At least one member of the family prefers an ordinary Victoria sponge cake flavoured with cocoa to this rich, almost dessert type, cake. But it is good for special tea occasions; I made it this weekend for friends who were having a garden party that was also a secret wedding reception. You could serve it as a pudding too and all real chocolate lovers are likely to swoon over it.
It comes from a Green and Blacks cookery book (thank you P&C)so it seems polite and also good sense to use their dark chocolate for the filling and top.
Rich Chocolate Cake
7 oz plain flour
4 tablespoons cocoa
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon lemon juice
7 fl oz milk
3 1/2 oz softened butter
6 oz castor sugar
2 large eggs beaten
1/2 teaspoon vanilla extract
A hand held electric beater will make this easier and is best - or use your food processor. Rumour has it that the blade fixture is no good for cakes, but I have always used it quite successfully before I had a hand one.
Cook at No 5 or equivalent for 20 - 25 minutes - be careful not to let them cook too long and dry out.
When the cakes are cool enough to turn over on the rack, take the paper off and prick with a fork all over.
Now carefully and lightly pour on to both cakes a syrup you have made by heating 4 tablespoons of apricot jam with 2 of lemon juice. You can add 1 of kirsch to this as well if you want to go to town - I never have.
Filling
Topping
Eat the same day for preference
It comes from a Green and Blacks cookery book (thank you P&C)so it seems polite and also good sense to use their dark chocolate for the filling and top.
Rich Chocolate Cake
7 oz plain flour
4 tablespoons cocoa
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon lemon juice
7 fl oz milk
3 1/2 oz softened butter
6 oz castor sugar
2 large eggs beaten
1/2 teaspoon vanilla extract
A hand held electric beater will make this easier and is best - or use your food processor. Rumour has it that the blade fixture is no good for cakes, but I have always used it quite successfully before I had a hand one.
- Put lemon juice into the milk to sour it.
- Sift flour, cocoa, baking powder and bicarb 3 times - this is worth it as it contributes to the fine texture.
- Cream butter and sugar till fluffy.
- Add eggs, flour mixture and milk, a little of each at a time, milk last, beating very well between each addition.
- Add vanilla extract.
Cook at No 5 or equivalent for 20 - 25 minutes - be careful not to let them cook too long and dry out.
When the cakes are cool enough to turn over on the rack, take the paper off and prick with a fork all over.
Now carefully and lightly pour on to both cakes a syrup you have made by heating 4 tablespoons of apricot jam with 2 of lemon juice. You can add 1 of kirsch to this as well if you want to go to town - I never have.
Filling
- 100 g dark chocolate - melted over hot water
- 2 oz butter
- 3 1/2 oz icing sugar
- 1 egg yolk
Topping
- 50 g dark chocolate
- 1 oz butter
Eat the same day for preference
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