Dark Chocolate Cake
A super moist, dark chocolate cake with an ultra rich melted chocolate icing. Full of chocolate and a delightful sweet bake for a special occasion. Recipe is suitable for baking a one tier cake with a rich, deep thick icing, however, if a 2 tier cake is required then double up the cake quantities for a truly magnificent looking cake. The chocolate icing quantity I believe is enough to cover and fill the 2 tier cake, however, the layer on top will be slightly less than for the single tier cake.
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Ingredients
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Cake Batter dry
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180g plain flour
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300g granulated sugar
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75g cocoa powder
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7g baking soda- or 1¼ tsp
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6g vanilla powder- or 1 tsp
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Cake Batter wet
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180g buttermilk- or soured milk, 170g milk plus juice one lemon, mixed
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70g vegetable oil
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2 eggs- 100g total weight
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180g hot black coffee- or hot water
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Melted Chocolate Icing
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200g plain chocolate- broken into pieces, melted
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200-250ml double cream
Instructions
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Prepare cake tin:
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01 Open line a 20cm non stick cake tin with a large piece of baking paper, which fits the base of the tin and comes up above the sides of the tin.
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Make cake batter:
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02 In a large bowl sift all the dry ingredients bar the sugar. Mix well. Add sugar and now add all the wet ingredients. Beat smooth. Pour batter into the prepared tin.
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Bake:
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03 Place the cake in a pre-heated oven and bake until firm and a toothpick comes out clean. If your oven is hot and cracks appear on the top of the cake I would recommend to reduce the heat to 170ºC.
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Cool and prepare for icing:
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04 Remove cake from the oven and leave to become cool/cold in the tin. Meanwhile make the melted chocolate icing.
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Make melted chocolate icing:
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05 In a bowl over hot water melt the chocolate. Remove from the heat, add the cream and blend smooth. When blended set aside and use this icing when a thick pouring consistency is achieved.
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Ice cake:
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06 Pour over the top of the cake and allow to run into ripples. Allow to set.
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Eat or Store:
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07 Enjoy this cake immediately or place in an airtight container and store.
Notes
Double up the recipe for a large two tiered cake. Fill and top with melted chocolate icing. Above icing quantity will be enough to cover and fill a 2 tiered cake or provide a thick topping for one cake. If wishing to store the cake best to do so with no icing, wrapped well in cling film and placed in the fridge where it will keep moist for or up to two weeks. Please note for a more professional looking 2 tier cake, I would recommend to lightly grease the tin and line with non stick paper only on the base.
