The BEST Chocolate Cake
This decadent chocolate cake is a true showstopper with its luscious layers of moist cocoa sponge, creamy caramel filling, whipped cream, and fresh strawberries. Topped with a rich milk chocolate icing, this indulgent dessert is sure to impress at any gathering. Perfect for satisfying your sweet tooth cravings and delighting taste buds with each bite.
— Constant Cookbook
Ingredients
- For the cake:
- 2 cups sugar
- 1 cup oil
- 6 eggs - seperated
- 2 cups flour
- 2Tbsp baking powder
- pinch of salt
- 60ml cocoa powder
- For the icing:
- 2 slabs of milk chocolate
- 1 tub of double cream
- for the filling:
- tin of caramel
- tub of cream
- 1/2 punnet of strawberries
- caster sugar
Instructions
- preheat your oven to 180 degrees celsius, place oil, sugar, warm water and egg yolks in a bowl and beat untill mixture is cool and smooth.
- Sift flour, baking powder and cocoa 3 times and add to the oil mixture.
- Whisk the eggwhites untill they just start forming soft peaks and fold in to the batter with a spatula.
- Line the base of the cake tins with oiled grease proof paper and pour the batter into the 2 medium tins
- bake in the oven for about 30 min or untill the cake is firm to the touch.
- While the cake is in the oven, you can start with te icing and filling.
- for the icing: break the pieces of chocolate into a microwave proof bowl and add a bit of the cream.
- cook it in the microwave untill it melts- be carefull not to burn it.
- Once the chocolate is melted add the rest of the cream and leave to cool.
- for the filling:
- whisk the cream untill its stiff peaked.
- whisk the caramel untill its smooth.
- dip the sliced strawberries in the caster sugar.
- once the cake is done and cooled down, spread the caramel on the top of one then add the whipped cream and lastly the strawberries.
- put the other cake on top.
- take the chocolate sauce and pour it over the cake and smooth on edges with a spatula.
Yield
Serves 6
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