Saturday, November 8, 2008
Double Chocolate Layer Cake
This is my very first attempt in making a layer cake! I got the recipe from Nigella.com. The original serves 8-10 persons, using a 20cm cake tin. I cut all the ingredients by half and used a 12cm cake tin, so the cake is much smaller.
I made the cake yesterday evening, but I couldn't eat it as it would spoil my dinner! Agony! So I only got to try it a few minutes ago and I must say...
VERY chocolately, so it's perfect for those chocolate craving moments! I only spread a very thin layer of frosting so as not to make it too sweet, and I was right. The chocolate sweetness is just nice. Perfect with a hot cup of unsweetened earl grey tea!
Original Recipe - Serves 8-10
110g plain chocolate, broken into squares
200g self-raising flour
30g cocoa powder
a pinch of salt
175g unsalted butter, softened
60g light muscovado sugar
110g caster sugar
4 large eggs
3 tablespoons milk
1 teaspoon baking powder
Chocolate Fudge Cream:
200g plain chocolate, broken into pieces
175ml double cream
225g icing sugar
Preheat the oven to 180oC. Grease and base-line two 20cm cake tins. Melt the chocolate in a bowl over barely simmering water, and cool until tepid. Sift the flour with the cocoa and salt.
Beat the melted chocolate, flour mixture and all remaining cake ingredients together until smooth.
Divide the mixture between the two cake tins and smooth down lightly. Bake for 30 minutes until firm. Test with a skewer. Let them cool in the tins for 5 minutes, then turn out and finish cooling on a wire rack.
While the cake is baking, make the chocolate fudge cream. Melt the chocolate in a bowl. Put it back over the heat, and gradually beat in the cream. Once it is all in, take off the heat. Sift the icing sugar and beat into the chocolate and cream mixture, to get a smooth, fudgy blend.
Sandwich the two cakes together with one-third of the chocolate fudge cream. Spread the rest over the top and sides, roughing it up here and there with a fork.