Chocolate cake

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 9
Servings 1
Minutes 30


Serving Change
  • 440
    (790ml) cake flour
  • 40
    (125ml) cocoa powder
  • 20
    baking powder
  • 240
    (240ml) butter
  • 320
    (370ml) castor sugar
  • 4
    large eggs
  • 275
  • butter icing or chocolate ganache (recipe included)
  • chocolate curls or sugared roses



Sift the cake flour, cocoa powder,baking powder and a pinch of salt in a large mixing bowl. Beat the butter and castor sugar until light. Add the eggs to the butter mixture one at a time, beating well after each addition.

Fold the flour mixture into the butter mixture, alternating with the milk, until just mixed. Pour into a greased and lined 26cm cake tin or two 20cm cake tins. Bake in a preheated oven for approximately one hour or until a skewer comes out clean.

Remove from the oven and leave to cool in the tin for 10 minutes. Turn out and leave to cool completely on a wire rack. Spread with butter icing or chocolate ganache and decorate with sugared roses or chocolate curls.

Butter icing: Beat 150g soft butter until light. Stir in 320g sifted icing sugar and 20g cocoa powder. Beat well. Add approximately 30ml milk to form a spreadable consistency.

Chocolate ganache: Heat 250mlcream in a saucepan over a low heat.Add 200g dark chocolate pieces and stir until melted. Remove from the heat and leave to cool, then refrigerate until firm. Beat until light and creamy.


Read more on: starch  |  bake


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