in measuring icing sugar and margerine to achieve the best results. Always the amount of margerine should be exact half of icing sugar.

You will need the following ingredients;

Icing sugar300 g
Margerine / Spread125 g
Cocoa powder4-5 tbsp
Lemon juice1 tsp
Salt and Vanilla essence 3 pinches and 1 tsp
Milk2 tbsp
The best electric hand mixer for cakes – Kenwood HM520

Let’s whip it;

  • Using a seive, swift the icing sugar until no hard bits remain
  • In a large bowl add margerine and beat in high speed with an electric hand mixure, until creamy
  • Add icing sugar, cocoa powder, lemon juice, salt and milk
  • Beat for several rounds until everything blends into a smooth and creamy texture
  • You chocolate butter icing is ready to use
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chocolate cake with butter icing

Chocolate cake – With Delicious Butter Icing

chocolate cake with butter icing

Delicious in every mouthful with its soft sponge and creamy chocolate butter icing on the top, this Chocolate cake is everyone’s dream cake!

Even for an absolute novice, making this cake, metaphorically speaking, is a ‘piece of cake’. It is perfect for birthday parties or as the birthday cake itself  for the event.

Make this once and you will never go for ready-made chocolate cakes on supermarket shelves. Even if you buy one and bring home, your kids will spot the difference and demand yours being your fiercely-loyal chocolate cake fans.

I suggest you stick to a good quality spread or margerine to make the icing.  Some prefer to use butter but in my opinion butter gets too thick and less appealing in cold weathers.

So, let’s start making this delicious treat;

Self raising flour 250 g
Stork spread/Magerine 250 g
Caster sugar 250 g
Eggs 4 medium
Lemon 1 tsp
Vanila essence 1 tsp
Baking powder 1 tsp
Cocoa powder 3 tbsp
Salt 2 pinches
Milk  2 – 3 tbsp

Let’s make it:

Set the oven to 180 C . (Temperature conversion chart  is given under Tips)

Cream it

  •  Beat butter and sugar together until creamy, using an electric hand mixer  (3 mins)
  • Add eggs, one at a time. Beat well after each addition (2 mins)
  • Add vanilla essence,  lemon juice, salt and beat for two rounds
  • Mix baking powder,  flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter(Do not use the electric mixer at this point)
  • Add milk
  • Finally, give a good mix with a wooden spoon going clockwise

Tray it

  • Line up a baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula, leaving some space on the top for the cake to rise
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Bake it

  • Place the tray in the oven and bake for 20 – 25 mins. In the first 10 mins never open the oven door.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove from the tray and place it on a cooling rack to cool off completely. This will take 2 -3 hrs.
  • Your cake is ready to ice now.

Tip : If the top of your cake has got a nice brown colour but the middle is still very runny, immediately cover the top of the cake with a foil or baking sheet.  This will allow the middle of the cake to bake without damaging the upper crust

To make the butter icing you will need :

Icing sugar 300 g
Good quality spread or margerine 125 g
Cocoa powder 5 tbsp
Milk 3 tbsps
Lemon 1 tsp
vanilla  a few drops
 Sprinklers to decorate
  • Sieve icing sugar to get rid of hard bits
  • Beat icing sugar and margering together
  • Add milk, vanilla and lemon.
  • Beat in high speed until the consistancy is creamy
  • Your chocolate icing is ready

Now Ice the cake :

  • Cut the cake into four squares. Remove the top crust slowly without damaging the cake
  • Slice them  from the middle with a long knife, dipped in hot water
  • Spread icing on the bottom layer
  • Place the top layer, press softly
  • Spread icing on top, throw a handful of sprinklers
  • Place in the fridge
  • Take out 20 mins before serving
  • Serve on a pretty plate with a small spoon on the side
  • Yummy!