Ultra Yummy Chocolate Cake

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I don’t really know when a chocolate cake becomes a devil’s food cake, but here is my chocolate cake that I think could pass as a devil’s food cake. It’s rich, moist and very chocolatey. This is my go to cake for chocolate celebration cakes too.

You will need:

  • 85g Cocoa Powder
  • 350ml Boiling Water
  • 170g Butter
  • 370g Soft Brown Sugar
  • 3 Eggs (beaten)
  • 270g Self Raising Flour (sifted)

Butter Icing Filling:

  • 90g Butter
  • 180g Icing Sugar
  • 30g Cocoa Powder
  • 1tbsp Milk

Ganache Covering:

  • 200g Dark Chocolate
  • 200ml Double Cream

Method:

  • Combine the cocoa powder and boiling water, and stir well until there are no lumps. Allow to cool completely.
  • Line and grease 2 x 18cm loose bottom tins. Preheat the oven to 170degrees
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beat well after each addition.
  • Fold the flour and cocoa mixture into the eggs and butter, adding it alternately until both have been used up and there are no white lumps of flour.
  • Divide evenly between the two tins and bake for 35mins or until cooked through.
  • Turn out and leave to cool completely.
  • Once cool, level the top of the cake to give a flat finish.

Butter icing:

  • Cream together the butter, icing sugar, cocoa powder and milk until light and fluffy.
  • Spread on one layer of the cake and sandwich the two layers together.

Ganache:

  • Over a saucepan of simmering water, melt the chocolate.
  • Once melted remove for the heat and add the double cream.
  • Stir until it is thick and glossy, then pour over the cake spreading evenly down the sides.
  • Allow to set and serve.

Top Tip:

If you have trimmed the tops off the cakes to level them, you can use up any butter cream and ganache and make what I call a ‘scrap cake’ – a smaller version to use up all the scraps! I hate waste.

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