Chocolate Cake Recipe


For the best flavour, use chocolate with about 70 per cent cocoa solids. If you prefer, you can melt it in the microwave, stirring it frequently

Time: 1 Hour
Serving: 10

200g (7oz) dark chocolate, broken into pieces
310g (11oz) unsalted butter, softened, plus extra for greasing
225g (8oz) light muscovado sugar
3 eggs, separated
100g (31∕2 oz) self-raising flour 1∕2 tsp bicarbonate of soda 60g (2oz) cocoa powder
60g (2oz) ground almonds 4 tbsp milk
120ml (4fl oz) double cream 200g (7oz) icing sugar, sifted

1. Pre-heat the oven to 180 degrees Celsius (350degF/gas four). Spread butter into 2 20 cm (8in) rectangular cake pans, and then line them using baking parchment. Make 60g (2oz) of chocolate in a bowl that is heat-proof placed over a pan of simmering water. The inside of the bowl must not be in contact with the water. Allow to cool.

2. In an enormous bowl, cream together the 225g (8oz) of butter with the muscovado Sugar with a handheld electric mixer until fluffy and light. Add the egg yolks , and the melted chocolate that has cooled and mix into. Sift the bicarbonate of soda, flour and cocoa into a bowl. Add the almonds ground and milk , and gently fold the ingredients together until it is all well blended.

3. Beat the egg whites with a clean bowl until they create stiff white peaks. Add a big spoonful of the chocolate mixture, and then slowly fold in the rest. Divide the mix among the prepared containers. Bake for about 25-30 minutes and until sponges bounce when gently pressed into the middle. Place the tins on an untidy wire rack and allow to cool.

4. To make the icing, combine the remaining chocolate and the cream into a big, heatproof bowl placed on top of a saucepan of simmering water. Stir frequently until the chocolate is melt and the mixture is smooth. Remove and let it cool. In separate bowls beat remaining butter together with frosting sugar till it becomes fluffy. Mix in the chocolate and mix until smooth.

5. Take the sponges out. Layer them with one third of the icing. Then, sprinkle the remaining icing on the sides and top of the cake.

Ensuring cakes retain moisture:
When the cakes are cooling in the tins, on the wire rack you can cover them with a moist tea towel. they will remain beautifully damp. Let them cool completely cold prior to turning them out and decorating them with icing.

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