Chocolate Cake Recipe

CHOCOLATE CAKE RECIPE

Ingredients                                                  FOR THE ICING

225gm Plain Flour                                     300gm plain cooking chocolate

350gm Caster Sugar                                 300ml double cream

85gm Cocoa Powder

1.5 Teaspoons Bicarb Soda

2 x Free Range eggs large

250ml Seki or whole milk

125ml Vegetable oil

2 x Teaspoons of vanilla extract

250ml of boiling water

 

PREPARATION AND COOKING

1. Preheat oven to 180c/160c Fan/gas 4 (grease and line 2 x 8in cake tins)

2. Place all the ingredients except the boiling water into a mixing bowl and mix on hi speed till combined and smooth

3. Now add the boiling water a little at a time until it has mixed in completely and smooth (this cake mixture is very watery)

4. Gently divide/pour the cake batter into the two tins on a baking tray (place in the oven and cook for about 25 to 35 min

5. The cake will be ready when the top of the cake darkens and firms up like a crust. Insert a wooden or metal skewer into the Centre Of the cake. It should be just clear of any batter when removing it.

6. Remove from oven and allow to cool in the tins

7. For the icing put the cream and chocolate in a heavy based saucepan and heat very slowly until the chocolate melts and combines with the Cream whilst you very slowly stir with a wooden spoon.   If the chocolate is too hot and the cream is too cold, then this will split, so be careful

8. Once the icing is ready, you can spread/pour over the top of one of the cakes. Place the other cake on top and then completely cover the cake with the icing.

 

TIPS ON MAKING THIS CAKE

This is a really easy cake to make especially if you are short of time. I have made this several times as a last-minute birthday cake, as a display cake

And, for an afternoon tea event. The good thing is that the cake batter is simple and is easy to combine. Whilst the cake is very eatery and has no butter, you will be surprised as to how moist and chocolaty this cake is.

 

  1. Make sure that the plain chocolate and double cream is at room temperature before heating
  2. Keep an eye on the cooking and do try to not open the oven door until it looks like its ready
  3. Check it after 25 mins using the skewer testing method. It may be ready, or it may need another 5 to 10 mins
  4. The above point depends on the type of oven you have
  5. The bicarb soda will react as soon as you pour in the boiling water so it is important for you to get it in the oven as quickly as you can

Trim down the top of the cakes using a knife in a lateral cutting motion to make them as flat as possible