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Chocolate cake

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Chocolate cake 0 Picture

Ingredients

  • For the cake
  • 225g/8oz plain flour
  • 350g/12½oz caster sugar
  • 85g/3oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4½fl oz vegetable oil
  • 2 tsp vanilla extract
  • 250ml/9fl oz boiling water
  • For the chocolate icing
  • 200g/7oz plain chocolate
  • 200ml/7fl oz double cream

Details

Level of difficulty Average
Preparation time 30mins
 Cooking time 25mins
 Cost Average budget

Preparation

Step 1

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

Step 2

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

Step 3

Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

Step 4

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Step 5

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

Step 6

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

Step 7

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

Step 8

Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

Step 9

Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

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Chef Tips and Tricks

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Check out our delicious spin on the classic Brazilian cake, with Fererro Rochers and Kit-Kat! 

 

INGREDIENTS

For the batter:

  • 3 eggs
  • 3/4 cup sugar
  • 1/3 cup of cocoa powder
  • 1 cup flour
  • 2 tablespoons neutral oil
  • 1 cup of of natural yogurt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

For the frosting:

  • 2 cups chocolate chunks
  • 3 cans of condensed milk
  • 2 and 1/2 cups thickened cream
  • 1 tablespoon unsalted butter

METHOD

  1. In a pan, melt together the condensed milk, the chocolates in pieces and the butter.  Slowly fold in the thickened cream. Mix, without stopping, until it is smooth and thick.
  2. Transfer to the refrigerator and allow to cool for 1 hour.
  3. In a bowl, mix together the eggs and sugar. Add the oil and mix again.
  4. In another bowl mix together the flour, cocoa powder, baking powder and the bicarbonate soda. Pour in the egg mixture, mix together, then add the yogurt.

  5. Grease and sprinkle cocoa powder inside two springform pans. Divide the batter mixture between them, then bake at 360°F for approximately 20 minutes.

  6. Remove the cakes from the oven, and allow to cool. 
  7. Spread some of the frosting between the layers of the cake, and generously spread around the outside.
  8. Decorate the cake with Kit Kats, extra frosting and Fererro Rochers, in your style! 
  9. Enjoy!

 

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