When I've made chocolate cakes in the past, I've often been disappointed with the dry and crumbly texture, so I began the search for a moist chocolate cake, something with the texture of a fudge brownie. My research led me to Forkd (fab name!) and the most epic of chocolate cakes was born!
I used three 9" baking tins for my cake and it was HUGE!
The recipe below is the right quantity for two 9" baking tins, I simply multiplied the ingredients to get an extra layer and a larger cake. (Greedy?! Meh!)
I made a simple vanilla butter cream with butter and icing sugar to sandwich the layers. I chose not to make a chocolate butter cream filling because I thought it would be nice to see the contrast in layers when the cake was cut. I was also covering the whole cake with a chocolate ganache and felt there would be plenty of chocolate already going on! (You don't want to overload on chocolate now do you?!?!)
|For decoration I added some white and milk chocolate curls.|
- 250g plain flour
- 1tsp salt
- 2tsp bicarbonate of soda
- 1tsp baking powder
- 70g unsweetened cocoa powder
- 400g sugar
- 185ml vegetable oil
- 240ml hot coffee
- 240ml milk
- 2 large eggs
- 1tsp vanilla essence
- Preheat oven to 180 deg.
- Line the bases of two 9" round cake tins with parchment.
- Sift flour, salt, bicarb, baking powder, cocoa and sugar in a large bowl.
- Add the hot coffee, oil and milk. Mix well for several minutes.
- Add the eggs and vanilla. Mix well again. The batter should be very liquid.
- Pour mixture into the baking tins. Bake for approx 40-45 minutes.
- Cool completely before assembly.
- 125g butter
- 250g icing sugar
- drop of vanilla essence
- milk (if needed)
- Cream the butter until very soft with no remaining lumps.
- Gradually add the icing sugar and beat together until thick and creamy.
- Add a few drops of vanilla essence.
- If the mixture is too thick add a few drops of milk.
- 200g bar of milk chocolate
- 200g bar of plain chocolate
- 300ml fresh double cream
- Break the chocolate bars into small squares and put in a pan over a very low heat.
- Pour over the cream and stir continuously until completely melted and glossy.
- Leave to cool and set slightly.
- Spread all over the cake with a palette knife.
This cake is really moist and keeps very well in a sealed container. It is also delicious warmed in the microwave and served with fresh whipped cream! Naughty but nice!