The Ultimate Chocolate Cake
Over a year ago
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Ingredients
- 250ml cocoa powder
- 500ml boiling water
- 350g Flour sifted
- 10ml bicarbonate of soda
- 3ml salt
- 3ml baking powder
- 230g butter or margarine softened
- 500g sugar
- 7ml Vanilla Extract
- 4 large eggs
- 125g butter. softened
- 500ml icing sugar. sifted
- 3 extra large egg yolks
- 200g Dark Chocolate
- 200g raspberry jam, warmed
- 2 packets chocolate finger biscuits
- 200g dark, milk & white chocolate
Accompaniment
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Description
Basic chocolate cake recipe
Method
-
1
Whisk cocoa-powder with boiling water until smooth. Cool completely.
Sifty dry ingredients together.
Cream together butter and sugar until pale and fluffy, beat in vanilla and eggs.
Fold in flour alternately with cocoa mixture.
Divide batter between three greased and floured 230mm diameter cake pans.
Bake at 180 degrees C, 25/35minutes before removing from the oven. Leave to cool for 10 minutes before turning out.
Cool completely on a wire rack.
To make the buttercream:
Cream butter until fluffy, add icing sugar and beat in egg yolks one at a time. Beat in cooled, melted chocolate.
To assemble the cake:
Place one cake on a serving plate, spread with raspberry jam.
Spread underside of second cake and stack on top of first cake. Spread the top with raspberry jam.
Repeat with the third cake but spread the top and sides with the remaining buttercream.
Melt chocolate and spread thinly on baking paper. Leave in fridge until set. Break into shardes for top of cake.
Place chocolate coated fingers around the cake, place the shardes of chocolate on top. Finish with a chocolate of your choice on the top.
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