HAPPY VALENTINE'S DAY to you all !!! I hope you have a fantastic day filled with love... and chocolate cake !
I have tried a number of chocolate cake recipes and for me this is one of the best ! The cake is moist with a strong chocolate flavour, but it is still dense enough to use as a tiered cake and will hold its shape really well.
Ice it with chocolate buttercream like I did here, or ganache for a complete decadent treat !
The recipe is from Peggy Porschen and features in all her books.
Rich Chocolate Cake
Ingredients
75g dark chocolate, broken in small pieces
100ml Milk
225g brown sugar
75g salted butter, softened
2 medium eggs, slightly beaten
150g plain flour
1 1/2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Instructions
1- Preheat oven to 160 degrees C
2- Line a 20cm cake tin (alternatively, this mix will make about 24 cupcakes)
3- Place the chocolate, milk and half the sugar in a deep pan and bring to the boil, stirring occasionaly.
4- Using an electric mixer with paddle attachment, beat the butter and remaining sugar until pale and fluffy.
5- Slowly add the eggs.
6- Sift the flour, cocoa powder, baking powder and bicarbonate of soda and add to the mixture while mixing at low speed.
7- While the chocolate mix is still hot, slowly pour it into the dough while mixing at low speed.
8- Once combined, pour the mix into the lined tin.
9- Bake the cake for 40-45 minutes. It is cooked when it springs back to the touch and the sides are coming away from the tin.
10- Let it rest for about 15 minutes before removing form the tin.
11- Allow to cool completely.
Ingredients
75g dark chocolate, broken in small pieces
100ml Milk
225g brown sugar
75g salted butter, softened
2 medium eggs, slightly beaten
150g plain flour
1 1/2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Instructions
1- Preheat oven to 160 degrees C
2- Line a 20cm cake tin (alternatively, this mix will make about 24 cupcakes)
3- Place the chocolate, milk and half the sugar in a deep pan and bring to the boil, stirring occasionaly.
4- Using an electric mixer with paddle attachment, beat the butter and remaining sugar until pale and fluffy.
5- Slowly add the eggs.
6- Sift the flour, cocoa powder, baking powder and bicarbonate of soda and add to the mixture while mixing at low speed.
7- While the chocolate mix is still hot, slowly pour it into the dough while mixing at low speed.
8- Once combined, pour the mix into the lined tin.
9- Bake the cake for 40-45 minutes. It is cooked when it springs back to the touch and the sides are coming away from the tin.
10- Let it rest for about 15 minutes before removing form the tin.
11- Allow to cool completely.
That's a really cute topper! ♥
ReplyDeleteThank you so much for sharing this recipe.
ReplyDelete