Ingredients
Makes: 1 chocolate cake
- 225g plain flour
- 350g caster sugar
- 85g cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda
- 2 eggs
- 250ml milk
- 125ml vegetable oil
- 2 teaspoon vanilla extract
- 250ml boiling water
- 200g plain chocolate
- 200ml double cream
Method
Prep:15min ›
Cook:30min ›
Extra time:2hr cooling ›
Ready in:2hr45min
- Preheat oven to 180 C / Gas 4. Grease and line 2 20cm sandwich tins.
- For the cake, place all of the cake ingredients except the boiling water, plain chocolate and double cream into a large mixing bowl. Using a wooden spoon or eletric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth (The cake mixture will now be very liquid).
- Divide the cake batter between the sandwich tins and bake until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean, about 25 to 35 minutes.
- Remove the cakes from the oven and allow to cool completely in their tins.
- For the chocolate icing, heat the plain 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 until thick enough to spread over the cake, about 1 to 2 hours.
- 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.
- Spread a little chocolate icing over the top of one of the cakes, then carefully top with the other cake.
- 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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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
I was looking for a moist chocolate cake and I definitely found one ☺ To ensure a nice light texture, I sifted the flour with the coco, baking powder and bicarbonate of soda before adding the wet ingredients.. I used a different gnache recipe that has dark chocolate, butter and double cream in. I sandwiched and coated the cake in gnache and topped with crushed chocolate chip cookies. Next time I will sandwich with cream and dust with icing sugar, as the cake is so rich, I don't think it needs the gnache. The cake is easy to make, beautifully moist. It requires a gentle touch when decorating as it is so soft. It tastes gorgeous! ☺ - 15 Jul 2017
- 08 Apr 2013