Chocolate cake recipe

   Chocolate cake recipe

 Ingredients

For the cake
225g/8oz undeniable flour
350g/12½ozcaster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl ozmilk
125ml/4½fl oz.Vegetable oil
2 tsp vanilla extract
250ml/9fl oz.Boiling water
For the chocolate icing
200g/7oz simple chocolate
200ml/7fl ozdouble cream

    How to bake

Preheat the oven to 180C/160C Fan/gasoline 4. Grease and line two 20cm/8in sandwich tins.

For the cake, location all of the cake components, except the boiling water, into a big mixing bowl. The use of a timber spoon, or electric whisk, beat the mixture till clean and well blended.

Add the boiling water to the mixture, a little at a time, till smooth. (The cake mixture will now be very liquid.)

Divide the cake batter among the sandwich tins and bake inside the oven for 25–35 minutes, or till the pinnacle is firm to touch and a skewer inserted into the centre of the cake comes out smooth.

Get rid of the cakes from the oven and allow to chill absolutely, still of their tins, earlier than icing.

For the chocolate icing, warmness the chocolate and cream in a saucepan over a low warmness till the chocolate melts. Get rid of the pan from the warmth and whisk the aggregate until clean, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to unfold over the cake.

To collect the cake, run a spherical-bladed knife across the inside of the cake tins to loosen the cakes. Carefully get rid of the desserts from the tins.

Unfold a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the alternative cake.

Switch the cake to a serving plate and ice the cake all over with the chocolate icing, the usage of a palette knife.