“I always get asked for the recipe of this yummy chocolate cake. It’s a must for special occasions like birthdays – it’s rather indulgent and not for a time when you’re watching what you eat!”
– Hayley Reece
Recipe for Chocolate Cake
Ingredients
For the cake:
- 230 grams dark chocolate (70% cocoa solids)
- 170 grams unsalted butter (room temperature)
- 350 grams light brown sugar
- 3 large eggs, separated
- 370 grams plain flour, sifted
- 1½ teaspoons baking powder
- 1½ teaspoons bicarbonate of soda
- ½ teaspoon salt
- 500ml semi-skimmed milk (room temperature)
- 2 teaspoons vanilla extract
For the icing:
- 175 grams dark chocolate (70% cocoa solids)
- 225 grams unsalted butter (room temperature)
- 1 tablespoon semi-skimmed milk (room temperature)
- 1 teaspoon vanilla extract
- 250 grams icing sugar, sifted
Directions
For the cake:
- Preheat oven to 170 Celsius (with fan), 190 Celsius, or gas mark 5. Grease and line two 20cm cake tins with greaseproof paper.
- Melt chocolate (in microwave on medium for 30-second bursts or in heat-proof bowl over simmering pan of water); set aside to cool.
- Cream butter and sugar together in a large bowl until smooth. Beat egg yolks in separate bowl for several minutes, then slowly add them to the butter and sugar mix while beating well. Add cooled chocolate and beat again.
- Combine flour, baking powder, bicarbonate of soda and salt in separate bowl. Combine milk and vanilla extract in a jug. Add one third of flour mixture to creamed mixture and beat well. Pour in one third of milk and beat again. Repeat until all flour and milk added.
- Whisk egg whites until soft peaks start to form, then carefully fold in egg whites using a metal spoon (do not beat as this will take the air out), dollop the mixture equally between the tins and bake for approximately 35 minutes. When cooked, a skewer inserted into the centre of the cakes it should come out clean.
- Leave cakes to cool before turning out onto a wire rack. Peel paper from bases.
For the icing:
- Melt the chocolate and set aside to cool.
- In a large bowl, beat butter, milk, vanilla and icing sugar until smooth. Add chocolate and beat again until thick and creamy; if it looks too runny, keep beating.
- Sandwich the thoroughly cooled cakes together with the icing and cover the top with more. Add sprinkles or other sugar decorations of your choice.
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