Simply dense chocolate cake
Method
• Preheat oven to 180°. Prepare two 8" or 9" round cake tins. Grease and flour the tins, or grease and line with baking paper then grease the paper. Put aside.
• In a large mixing bowl, mix together the sugar, flour, cocoa, chocolate drops and salt.
• Make a well in the centre of the dry ingredients and add the eggs, melted butter, milk and vanilla. Beat for 2 minutes at medium speed, then quickly stir in the boiling water.
• Pour mix into the prepared cake tins and bake for 25-30 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the tins, then flip them out onto a wire rack and let completely cool before icing.
• Preheat oven to 180°. Prepare two 8" or 9" round cake tins. Grease and flour the tins, or grease and line with baking paper then grease the paper. Put aside.
• In a large mixing bowl, mix together the sugar, flour, cocoa, chocolate drops and salt.
• Make a well in the centre of the dry ingredients and add the eggs, melted butter, milk and vanilla. Beat for 2 minutes at medium speed, then quickly stir in the boiling water.
• Pour mix into the prepared cake tins and bake for 25-30 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the tins, then flip them out onto a wire rack and let completely cool before icing.
Chocolate cream icing
Ingredients
• 600ml pouring cream • vanilla essence • 2 heaped tbsp cacao powder (or unsweetened cocoa powder) • 1½ heaped tbsp icing sugar |
Method
• Pour cream into a large mixing bowl and whip until it starts to thicken. • Once the cream is slightly thickened, add in the cacao (or unsweetened cocoa powder), vanilla essence and icing sugar. Vaguely stir in together. • If it needs sweetening or more of a chocolate flavour, now is the time to add extra icing sugar or cacao. • Once you have perfected the taste of the cream, continue whipping until light but firm (do not over whip, or else it may become butter). |
© 2015 Lilian Rademaker