Chocolate cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 175 g Dark chocolate broken into squares
- 200 g Butter (unsalted)
- 200 g Self-raising white flour
- 300 g Unrefined light muscovado sugar
- 30 g Cocoa powder
- 1 tsp Baking powder
- 4 Egg(s) (free range) beaten
For the buttercream filling
- 40 g Unrefined golden icing sugar
- 20 g Cocoa powder
- 30 g Butter (unsalted) softened
- 1 tbsp Water
For the chocolate icing
- 60 g Unrefined golden icing sugar
- 20 g Cocoa powder
- 1 tbsp Water warm
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1
Preheat the oven to 180°C (170°C fan, gas mark 4). Put some water in a cake tin or roasting tin and put in the base of the oven. Line 2 x 20cm sandwich tins with baking parchment.
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2
In a small pan set over a very low heat melt together the chocolate and butter with 100ml water. The mixture will be smooth and glossy.
For this step you'll need:
- 175g Dark chocolate broken into squares
- 200g Butter (unsalted) softened
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3
Sift together the flour, sugar, cocoa powder and baking powder. Mix in the eggs until well blended. Stir in the chocolate and butter. Spoon into the prepared tins and smooth the top.
For this step you'll need:
- 200g Self-raising white flour
- 300g Unrefined light muscovado sugar
- 30g Cocoa powder
- 1tsp Baking powder
- 4 Egg(s) (free range) beaten
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4
Bake for 30 minutes, until a skewer comes out clean when inserted. Remove from the tin, and set aside on a wire racks to cool.
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5
Meanwhile, make the filling and icing. For the filling beat together all of the ingredients and refrigerate until required.
For this step you'll need:
- 40g Unrefined golden icing sugar
- 20g Cocoa powder
- 30g Butter (unsalted) softened
- 1 tbsp Water warm
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6
For the icing, mix together the sugar, and cocoa, then stir in the water until a dropping consistency. You may need a little more water.
For this step you'll need:
- 60g Unrefined golden icing sugar
- 20g Cocoa powder
- 1 tbsp Water warm
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7
To assemble, put a dab of buttercream filling on the centre of the serving plate, and put one cake on the plate. Spoon on the remaining filling, and top with the other cake. Spoon over the icing – to encourage it to drizzle evenly spoon into the middle, and with the back of the spoon, make circular motion on top of the cake. Allow the icing to dry for 10 minutes before decorating.