Sweet

Chocolate Cake

20160426_213033 (1)

As it was my husbands birthday recently I had to make him a cake – not that I need any excuse! I’m sure I always make him chocolate cake but always a different recipe although judging by how well received this was, I suspect I will be sticking with this one in future!

I’m not sure what attracts me to a certain recipe. Difficulty factor doesn’t really put me off so I assume its the ingredients or even the time it takes to make. Also lets be honest, a good picture works wonders! This recipe was listed as ‘Easy chocolate cake’

Ingredients

For the cake

  • 225g/8oz plain flour
  • 350g/12.5oz caster sugar
  • 85g/3oz cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4.5fl 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

First, preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in cake tins.

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. I tend to use an electric whisk or stand mixer although I could get some extra toning on my arms if I went for the manual option! When the ingredients are mixed, add the boiling water a little at a time, until smooth. At this point the mixture will be very liquid.

20160426_193504

Divide the cake batter evenly 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 comes out clean. The cake should also have come away from the edges of the tins. Remove the cakes from the oven and allow to cool completely in the tins.

20160426_201719

 

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Take the pan off the heat and whisk the mixture until smooth, glossy and thickened. Leave it to cool for 1-2 hours, or until its thick enough to spread over the cake.

20160426_195151

 

Remove the cakes from the tins, spread some of the icing over the top of one and then put the second cake on top. Put the cake onto a tray or plate then spread the remaining chocolate icing all over using a palette knife.

Its safe to say this cake went down a storm! I promised to save my mother a slice which we kept in an airtight container for 4 days and it was still just as moist and fudgy as when I made it! Also I worried it might be too rich and a bit sickly but this wasn’t the case – depends how big a slice you go for!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s