It went down a storm at his work and I think its probably my favourite recipe for chocolate cake. The sponge is light and I have put a butter cream filling to sandwich the two sponges together and then used a ganache to cover the cake with. Its a relatively easy recipe as well, which makes it even more appealing. I like to use a massive bowl and get involved with the whisk to get a really decent cake batter; fantastic for those bingo wings.
225g Self-Raising Flour
3 tbsp organic cocoa powder
2tsp baking powder
225g caster sugar
4 medium eggs beaten
10 tbsp whole milk
- Sieve the first three ingredients in a bowl and then add the margarine, caster sugar, beaten eggs and milk and beat until combined. This is easily done with an electric mixer or with a kitchen Aid.
- Tip this mixture into two well greased and lined 8in baking tins. Bake at 150 degrees for 50 minutes.
- Test these sponges with a skewer and when they come out clean the cake is done. Leave to cool completely before starting with the icing.
For the butter cream
85g butter softened
170g icing sugar
25g cocoa powder
1tbsp hot water
- Sift the icing sugar into the butter and add the cocoa powder, also sifted. Then add the boiling water and beat again until well blended.
230g double cream- basically a medium sized pot from a supermarket
200g dark/ milk chocolate depending on your preference
- Heat the cream and chocolate gently and whisk until blended and very smooth. Transfer to another bowl and place into the fridge until it reaches spreading consistency.
- To assemble the whole cake add the butter cream to the sponges and gently spread to the edges. Ensure the layer is even so that when they sandwich together there is some uniformity ready for the ganache. Add the ganache to the outer cake. Ensure the ganache is cool enough to stay put but flexible enough to be spread easily.
- And there you have your indulgent chocolate cake.