An epic chocolate cake!

For my husband's birthday it was decided a chocolate cake was the way forward.

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.

Make a wish.

Take a slice.

Enjoy!

The recipe

Chocolate sponge

Ingredients

• 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

Method

• 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.

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Butter cream

Ingredients

• 125g butter
• 250g icing sugar
• drop of vanilla essence
• milk (if needed)

Method

• 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.

*

Chocolate ganache

Ingredients

• 200g bar of milk chocolate
• 200g bar of plain chocolate
• 300ml fresh double cream

Method

• 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.

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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!