- Serves: 12 People
- Prepare Time: 35min
- Cooking Time: 20min
- Calories: 523
- Difficulty:
Easy
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Grasp the chocolate cake with an ethereal, light sponge and rich buttercream filling. It is simple sufficient for an afternoon tea however precise enough for a party too.
Ingredients
Directions
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of 20cm spherical sandwich tins and line the bases with baking parchment.
- In a huge bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, four huge eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt till pale.
- Divide the mixture between the prepared tins. Bake for 20 minutes or till a skewer inserted into the centre of the cake comes out clean.
- Depart to cool inside the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to chill for five mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wood spoon or electric beaters, when you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour within the melted chocolate and a couple of tbsp milk. Mix again until easy.
- On a cake stand or big plate, sandwich the cakes collectively with half of of the buttercream, then unfold the rest on top. Beautify with chocolate shards, if you want.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray covered with baking parchment or foil.
- Now soften 25g milk chocolate and 25g white chocolate and drizzle them over the darkish chocolate before it sets.
- Shake the tray lightly to level the mixture then go away to set somewhere cool. Chop into shards.
Easy chocolate cake
- Serves: 12 People
- Prepare Time: 35min
- Cooking Time: 20min
- Calories: 523
- Difficulty:
Easy
Grasp the chocolate cake with an ethereal, light sponge and rich buttercream filling. It is simple sufficient for an afternoon tea however precise enough for a party too.
Ingredients
Directions
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of 20cm spherical sandwich tins and line the bases with baking parchment.
- In a huge bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, four huge eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt till pale.
- Divide the mixture between the prepared tins. Bake for 20 minutes or till a skewer inserted into the centre of the cake comes out clean.
- Depart to cool inside the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to chill for five mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wood spoon or electric beaters, when you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour within the melted chocolate and a couple of tbsp milk. Mix again until easy.
- On a cake stand or big plate, sandwich the cakes collectively with half of of the buttercream, then unfold the rest on top. Beautify with chocolate shards, if you want.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray covered with baking parchment or foil.
- Now soften 25g milk chocolate and 25g white chocolate and drizzle them over the darkish chocolate before it sets.
- Shake the tray lightly to level the mixture then go away to set somewhere cool. Chop into shards.
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