This is truly a easy peasy chocolate cake. You don’t need any special baking skills believe me! The actual cake without the cream frosting is egg and lactose free. Oh but if you use dark chocolate then it is completely a dairy free cake.
Ingredients for the cake:
1 1/2 cups self raising flour
1 cup caster sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 teaspoon vanilla extract
1 tablespoon white vinegar
1 cup cold water
Preheat oven to 180 C.
In an 8-inch square baking pan, whisk the all flour, sugar, unsweetened cocoa powder, baking soda, and salt.
Make a well in center of flour mixture and add the vegetable oil, vanilla extract, white vinegar and cold water.
Whisk until well combined.
Bake for 35-40 minutes until a toothpick inserted in center comes out clean.
Let it cool in pan on a wire rack. When cooled put it on a separate plate to decorate.
While the cake cools prepare the cream.
Put the chocolate to melt in a bowl on top of a pan with boiling water. When melted let it cool but be careful not to become hard again. While the chocolate cools down mix the butter,icing sugar and cocoa butter. If the melted chocolate is no longer hot put the butter mixture on top of it an mix together slowly. If the cream becomes too runny(like it did for me because I was too inpatient to finish the cake) then when all mixed put it a bit in the fridge.
If the cream has the right consistency then spread the cream on top of the cake like I did above.