Chocolate Cake

Chocolate Cake

KITCHEN KIT:
8’inches round deep cake tin, pastry brush, sauce pan, pallette knife and a whisk

Chocolate Cake

Ingredients Serves 8:

For the Chocolate Cake:
1.  200g butter, softened
2.  200g Muscavado Sugar (or brown sugar)
3.  Pinch of salt
4.  1 tsp vanilla extract
5.  4 large eggs, lightly beaten
6.  200g plain flour
7.  100g cocoa powder
8.  2 tsp baking powder
9.  200ml full fat milk
10. 30g dark good quality dark chocolate made of 85%  cocoa, melted and cooled at room temperature.

For the Chocolate Buttercream:
10. 150g butter, softened
11. 85g good quality dark chocolate made of 85%  cocoa, chopped into small equal size chunks- melted (on a bowl in a hob) and cooled at room temperature.
12. 200g icing sugar
13. Pinch of salt

 

For the Decorations:
14. A handful slices of fresh strawberries or zest of grated orange or lemon. You can also decorate your cake with some fresh flowers or grated milk and dark chocolate.

 

For the Chocolate Cake:
1.  Preheat the oven to 180ºC. Grease and line your cake tin with baking parchment.


2.  Sift flour, cocoa powder and baking powder all in one bowl. Set aside.

3.  On a separate bowl cream the butter, muscavado (brown) sugar, salt and vanilla extract until fluffy.


4.  Add the eggs one at a time to the cream butter mixture, beat until well combined.


5.  Add the sift flour, cocoa powder and baking powder into the cream butter and egg mixture. Then slowly add the milk and melted chocolate into this.Fold all the ingredients together.


6.  Pour into your cake tin and bake in oven for about 30–40 minutes, or until a cake tester inserted in the middle of the cake comes out clean.


7.  Once baked leave the cake to cool in the cake tin.

 

For the Chocolate Buttercream:
8.  Beat the butter until fluffy, and then add the melted chocolate, icing sugar and salt. If your buttercream is too dense add milk 1 tbsp. at a time to loosen the mixture.

 

For the Decorations:
9.  Once the cake has cooled down completely, spread your chocolate buttercream on top, and then decorate with either fresh fruits, grated orange/lemon zest or grated chocolates. (You can also slice your cake cake horizontally and sandwich the top and bottom together with a layer of buttercream mixture and orange zest; spreading the remaining half of the buttercream all over the top and on sides of the cake with a palette knife until smooth.  For this you will require more buttercream mixture so simply double the quantity of the ingredients I listed above)

Serve.

Chocolate Cake

 

 

 

 

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