Yay! This is my 100th recipe posted here! To celebrate I made a cake. Chocolate cakes and I have a tricky relationship. I’m very demanding when it comes to chocolate cakes. I am after perfection! I’m not sure I’m quite there yet but this is the best chocolate cake I’ve made yet. It’s moist and fudgey and squishy but not too rich. It’s quite dense but stops just short of being called brownie-like. The best thing about it is that it can be thrown together in a blender or mixer if you don’t want to do it by hand. It was ridiculously easy. All in all this cake was a success.
I was going to do fantastic things icing this cake. I made fondant icing from scratch, well, a box of fondant icing sugar. But I had to get the Kenwood out to mix it and spent over an hour rolling it out. Blood, sweat and tears went into this icing, literally. Then I finally had it rolled out to the right size. I went to pick it up to drape it over the cake and… DISASTER. It stuck to the plastic sheets I’d been rolling it out between and then it stuck to itself and then it fell apart. I honestly don’t know if it was too wet, sticky, or too dry, cracked into pieces. But I cried.
So I just stopped with the buttercream icing and decided that may be I should practice with ready rolled a bit first. Learn to walk before I try running if you will. As for the decorations… well, I have the artistic ability of a drunken ferret. I love edible ball bearings and all baked goods should be blessed with them. Strawberries or raspberries would look great on this but they’re out of season at the minute so I used raspberry jelly sweets instead. A layer of fresh fruit inside would be nice too.
Makes 1×8″ cake
For the cake:
225g granulated sugar
200g plain flour
100g cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg
60ml vegetable oil
1 tsp vanilla essence
120 ml boiling water
For the buttercream*:
180g plain chocolate
225g unsalted butter, softened
240g icing sugar
1 tsp vanilla essence
– Heat your oven to Gas Mark 4 and prepare two 8″ sandwich tins.
– In a large bowl mix together the sugar, flour, cocoa**, baking powder and salt.
– Add the egg, milk, oil and vanilla essence to the dry ingredients and mix well. It make seem very dry but keep at it. It will come together to form a dough. Keep mixing until it is a smooth, even consistency.
– Add the water and mix thoroughly.
– Pour the batter into the two tins. If you want completely equal layers you can weigh them but I usually do it by eye.
– Smooth the batter out so it is even.
– Bake for 25-30 minutes. You will be able to see if the centre is uncooked and a skewer inserted will come out clean.
– Make up the buttercream by melting the chocolate in a bowl over a pan of boiling water. Allow to cool.
– Cream together the butter and the icing sugar and then add the vanilla essence.
– Mix well then add the melted chocolate and stir thoroughly until everything is combined.
– Leave to cool in the tin for 15 minutes or so then turn out onto a wire rack to cool completely.
– Once completely cool fill between the two cakes and ice all over with the buttercream using a palette knife to smooth it over the cake.
– Decorate as you wish.
* I only made 2/3 this amount and it needed more so expect better coverage than seen in the photo.
**Sift this in or you will get lumps.