We have the recipe for the best ever chocolate layer cake and it's easier than you would expect. A four layered cake with shiny chocolate icing, enjoy!
Ingreadient
- 175g self-raising flour, sifted
- 3 tbsp 70% cocoa powder
- instant espresso coffee powder
- 175g butter, plus extra for lining tin
- 175g golden caster sugar
- 1 tsp baking powder
- 3 eggs
- 1-2 tbsp milk
- 100g 70% dark chocolate, melted and cooled
- 500ml double cream
- 500g milk chocolate, chopped
Direction
- Make the icing first (it takes a while to cool and thicken). Put the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour it over the chocolate. Stir until the mixture is smooth. Cool, then chill, until really thick but spreadable.
- Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins with baking parchment. Take 3 tbsp flour from the full flour amount and put them back in the flour bag – the cocoa powder will make up the difference.
- Put all the cake ingredients except the chocolate in a large bowl. Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff – it should fall easily from a spoon.
- Divide the mixture between the 2 tins and level. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, turn out onto a wire rack, peel off the paper and cool completely. Cut each in half horizontally so that you have 4 layers altogether.
- Sandwich the layers together with a little icing, then spread the rest on top thickly.
