Chocolate cake #3 recipe
information
Chocolate cake is one of the most popular of all cakes. This recipe makes a rich, moist cake with a puddingy texture.
ingredients
275 g (10 oz) soft brown sugar
25 g (1 oz) cocoa powder
90 ml (3 fl oz) water
225 g (1/2 lb) flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 spoon salt
100 g (4 oz) butter
1 tsp spoon vanilla essence
2 eggs, separated
150 ml (1/4 pint) soured cream
For the icing:
100 g (4 oz) butter, softened
225 g (8 oz) icing sugar, sifted
100 g (4 oz) plain chocolate, broken into pieces
1 tbsp milk
25 g (1 oz) chopped nuts (hazelnuts, almonds, walnuts), to finish
25 g (1 oz) cocoa powder
90 ml (3 fl oz) water
225 g (1/2 lb) flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 spoon salt
100 g (4 oz) butter
1 tsp spoon vanilla essence
2 eggs, separated
150 ml (1/4 pint) soured cream
For the icing:
100 g (4 oz) butter, softened
225 g (8 oz) icing sugar, sifted
100 g (4 oz) plain chocolate, broken into pieces
1 tbsp milk
25 g (1 oz) chopped nuts (hazelnuts, almonds, walnuts), to finish
method
1. Put 75 g (3 oz) of the sugar in a pan with the cocoa powder and water. Bring to the boil and simmer gently for a few minutes until smooth, stirring constantly. Leave to cool.
2. Sift the flour and remaining dry ingredients into a mixing bowl. Cream together the remaining sugar and the butter until fluffy, then beat in the vanilla essence and the egg yolks until the mixture is light.
3. Stir in the cooled cocoa mixture and fold in the dry ingredients alternately with the soured cream. Beat the egg whites until stiff, then fold into the cake mixture until evenly mixed.
4. Pour the mixture into a deep 17.5 cm (7 in) round greased cake tin. Bake in a moderate oven (180°C/350°F or Gas Mark 4) for about 1 1/4 hours or until a skewer inserted in the centre comes out clean.
5. Remove the cake from the oven and leave to cool for about 5 minutes. Transfer to a wire rack to cool completely.
6. To prepare the icing, beat the butter with an electric or rotary beater or wooden spoon until light and fluffy. Gradually beat in the icing sugar until thoroughly mixed.
7. Put the chocolate pieces in a heatproof bowl with the milk and stand over a pan of hot water until melted, stirring occasionally. Stir into the butter and icing sugar mixture.
8. Cut the cake into two layers. Spread the bottom layer with three-quarters of the icing and re-shape the cake. Spread the top with the remaining icing and sprinkle around the edge with the chopped nuts.
2. Sift the flour and remaining dry ingredients into a mixing bowl. Cream together the remaining sugar and the butter until fluffy, then beat in the vanilla essence and the egg yolks until the mixture is light.
3. Stir in the cooled cocoa mixture and fold in the dry ingredients alternately with the soured cream. Beat the egg whites until stiff, then fold into the cake mixture until evenly mixed.
4. Pour the mixture into a deep 17.5 cm (7 in) round greased cake tin. Bake in a moderate oven (180°C/350°F or Gas Mark 4) for about 1 1/4 hours or until a skewer inserted in the centre comes out clean.
5. Remove the cake from the oven and leave to cool for about 5 minutes. Transfer to a wire rack to cool completely.
6. To prepare the icing, beat the butter with an electric or rotary beater or wooden spoon until light and fluffy. Gradually beat in the icing sugar until thoroughly mixed.
7. Put the chocolate pieces in a heatproof bowl with the milk and stand over a pan of hot water until melted, stirring occasionally. Stir into the butter and icing sugar mixture.
8. Cut the cake into two layers. Spread the bottom layer with three-quarters of the icing and re-shape the cake. Spread the top with the remaining icing and sprinkle around the edge with the chopped nuts.
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