Soft serve chocolate delight


Ingredients 20
Servings 0
Time

Ingredients

  • CAKE
  • 420
    g
    self-raising flour
  • 25
    g
    cocoa
  • 7
    ml
    bicarbonate of soda
  • 260
    g
    castor sugar
  • 60
    ml
    golden syrup
  • 3
    eggs
  • 300
    ml
    oil
  • 300
    ml
    milk
  • FILLING
  • 200
    g
    white or milk chocolate, melted
  • 125
    ml
    cream
  • 15
    ml
    instant Nescafé coffee granules
  • 50
    g
    milk chocolate, finely chopped (optional)
  • 80
    g
    icing sugar
  • DECORATION
  • 75
    g
    butter
  • 100
    g
    milk chocolate
  • 280
    g
    icing sugar
  • 50
    ml
    milk
 

Method

 
Preheat the oven to 160 ºC (350 ºF). Grease a 22 cm square cake tin with margarine and line it with waxed paper. Sift the self-raising flour, cocoa, bicarbonate of soda and castor sugar together in a large mixing bowl. In another mixing bowl, beat the golden syrup, eggs, oil and milk together. Add the syrup mixture to the dry ingredients and beat for about 2 minutes or until well blended. Pour into the prepared cake tin and bake for 60 to 65 minutes or until baked through and a testing skewer comes out clean when inserted into the centre of the cake. The top of the cake may crack, but this is not serious as the entire cake can be iced. Turn the cake out onto a wire rack to cool and remove the waxed paper. Place the cake on a level surface. Using a ruler, measure 4,5 cm up from the base of the cake and mark the circumference of the cake at this point with toothpicks. Cut the cake along this line and set the top layer aside. Measure a 4 cm wide perimeter on the bottom cake layer and mark it with toothpicks. Cut out the centre, taking care to leave the base intact. Prepare the filling: Melt the white chocolate in the microwave oven at 70 per cent power. Stir at 1 minute intervals or the chocolate squares retain their shape even though they have started melting. Add the cream and the coffee granules, dissolved in 20 ml boiling water. Beat with a wire whisk for 5 minutes or until the mixture thickens. Add the chopped chocolate and blend. Add sifted icing sugar and mix well. Spoon into the hollow in the bottom cake layer. Replace the top of the cake and chill for about 30 minutes. Prepare the icing: Melt the butter and chocolate together in the microwave oven at 70 per cent power. Stir at one-minute intervals until the chocolate and butter are completely melted. Sift the icing sugar and add to the chocolate mixture, alternating with the milk. Beat continuously until the mixture is smooth and shiny. (Cool slightly if the icing is too liquid to spread over the cake.) Decorate the entire cake with the icing and use the remaining icing for decorative rosettes. Makes a large cake.
 

Read more on: bake  |  dairy  |  microwave
 

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