Each serving has 477 calories, 6.5 grams of protein, 56 grams of carbohydrates (40 grams of which are sugars), 25 grams of fat (10.5 grams of which are saturates), 2.5 grams of fiber, and 0.6 grams of salt.
Ingredients
For the cake
- 225g/8oz plain flour
- 350g/12½oz caster sugar
- 85g/3oz cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 free-range eggs
- 250ml/9fl oz milk
- 125ml/4½fl oz vegetable oil
- 2 tsp vanilla extract
- 250ml/9fl oz boiling water
For the chocolate icing
- 200g/7oz plain chocolate
- 200ml/7fl oz double cream
- Method
- 1.Preheat the oven to 180°C/160°C fan/Gas 4 and set aside. Grease and line two 20cm/8in sandwich pans with parchment paper.
- 2.In a large mixing bowl, combine all of the cake ingredients except the boiling water. Beat the ingredients with a wooden spoon or an electric whisk until smooth and fully blended.
- 3.Add the boiling water to the mixture a bit at a time, stirring constantly, until smooth. (At this point, the cake mixture will be quite liquid.)
4.Divide the cake batter evenly between the sandwich tins and bake for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the cake comes out clean.
5.Remove the cakes from the oven and cool completely in their tins before frosting.
6.To make the chocolate icing, melt the chocolate and cream together in a saucepan over low heat. Remove from the heat and whisk until the mixture is smooth, glossy, and thickened. Set aside for 1–2 hours to cool, or until thick enough to spread over the cake.
7.To assemble the cake, loosen the cakes by running a round-bladed knife around the interior of the cake tins. Remove the cakes from the tins with care.
8.Spread a thin layer of chocolate icing on top of one of the chocolate cakes, then delicately top with the other.
9.Transfer the cake to a serving plate and use a palette knife to frost the cake all over with the chocolate icing.
Recipe Tips
Because the chocolate cake mixtu
re is relatively thin, sandwich tins are preferred over springform forms, which may leak.
re is relatively thin, sandwich tins are preferred over springform forms, which may leak.
You don't have to use ganache to cover the cake; you may also use buttercream.