Chocolate Indulgence Cake

Its been a while since i posted a recipie. I have either forgotton to take pictures or have been cooking regular everyday food you probably dont need the recipie.

I thought i would leave you with a couple of favourites before i go away for the next 3 weeks so here is one of them.

Ingredients:
  • 260g self-raising flour
  • 320g caster sugar
  • 80g cocoa powder
  • ½ tsp bicarbonate of soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 3 eggs — beaten
  • 250ml strong filter coffee (made with cold water)
  • 250ml buttermilk (buy in most supermarkets)
  • 120ml vegetable oil
  • 2 tsps rum or vanilla essence
  • Frosting and filling
  • 500g icing sugar
  • 6 tbsps unsweetened cocoa powder
  • 4 tbsps butter
  • 180g dark chocolate
  • 4-5tbsps evaporated milk
  • 1½ tsp vanilla extract
  • Procedure:
  • Preheat the oven to 180 C. Line two 20/23cm x 8cm round cake (not spring-form or loose base, the mixture will seep through) tins with greaseproof paper (for easy removal of cake)
  • In a large bowl combine flour, sugar, cocoa, bicarbonate of soda, baking powder and salt. Make a well in the centre
  • Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared tins.
  • Bake in pre-heated oven for 30 to 40 minutes, or until a skewer inserted into centre of cake comes out clean. Cool for 10 minutes, then remove from tins and finish cooling on a wire rack.
  • If the cakes have risen unevenly turn upside down onto the cooling rack and press lightly to release the air from the uneven areas
  • Filling and Coating:
  • Melt the chocolate and let it cool
  • In a medium bowl, sift together the icing sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. Add the melted chocolate. If necessary, adjust consistency with more milk, sugar or cocoa powder.

Servings: 6/8

Oven Temperature:  180 C/Gas 4

Recipe Tips

For an alternative filling and topping whisk 600ml double cream. Add some to sandwich together and coat the rest of the cake. You can pipe swirls if you want and sprinkle grated chocolate on the top and sides.

 

Advertisements

Leave a comment

Filed under Cakes, English/European

Please comment

Please log in using one of these methods to post your comment:

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