Melt-in-the-mouth Choco Cake
Indulge in the rich and decadent flavors of this chocolate cake with buttercream frosting. The moist and chocolaty layers are sandwiched together with a velvety buttercream, creating a delightful treat for any occasion. Perfect for satisfying your sweet cravings or impressing guests with your baking skills, this cake is sure to be a crowd-pleaser.
— Constant Cookbook
Ingredients
- 4 eggs, separated
- 100g plain (dark) chocolate
- 100g Stork margarine, (or marg/unsalted butter)
- 100g caster sugar
- 40g light muscovado sugar
- 3 tbsp + 1 tsp self raising flour
- Buttercream
- 175g icing sugar
- 75g Stork margarine, (or marg/unsalted butter)
- 1/2 - 1 tsp vanilla extract
- NB: Stork is an alternative to margarine, very good for baking
Instructions
- Preheat the oven to gas mark 6/200C/ fan 180C. Grease and line two sandwich tins. Separate the 4 eggs; yolks into a jug, and whites into a large-ish bowl. Lightly beat the yolks with a fork, and leave the whites for now.
- Put the chocolate and Stork in a saucepan. Melt over medium heat, stirring occasionally, till nice and smooth.
- Tip the caster and muscovado sugars into a large mixing bowl. Use a spatula to scrape out all of the melted chocolate mix, into the bowl. Beat them together with an electric beater for a few mins till thoroughly mixed in.
- Now whisk the egg whites to stiff peaks, preferably electrically as it will take far less time. If you don't have an electric whisk, start whisking vigorously by hand while the chocolate is melting, as you will need a lot of time.
- Fold the whisked egg whites into the chocolate mix along with the self-raising flour.
- Pour into the sandwich tins, but don't smooth it round, as this cake doesn't rise much, so would tend to dip a little in the centre. Bake for 20-25 mins, till a skewer inserted into the middle of the cake comes out clean (but with crumbs on). Cool on a rack.
- For the Buttercream: Electrically beat the icing sugar and Stork till smooth. It will be quite thick, so now add 1/2 tsp vanilla extract, and beat in thoroughly. You will have to use your best judgement as to whether it is light and fluffy enough to spread, but you will probably need to beat in another 1/2 tsp extract. You can add even more if you need to, but add very small amounts at a time till you get the right consistency.
- Move one half of the cake onto a serving plate, and spread 1/3 of the buttercream over it. Put the other cake half on top to sandwich it together. Now spread the rest of the buttercream over it evenly. Also, why not add other decorations - in the past I have used Cadbury's mini eggs, chocolate button butterflies, chocolate sprinkles and chocolate curls.
- This cake will keep happily in a container for 3 or 4 days, but it will never last that long!
Yield
Serves 10
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