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flour bicarbonate of soda caster sugar sugar water cocoa butter vanilla essence malt vinegar cream eggs chocolate water sugar single cream butter vanilla chocolate butter water
Viewed: 34 - Published at: 3 years agoIngredients
- 10 ounces plain flour
- 12 teaspoon bicarbonate of soda
- 6 ounces caster sugar
- 6 ounces light muscovado sugar
- 8 fluid ounces water
- 2 ounces cocoa powder
- 4 ounces unsalted butter
- 1 teaspoon vanilla essence
- 1 teaspoon malt vinegar
- 14 pint single cream
- 2 eggs
- 4 ounces plain dark chocolate, roughly chopped
- 3 tablespoons water
- 7 ounces caster sugar
- 6 tablespoons single cream
- 4 ounces unsalted butter
- 12 teaspoon vanilla essence
- 4 ounces plain dark chocolate, roughly chopped
- 1 ounce unsalted butter
- 3 tablespoons water
Method
- For the cake:.
- Preheat the oven to gas mark 5/190degC/375degF.
- Grease and flour two 8 1/2 inch round sandwich tins and line the bottom of each with greaseproof paper (baking parchment?
- ).
- Sift the flour, bicarbonate of soda and the two types of sugar into a bowl and make a well in the centre.
- place the water, cocoa powder and butter in a small saucepan and stir over a medium heat until the butter melts and the mixture is smooth- don't allow the mixture to boil though.
- Remove from the heat and stir in the vanilla.
- Add the vinegar to the cream and stir into the flour/sugar mixture.
- Add the cocoa mixture and eggs- there should be no more cake ingredients left- and whisk together until smooth.
- Divide the mixture equally between the two tins and bake for 20-25 minutes until until the cakes have risen and are firm but springy to the touch.
- Remove rom the tins& place on wire racks to cool.
- For the filling:.
- Put the chocolate& water into a small saucepan& melt over a low heat, stirring continuously, until smooth- set this mixture aside for a moment.
- Put the caster sugar, cream and butter into another saucepan& heat over a moderate heat for 4 to 5 minutes, stirring continuously until the spoon will leave a trail in the mixture.
- Remove from the heat& stir in the chocolate mixture and the vanilla.
- Allow to cool, stirring occasionally& then place in a fridge until cold.
- Sandwich the two cakes together with the filling and leave on a rack over a tray.
- To ice the cake:.
- Put the remaining chocolate in a small saucepan with the butter and the water.
- Heat, whilst stirring continuously, until the chocolate melts& the mixture becomes smooth and will coat the back of a spoon- do NOT overheat.
- Pour the icing over the top of the cake and then chill until set.
