This is the belated Valentine chocolate cake I made for my husband following on from the last blog of strawberry heart cookies. It is a Rachel Manley recipe and boy is it goooood! So moist, fudgy, decadent, divine…I could keep going on but why not try baking it and seeing for yourself. Please let me know what you think. A quick note when it states 250 ml boiling water don’t be alarmed this is the part of the recipe that really makes this fudge cake special once made! Enjoy with a little single cream, yummmmm!!!
For the cake
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
125ml vegetable/sunflower oil
2 tsp vanilla extract
250ml/9fl oz boiling water
For the chocolate icing
200g plain chocolate
200ml double cream
1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
2. 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
3. Slowly add the boiling water to the mixture until smooth. The cake mixture will now be very liquid!
4. 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
5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing
6. For the chocolate icing ~ heat the chocolate and cream in a saucepan over a low flame 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
7. Carefully remove the cakes from the tins
8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake
9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife
Recipe by Rachel Manley (BBC Good Food)