Chocolate Cake
This delectable chocolate sponge cake is a decadent treat that pairs the rich flavors of dark chocolate and cocoa powder with the subtle sweetness of Muscovado sugar. With a light and fluffy texture achieved by folding in whipped egg whites, this cake elevates classic flavors to create a delightful dessert perfect for any occasion.
— Constant Cookbook
Ingredients
- 200g Self Raising Flour
- 30g cocoa powder
- 200g Light Muscovado Sugar
- 200g Baking Margarine
- 5 Large Eggs - Separated
- 50g dark chocolate (90% cocoa)
- 2 tbsp Golden Syrup
Instructions
- Grease 2 x 7 inch sponge tins. Line base of the tins with baking parchment.
- Heat oven to 125c/ gas mark 1
- Sift together flour and cocoa powder.
- Separate egg whites from yolks.
- Gently melt dark chocolate. in a small saucepan bring to the boil around 2 inches of water. Break up chocolate and put in a bowl and put bowl over the saucepan. DO NOT let the bowl touch the water. Stir until melted and set aside
- In a separate bowl mix baking margarine and sugar till light and fluffy.
- Whisk egg whites to soft peaks.
- Mix egg yolks into sugar and baking margarine.
- Mix in the melted chocolate and golden syrup. Gently mix in the sifted flour
- Gradually FOLD egg whites into mix. Do not beat or mix vigorously as this will knock all the air out of the cake.
- Divide between the two tins. level out the mixture with a spatula or spoon and smooth to the edges
- Place on a middle shelf in the oven and set your timer to 20 minutes.
- After 20 minutes check to ensure they are not burning!
- Set timer for another 20 min.
- Check again.
- Set timer for 10 minutes.
- After this 10 minutes insert a skewer (or small sharp knife) into the centre of the cake. If it comes out clean its done, if not set for another 10 minutes and repeat skewer test.
- If still not done leave in the oven but check EVERY 5 minutes with the skewer.
- When cooked, remove from oven and leave to cool IN the tin on a baking rack.
- Make sure the cakes are COOL before filling/topping.
- I used Strawberry buttercream in the middle which was yum!
Yield
Serves 8
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