I have been experimenting
with a lot of chocolate cake recipes and have finally found one that works all
the time. Not my own recipe but a mixture of recipe ideas from books, magazines
and lots of trials on eager chocolate cake fans!
Prep time: 15
minutes
Cooking
Time: 45 to 55 minutes
2 cups plain
flour
2 cups sugar
1 cup cocoa
2 large eggs
beaten
1 ½ teaspoon
vanilla extract
1 ½ teaspoon
bicarbonate of soda
1 ½ teaspoon
baking powder
¾ teaspoon
salt
½ cup vegetable
oil
1 cup milk
1 cup hot
water
Oven: 180*C
(fan oven 160*c)
Tin Size: 13”x9”x2”
rectangular tin or a 26” round tin (greased and lined with baking paper)
- Put all the dry ingredients in a large bowl and stir with a metal spoon – blend well
- Add all the wet ingredients (apart from the water) and mix using a balloon whisk or wooden spoon until well combined.
- Then add the hot water and whisk. The end result will be a runny cake batter but don’t worry - that is how it is supposed to be!
- Pour the mixture in the prepared tin and give a sharp tap on the counter before putting in the oven.
- Bake in the oven for up to 55 minutes or until the middle of the sponge springs back when touched lightly. Turn the tin around halfway through baking.
- Allow the cake to cool in the tin, then turn out on a wire rack to cool down completely.
- Put in the fridge to chill while the ganache is made as cutting a chilled cake is easier to manage.
- Put ¼ of ganache in middle of cake and use the rest to ice and decorate the whole cake any way you like (see earlier picture of chocolate cake with ganache icing and raspberries).
- The cake is best eaten chilled with a nice latte or cappuccino!
Chocolate Ganache
300 g dark
chocolate
175 ml
double cream
- Heat double cream until it is hot (but not boiling).
- Pour over broken chocolate pieces and stir until melted and the icing gets a glossy sheen.
- Chill in fridge for 20 minutes before icing the cake.
No comments:
Post a Comment