Best-ever chocolate layer cake
This decadent choc fest lives up to its name
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 30 mins
Cook 30 mins
plus cooling
- Make the icing first (it takes a while to cool and thicken). Put the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour it over the chocolate. Stir until the mixture is smooth. Cool, then chill, until really thick but spreadable.
- Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins with baking parchment. Take 3 tbsp flour from the full flour amount and put them back in the flour bag - the cocoa powder will make up the difference.
- Put all the cake ingredients except the chocolate in a large bowl. Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff - it should fall easily from a spoon.
- Divide the mixture between the 2 tins and level. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, turn out onto a wire rack, peel off the paper and cool completely. Cut each in half horizontally so that you have 4 layers altogether.
- Sandwich the layers together with a little icing, then spread the rest on top thickly.
PER SERVING
865 kcalories, protein 9.5g, carbohydrate 67.2g, fat 63.9 g, saturated fat 36.5g, fibre 1.8g, salt 0.82 g
Recipe from olive magazine, April 2011.
http://www.bbcgoodfood.com/recipes/1190635/
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Ingredients
- 175g self-raising flour , sifted
- 3 tbsp 70% cocoa powder
- 1 tsp instant espresso coffee powder (optional)
- 175g butter , completely softened, plus extra for lining the tin
- 175g golden caster sugar
- 1 tsp baking powder
- 3 eggs
- 1-2 tbsp milk
- 100g 70% dark chocolate , melted and cooled
FOR THE ICING
- 500ml double cream
- 500g milk chocolate , chopped
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Difficulty and servings
Serves 10
Preparation and cooking times
Prep 30 mins
Cook 30 mins
plus coolingIngredients
- 175g self-raising flour , sifted
- 3 tbsp 70% cocoa powder
- 1 tsp instant espresso coffee powder (optional)
- 175g butter , completely softened, plus extra for lining the tin
- 175g golden caster sugar
- 1 tsp baking powder
- 3 eggs
- 1-2 tbsp milk
- 100g 70% dark chocolate , melted and cooled
FOR THE ICING
- 500ml double cream
- 500g milk chocolate , chopped
PER SERVING
865 kcalories, protein 9.5g, carbohydrate 67.2g, fat 63.9 g, saturated fat 36.5g, fibre 1.8g, salt 0.82 g
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