I can’t believe it has been three months since I last posted on my blog. The beginning of August was when the kids broke up for their summer holiday and it has just been one thing after another since then. I had almost decided to not carry on with my blog because of the amount of time it takes up but I have really missed it and so for my own ‘me time’ I’m back.
The kids are now on their half term break and had asked me to bake them a cake and of course it had to be a chocolate cake. This chocolate cake is very indulgent but it is lovely and moist and perfect for a special occasion.
I’m off to put the kettle on and have a slice of chocolate cake – of course.
- 225g unsalted butter, diced and at room temperature
- 225g caster sugar
- 175g self raising flour, sifted
- 50g cocoa powder, sifted
- 2 tsp baking powder, sifted
- 1 tsp vanilla extract
- 4 medium eggs at room temperature
- 100ml full cream milk
- 50g dark chocolate
- 50g milk chocolate
- 120ml single cream
- 100g milk chocolate, broken into small pieces
- 15g butter
- 20g cocoa powder, sifted
- 50ml water
- 1 tblsp golden syrup
- Heat the oven to 190°C (375°F) and butter and baseline 2 x 20cm sponge tins with baking parchment.
- Put all the cake ingredients in the bowl of a food processor and cream together.
- Divide the mixture into the cake tins, smoothing the surface.
- Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
- Run a knife around the collar of the cakes and leave to cool completely.
- Break the dark and milk chocolate into a large, heatproof bowl and set over a pan with a little simmering water in it, stirring until melted.
- Remove the bowl from the pan of water and leave to cool for 5 minutes.
- Once cool, whisk the chocolate, adding the cream as you go until thick and glossy.
- Spread the filling over the bottom sponge and sandwich together with the top sponge.
- Gently melt the chocolate and butter in a bowl set over a pan with a little simmering water in it, stirring until smooth.
- At the same time, combine the cocoa, water and golden syrup in a small saucepan and heat almost to boiling point, stirring until smooth.
- Add this to the melted chocolate and blend to a smooth icing.
- Working quickly, smooth over the top of the cake using enough so that it drips down the side.
- The glaze needs to be prepared and used straightaway. If it starts to appear oily, simply whisk in 1tsp of water until it returns to being glossy.
- Decorate with fresh fruit and chocolate shavings.
- The cake will keep well in a covered container for 4 - 5 days.
I’m linking up with A Mummy Too’s Recipe of the Week as I’ve just remade this cake for Mother’s Day tomorrow (March 2014).