Perfect Chocolate Cake
OK, so its been a while. If I have to be a little more accurate I’d say like 7 months, but I mean whose counting? And as the saying goes, “better late than never”. Not sure if that works here, but I’m gonna own it.
In my defense, I have been away for 6 weeks traveling around Europe (I hope that came across as pretentious as I meant it), and before that I was, like, really busy with stuff. Any who, here is a really great chocolate cake recipe. It’s not only really easy, but more importantly tastes fab too. One could say, like 7 months of waiting fab! But that might be
Also, I really do plan on being more consistent with my blogging starting from now. I love cooking and baking and I really enjoy the styling and photography side too. I just need to get over myself and start being OK if things don’t work or look perfect. Plus, I need to get organised and learn the art of utilising my spare time. So enough about me trying to convince myself to get with it, here’s the recipe to a really delicious chocolate cake.
for the cake
- 200g caster sugar
- 175g softened unsalted butter
- 2 large eggs
- 200g flour
- 1 tsp baking powder
- ½ tsp bicarb
- 40g good quality cocoa powder
- 150ml buttermilk
- 2 tsp vanilla extract
- 30ml espresso
for the icing
- 75g softened unsalted butter
- 200g 70% cocoa dark chocolate
- 300g icing sugar
- 1tbsp golden syrup
- 125ml sour cream
- 1–2 tbsp amaretto (depending how strong you like it)
chocolate truffles to decorate (optional)
- Preheat the oven to 180°C and line and butter two 20cm round tins.
- Cream the sugar and butter and add the eggs gradually.
- Sift the dry ingredients.
- Alternate between the dry ingredients (flour, baking powder, bicarb, and cocoa), and wet (buttermilk, vanilla and espresso).
- Divide the batter into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35–40 minutes, but it is wise to start checking at 30 minutes. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
- Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins.
- To make the icing, melt the butter and chocolate over a pan of simmering water. Remember to melt the chocolate slowly as you don’t want the chocolate to seize.
- While the chocolate and butter are cooling a little, sieve the icing sugar into a large bowl.
9.Add the golden syrup to the slightly cooled melted chocolate mix, followed by the sour cream and amaretto.
10. Whisk in the sieved icing sugar
11. At this point, you may need to add a little boiling water — say a teaspoon or so — or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; however it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
12. Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
13. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
14.Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
15. I chose to decorate my cake with chocolate truffles, but you can decorate it with whatever you fancy, or just leave it as is (after all, it’s the tatse that really matters)