Chocolate Cake

Craving a simple chocolate cake that is sure to please? This one is quick to make, perfect for coffee visits, birthdays, or whenever you're in the mood for something extra delicious.

• 110 g unsalted butter, room temperature
• 100 g sugar
• 90 g brown sugar
• 1 tsp vanilla extract
• 1 large egg
• 100 g all-purpose flour
• 20 g cocoa powder
• 80 g chocolate chips

Chocolate Frosting

• 190 g powdered sugar
• 20 g cocoa powder
• 1 tbsp butter, melted
• 2 tbsp boiling water
• Grated chocolate for decoration (optional)

1. Preheat the oven to 180 °C (conventional). Grease and line a square baking pan of about 20 × 20 cm with parchment paper.
2. In a large bowl, combine the butter and both types of sugar, and whisk until the mixture is light and fluffy.
3. Add the vanilla extract and egg, and whisk until well combined.
4. Sift the flour and cocoa powder over the batter, and stir until a smooth dough forms. Fold in the chocolate chips.
5. Evenly distribute the batter in the prepared pan. Bake for about 25 minutes, or until a cake tester comes out clean when inserted into the center of the cake. Allow the cake to cool completely on a wire rack.
6. To make the frosting, sift the powdered sugar and cocoa powder into a bowl. Add the melted butter and 1 tbsp boiling water, and stir until smooth. If the frosting is too thick, add the remaining tablespoon of boiling water a little at a time until the desired consistency is reached.
7. Spread the frosting over the cooled cake. Optionally sprinkle with grated chocolate, and let the frosting set for 10–15 minutes before cutting the cake into squares and serving.

Tip: If you don't have a square pan of 20 × 20 cm, you can use a 22 cm round springform pan. The cake will be slightly taller and may need 3–5 minutes extra baking time. Check with a cake tester towards the end of the baking time; it should come out clean or with a few moist crumbs.

Let the frosting set before cutting the cake into small squares. Serve it as is, or alongside a cup of coffee or a glass of milk. Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen and thawed as needed, just as good every time!