Indulge in this rich and moist chocolate cake, perfect for any occasion.
Preheat your oven to 180°C (350°F). Grease and flour a round cake tin.
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a mixing bowl, sift together the flour, cocoa powder, and baking powder.
Sifting helps to aerate the flour and remove any lumps.
Add the sugar, butter, milk, eggs, and vanilla essence to the dry ingredients and mix until smooth.
Mix just until combined to avoid overmixing, which can make the cake dense.
Fold in the chocolate chips gently.
Coating the chocolate chips in a bit of flour can help prevent them from sinking to the bottom.
Pour the batter into the prepared tin and bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
Avoid opening the oven door frequently during baking to maintain a consistent temperature.
Allow the cake to cool in the tin for 5-8 minutes, then transfer to a wire rack to cool completely.
Cooling the cake slightly in the tin helps it set and makes it easier to remove.
For the icing, mix the butter and hot water in a bowl until the butter melts.
Ensure the water is hot enough to melt the butter completely.
Add the cocoa powder, icing sugar, and vanilla essence to the butter mixture and stir until smooth.
Sift the icing sugar to avoid lumps in the icing.
Spread the icing over the cooled cake and decorate as desired.
Use a spatula for a smooth finish and add decorations like sprinkles or chocolate shavings.
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