Chocolate Cake
Based on the Victoria Sponge recipe, you can create other cakes such as this delicious Chocolate Cake, I often make it for Birthdays and special occasions.
Ingredients
Like with the Victoria Sponge you can follow the same classic recipe but make some alterations to turn it into a lovely chocolate cake.
3 egg version:
3 large eggs
180g unsalted butter, softened (a couple of minutes on defrost in the microwave usually helps)
150g caster sugar (I always reduce the sugar content a little in my recipes)
130g self raising flour (or plain flour with 1tsp of baking powder in)
50g cocoa powder
1/2 tsp baking powder
Splash of milk
4 egg version:
4 large eggs
225g unsalted butter, softened (a couple of minutes on defrost in the microwave usually helps)
200g caster sugar (I always reduce the sugar content a little in my recipes)
175g self raising flour (or plain flour with 1 tsp of baking powder in)
50g cocoa powder
1/2 tsp baking powder
Splash of milk
Chocolate cake filling
50g unsalted butter, softened
100g icing sugar
2 tbsp cocoa powder
1 tsp of hot water
Chocolate cake topping
100g dark chocolate (70% cocoa) – if you have a 90g bar that is fine too.
150ml double cream
Method
There are two methods with the Chocolate Cake and I find both work well
Turn on oven to 180oC or 160oC Fan
Grease and line 2x 15cm circular baking tins with 2 double circles of grease proof paper in the base.
All in one method
If you have a electric mixer or food processor
Place all ingredients into a bowl or the food processor, and mix until smooth. If the mixture seems a bit thick you can add a splash of milk to get a dropping consistency.
Creaming method
If you want to do it by hand
Place the sugar and butter in a bowl, and mix until you get a buttery paste.
Whisk the eggs in a bowl and then add a little at a time to your buttery paste, mixing well between each addition to get a smooth mix.
Add the flour, cocoa powder and baking power and fold in. If the mixture seems a bit thick you can add a splash of milk to get a dropping consistency.
Baking the Chocolate cake
Pour the mixture equally into the two baking tins and spread the mixture to the edges with a spatula. Place in the oven for 20mins (3 egg) or 25mins (4 egg), if you can place both tins on the same shelf so they bake evenly. Also avoid opening the door too early to ensure nothing sinks. Cook until risen and firm or you can place a cocktail stick in and it come out clean.
When you take them out the oven leave in the tins for 5minutes before turning them out, you need to place one on the cooling rack upside down (usually the thicker one)
Filling the Chocolate cake
Once the cakes have cooled, make butter cream filling, mix the icing sugar, cocoa powder, butter and water together to smooth paste. Pour the butter cream on the upside down cake, and spread out evenly with a spatula, make sure you get all the way to the edge as its it very easy to make it thicker in the middle.
Place the other cake on top.
Chocolate cake topping
Chop the chocolate finely and place into a bowl. Place the double cream in a sauce pan and warm on a low-medium heat, stirring regularly until it just begins to bubble around the edge of the saucepan. You do not want it to boil. Add the cream to the chopped chocolate and stir until it is all combined using a silicon spatula or wooden spoon. Allow to cool for 20minutes.
Then pour the chocolate topping over the chocolate cake and spread out with a spatula. You can spread it around the edges as well if you wish.