Traditional Chocolate Cake
2014-10-03- Cuisine: Party Ideas
- Course: Desserts
- Skill Level: Moderate
Recipe Info
- Servings : 10
- Prep Time : 40m
- Cook Time : 40m
- Ready In : 1:20 h
Ingredients
- 115g plain chocolate
- 275ml milk
- 200g light brown sugar
- 1 egg yolk
- 260g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 140g butter or margarine, at room temperature
- 260g caster sugar
- 3 eggs
- 1 tsp vanilla essence
- FOR THE ICING
- 225g plain chocolate
- ¼ tsp salt
- 175ml soured cream
Method
Step 1
Preheat oven to 180° . Line 2×8-9 in (20-23cm) round cake tins with greaseproof paper.
Step 2
In a heatproof bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, one-third of the milk, the brown sugar and egg yolk. Cook, stirring, until smooth and thickened. Let cool.
Step 3
Sift the flour, bicarbonate of soda and salt into a bowl. Set aside.
Step 4
With an electric mixer, cream the butter or margarine with the caster sugar until light and fluffy. Beat in the whole eggs, one at a time. Mix in the vanilla.
Step 5
On low speed, beat the flour mixture into the butter mixture alternatively with the remaining milk, beginning and ending with flour.
Step 6
Pour in the chocolate mixture and mix until just combined.
Step 7
Divide the cake mixture evenly between the cake tins. Bake until a skewer inserted in the centre comes out clean, 35-40 minutes.
Step 8
Let cool in the tins on wire racks for 10 minutes, then unmould the cakes from the tins onto the wire racks and let cool completely.
Step 9
For the icing, melt the chocolate in a heatproof bowl set over a pan of hot not boiling, water or in the top of a double boiler. Remove the bowl from the heat and stir in the salt and soured cream. Let cool slightly.
Step 10
Set 1 cake layer on a serving plate and spread with one-third of the icing. Spread the remaining icing all over the top and sides of the cake, swirling it too make a decorative finish.