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Ref: 504
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   350 g  golden caster sugar
   260 ml  buttermilk
   220 g  self-raising flour
   2 egg
   120 ml  rapeseed oil
   75 g  cocoa powder
   2 tsp  instant espresso coffee powder
   2 tsp  bicarbonate of soda
   2 tsp  vanilla extract
   1 tsp  baking powder
   100 g  chocolate shavings or drops
  Choc Buttercream
   400 g  icing sugar
   290 g  butter salted soft
   70 g  cocoa powder
   60 g  double cream
   2 tsp  vanilla extract


  Step 1
Pre-heat fan oven to 160'c.
  Step 2
To make the cake, add eggs & caster sugar to a bowl & beat with an electric hand whisk or in a food mixer for at least 10 mins until pale, add vanilla & coffee powder beat in, then add oil & buttermilk beat in, take another bowl add flour, salt, cocoa powder, bi-carb & baking powder, mix powders together then fold into the egg/sugar mixture with a silicon spatula.
  Step 3
Take 2 X 22 cm loose bottom spring-form cake tins, place a round disc of greaseproof paper at the bottom then grease tin with butter, divide the mixture equally between the 2 tins, place in the oven for 20 mins then check if they are cooked by sticking in a wooden skewer or a cocktail stick, if it comes out clean is done, if not put back in for another 5 mins, when cooked remove from the oven & allow to cool, remove from the tin, place on rack to go cold.
  Step 4
Shave the chocolate with a potato peeler into a bowl, then put in the fridge to go cold.
  Step 5
Make the buttercream, place all ingredients into a bowl & beat with an electric hand whisk or in a food mixer until all combined & smooth, set aside.
  Step 6
Once cakes are cold, if domed cut flat off with a bread knife, place first cake on a decorators cake stand (best) or on a board, then spread a layer of the choc buttercream over 7 mm (1/4") thick, then place the other one on top, icing spatula or a kitchen palette knife or a piping bag with a star nozzle cover the cake including the sides evenly with the buttercream.
  Step 7
Get the chocolate shavings from the fridge & using a flat small surface or your palm of your hand stick chocolate shavings around the edge then sprinkle the rest over the top.

Suggestion & Tips

Chocolate cake difficult to see when cooked as its dark so use a skewer or cocktail stick method to see if cooked through. You can use whipped double cream also on this cake if you like.
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