Double Chocolate Cake

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This moist chocolate cake is filled with white chocolate chunks and finished with a white chocolate icing.

It is a popular choice in our house so I hope you like it too.

You will need:

  • 115g Butter
  • 200g Caster Sugar
  • 1tsp Vanilla Essence
  • 2 Eggs
  • 160g Self Raising Flour
  • ½ tsp Baking Powder
  • 40g Cocoa Powder
  • 200ml Milk
  • 150g White Chocolate (chopped into Chunks)

For the Icing:

  • 100g White Chocolate
  • 70g Butter
  • 160g Icing Sugar
  • Splash of milk if needed.

Optional decoration:

  • Crumbled flake

Or

  • Dark chocolate curls

Method:

  • Grease and line 2 x 18cm loose bottom sandwich tins and preheat the oven to 170degrees.
  • Cream together the butter, sugar and vanilla essence.
  • Add the eggs one at a time, beat in well after each one.
  • Sift in the flour, baking powder and cocoa powder, while this is being gently folded in gradually add the milk, continue to mix gently until all is well incorporated.
  • Fold in white chocolate chunks until well distributed.
  • Divide between the two tins and bake for about 30mins.
  • Allow to cool in the tins. This is a very delicate cake and removing from the tins too early can result in cake breakage!

Icing:

  • Melt the white chocolate in a heat proof bowl over simmering water. This needs to be done very gently and slowly as white chocolate is more temperamental and will seize if overheated or heated too quickly.
  • Once melted remove from the heat and add the butter. Stir until the butter has melted and is well incorporated into the chocolate.
  • Put aside to cool to room temperature.
  • Mix the icing sugar in along with a splash of milk if the icing appears too thick. This tends to be thicker in the winter when the ambient temperature is cooler.
  • Spread a half of the icing on one half of the cake and sandwich the two layers together.
  • Spread a second half of icing on the top.
  • Finish the cake with a crumbled flake

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  • or dark chocolate curls.

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