Heavenly Chocolate Cake
This decadent chocolate cake is a crowd-pleaser with its rich, melt-in-your-mouth texture. The moist cake is made with a generous amount of butter, sugar, and a mix of dark and sweet chocolate, resulting in a luscious dessert that is perfect for any occasion. Top it off with a velvety dark chocolate icing that adds an extra layer of indulgence. Slice into this heavenly treat and savor every bite of chocolatey goodness.
— Constant Cookbook
Ingredients
- For the Cake:
- 250 g butter
- 300 g light muscovado sugar
- 200 g all purpose flour
- 1 tsp salt
- 1 tsp vanilla
- 2 tablespoons baking powder
- 5 eggs
- 150 g dark chocolate (preferably "Poulain") MELTED
- 150 g sweet chocolate
- *YOU CAN ADJUST THE DARK AND SWEET CHOCOLATE AMOUNTS.
- For the icing
- 200 g Dark chocolate
- 200 ml double cream
Instructions
- Preheat the oven 240C/gas
- Mix the butter and sugar with electric mixer until fluffy.
- Add in eggs one by one and mix after each addition. Add in vanilla. (add a couple of tbsp of flour if the mixture splits)
- Beat in the melted chocolate.
- Fold in the rest of the dry ingredients and mix well.
- add a cup of milk if the mixture was hard to mix.
- Put the mixture in a greased round cake tin and in the oven on 240C for 5 minutes then on 160C for 1 hour.
- FOR THE ICING:
- use a pot with a thick base to melt in the chocolate WITH the double cream. Keep stirring till you get a viscous homogenous chocolate mixture
- Using a large spoon spread the icing on the cake WHEN IT IS WELL COOLED and put in the fridge for the icing to get harder.
Yield
Makes 20 slices
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