I have lost count of how many chocolate cakes i have made but this one is a keeper! Probably one of the best recipes I have found because it is so easy. The results speak for themselves and this chocolate cake is really moist, smells delightful and has a great rich chocolatey flavor. As it is really moist you ‘may’ have troubles constructing the cake so to remedy this just place the cooled layers in the fridge for 15 to 20 minutes before you fill and frost the cake. This will make putting it together a breeze. Your search for the perfect chocolate cake is over folks.
Ingredients
cake
- 8 oz plain flour
- 12 1/2 oz caster sugar
- 3 oz cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 2 free-range eggs
- 9 fl oz milk
- 4 1/2 fl oz vegetable oil
- 2 tsp vanilla extract
- 9 fl oz boiling water
chocolate icing
- 7 oz plain chocolate
- 7 fl oz double cream
Directions
- Preheat the oven to 350F. Grease and line two 8 inch sandwich tins.
- 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.
- 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 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.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- 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.
- 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 chocolate 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.
- Garnish with some berries and enjoy.