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Aug
13
Chocolate Cake
August 13, 2007 | Leave a Comment
When searching for a chocolate cake recipe why not try this tasty cake. It’s not exactly a healthy option but the richness of the chocolatey cake and the creaminess of the icing made with creme fraiche or soured cream will keep anyone happy. Goes well with a coffee and a good book. Makes two 17 cm (7 in) sandwich cakes to serve 8…
Makes two 17 cm (7 in) sandwich tins to serve 8
Ingredients:
115g (4 oz) butter, softened
115g (4 oz) caster sugar
115g (4 oz) soft light brown sugar
4 eggs at room-temperature, beaten
170g (6 oz) self-raising flour
55g (2 oz) cocoa powder
6 tablespoons creme fraiche or soured cream
1 teaspoon vanilla essence
1½ teaspoons bicarbonate of soda
a pinch of salt
Ingredients For The Icing:
225g (8 oz) plain chocolate, chopped into small pieces
225g (8 oz) creme fraiche or soured cream
1 tablespoon caster sugar
Method:
Preheat the oven to 18o°C, 350°F, gas mark 4.
Line two 17 cm (7 in) sandwich tins with baking parchment.
Cream the butter and sugars until pale and fluffy and then beat in the eggs gradually.
Sift together the flour, cocoa powder, bicarbonate of soda and salt, then fold this into the
butter/sugar mixture alternately with the creme fraiche and stir in the vanilla.
Divide the mixture between the two tins smoothing out the top.
Bake in the middle of the oven for 25–30 minutes or until the cake is risen and springs back to the touch when pressed in the centre.
Cool the cakes on a wire rack for about 10 minutes then turn out and allow to cool completely.
Meanwhile make the icing:
Melt the chocolate in a bowl placed over, but not in, steaming water.
Stir in the creme fraiche or soured cream and the sugar.
Allow to stand to thicken, then use the mixture to sandwich and ice the top of the cake. Decorate with Chocolate Flavour Strands.
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