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Ivan Teoh

Something personal yet public

Chocolate Cake

This year we baked a chocolate cake for one of my friends' birthday picnic. We were a bit ambitious. It is not just a chocolate cake. We decorated with chocolate buttercream and piping writing with royal icing.

Chocolate Cake With Chocolate Buttercream And Royal Icing

Originally from:
  Recipes from King Arthur Flour's original cake pan cake, 'Sweet' book page 81 from Valerie confections and make royal icing.
Prep time:
Cook time:
Total time:
Yield: Serves 12

Chocolate cake


  • 180g plain flour
  • 200g sugar
  • 20g cocoa powder
  • 2g (1/4 teaspoon) salt
  • 2g (1/2 teaspoon) espresso powder
  • 9g (1 teaspoon) baking soda
  • 9g (1 teaspoon) vanilla extract
  • 14g apple cider vinegar
  • 75g olive oil
  • 227g cold water


  1. Follow the instructions from updated method in original recipe.
  2. Below are the differences.
  3. Line the cake tin (even for silicon mould) with baking paper. The mixture is wet and stick at the bottom of the pan.
  4. Sift the dry ingredients until well mixed in one bowl.
  5. Whisk the wet ingredients until well mixed (cloudy) in another bowl.
  6. Pour the wet ingredients into dry ingredients and whisk them until just well mixed.
  7. Pour the mixture into the pan and bake for 25 minutes at 350 degree fahrenheit.
  8. Let the cake cool completely in the pan before remove the baking paper.

Chocolate buttercream


  • 450g unsalted butter
  • 150g icing sugar
  • 55g glucose syrup
  • 200g 70% bittersweet chocolate
  • 100g 90% bittersweet chocolate
  • 2 teaspoons vanilla paste


  1. Follow the instructions from the book.
  2. The reason two different of chocolate because those are in my pantry.

Royal icing


  • 150g icing sugar
  • 2 teaspoons water
  • 2 teaspoons glucose syrup
  • 1/4 teaspoon vanilla extract


  1. Follow the instructions from wikiHow.
  2. It is hard to get the consistency right for the first time.
  3. Use 10 second rule for icing consistency, refer to the video below.



  • 2 chocolate cake
  • chocolate buttercream
  • royal icing
  • hundred thousand sprinkles


  1. Transfer the first cake on serving plate.
  2. Spread some buttercream evenly over the top of the first cake.
  3. Place the second cake on the top of the buttercream.
  4. Frost the top and and sides of the cakes with the remaining buttercream.
  5. Use toothpick to draft the working on the buttercream.
  6. Test the royal icing on a piece of the paper first..
  7. Letter the wording with royal icing on the buttercream.
  8. Sprinkle hundred thousand sprinkles on the top of the cake.
  9. Put it back to fridge until it is ready to serve.

Decorating Cookies - Royal Icing Consistency

Another egg free royal icing is at Simple Cookie Glaze.


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