Christmas Chocolate Cake
2017-11-29- Cuisine: Christmas
- Course: Desserts
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Prep Time : 60m
- Cook Time : 35m
- Ready In : 1:35 h
Ingredients
- 225g plain flour
- 350g caster sugar
- 85g cocoa powder
- 11⁄2 tsp baking powder
- 11⁄2 tsp bicarbonate of soda
- 2 eggs
- 250ml milk
- 125ml vegetable oil
- 2 tsps vanilla essence
- 250ml boiling water
- For the chocolate icing:
- 200g plain chocolate
- 200ml cream
- sprinkles, to garnish
Method
Step 1
Preheat the oven to 180°C. Grease and line two 20cm sandwich tins.
Step 2
Place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid).
Step 3
Divide the cake batter between the sandwich tins and bake in the oven for 25 - 35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
Step 4
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
Step 5
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
Step 6
Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. Garnish with golden sprinkles.