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The best ever moist chocolate slab cake has a chocolatey rich flavor with a deliciously fudgy buttercream icing that isn’t too sweet to go for seconds. Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4. Beat the butter, sugar and eggs together until the sugar is dissolved and the mixture is light and creamy.
Combine cocoa with 2/3 cup boiling water in a heatproof jug. Whisk until smooth. Cool. Place flour, sugar, butter, eggs, buttermilk, vanilla and cocoa mixture in a large bowl of an electric mixer. Beat on low speed for about 1 minute, or until ingredients are just combined. Increase speed to medium to high.
This simple chocolate slab cake is moist, chocolate-y, and topped with a deliciously creamy chocolate buttercream. Preheat oven to 180°C/350°F. Grease a deep 26.5cm x 33cm, 3.5 litre (14 cup) roasting pan (see tips); line base with baking paper.
The original chocolate layer cake was one of Mummy Rachel’s specialities and relatives would come to our home from far and wide for a slice on Eid day. It is an easy to make chocolate slab cake and everything gets mixed together before you add the self rising flour.
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