I have made this cake twice now, once as a cake and once as cupcakes, and both times it came out brilliantly. Both times I used oil instead of butter, doubled the cocoa powder and got the batter in the oven asap as suggested by previous poster once soda mix added.
I think the main things to avoid issues with this cake is the following:
1. I only baked in oven for 20 mins for full cake and 15 mins for cupcakes. Any longer and would have come out very dry.
2. If you have a fan oven you need to reduce the temp by 20 degrees to 155.
3. Icing - when cooking the milk/ flour mixture you need to constantly stir this and once it has thickened you need to continue cooking this for at least a further 5 mins on a low heat and continue to constantly stir with a whisk to cook out the taste of the flour. Then transfer the mixture straight away from the pan to a plate and cover with cling film so it touches the mixture to avoid forming a skin. Then leave to completely cool. When combining the butter and sugar whisk with an electric whisk for at least 5 mins before adding the milk/ flour mix until it has a mousse like texture. Then whisk in the flour mixture but not until completed cooled and cold to touch. Whisk for a good 5 mins or longer until silky.
The icing is definitely more effort than the regular buttercream but much, much lighter and not as sickly sweet. Of all the icings I have used on my cakes everyone always comments on this one!
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I have made this cake twice now, once as a cake and once as cupcakes, and both times it came...