This cake was for shreks birthday, however today is the anniversary of my mothers passing and though I will do something for her at home, I dedicate this cake online to her…sound weird? Perhaps…but I believe in celebrating her life rather than commiserating her passing, which I try not to think about, positives rather than negatives right? Yes, I celebrate her birthday too!
So this cake is pretty easy if I say so myself. The only thing that threw me was at the chocolate icing bit, when you whisk the chocolate up before putting it on, it seemed very oily, as nothing else oily was added I can only assume this came out of the ‘actual’ chocolate, which is a first for me. It made putting it on the cake really easy, which is usually where I stuff up and make it very messy.
So if you are looking for something really quick and easy to make, this is it.
The sponge is very very light and totally not overwhelming in chocolate taste, however the icing is pretty decadent, so a good mix 🙂
Taken from – Naughty but easy chocolate cake
Easy chocolate cake
- For the cake
- For the chocolate icing
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
- For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Thank you for reading, and I know it is my turn to look at all your recipes which always makes me super hungry.
Justine © Eclecticoddnsods.com