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Privacy NoticeIs there anything more decadent than a large slice of indulgent chocolate cake? There are so many recipes out there it’s difficult not to feel swamped when choosing one to give a go – but trust us, this one is worth all the effort. The addition of good quality dark chocolate and fresh flowers makes this one extra special and with Valentine’s Day on the horizon, now is the time to dig out your apron and get practising. This is one cake you can share – but you might not want to! Why not play about with your favourite flavours too? We love a melted drizzle of Biscoff biscuit spread over the top to add a beautiful marbled effect, or layer white chocolate shavings for that extra cocoa kick. Choco-a-lot chocolate cake Serves 8 to 10
This oozy, gooey chocolate cake will wow the socks off your Valentine this February 14
(Image: Wooden Table Productions)
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Ingredients For the chocolate sponge 100g butter, softened, plus extra for greasing 300g caster sugar 1 tsp vanilla essence 120ml milk 3 eggs 50g dark chocolate, broken into small pieces 180g self-raising flour, sifted 25g cocoa powder, sifted 1 tsp baking powder, sifted For the buttercream icing 45g cocoa powder 350g icing sugar 115g butter, softened 1 tsp vanilla essence 3-4 tbsp milk For the decoration 300g fresh berries Fresh flowers (optional) 1. Preheat the oven to 190°C/ 170°C fan/gas mark 5. Line 2 x 20cm (8in) circular sponge tin bases with baking parchment and lightly grease. 2. In a large bowl, beat together the butter and sugar with an electric hand whisk. Once smooth, add the vanilla essence followed by the milk, a little at a time, then the eggs, one at a time, whisking continuously. 3. Melt the chocolate in a heatproof bowl over simmering water. Pour into the egg mixture and whisk. 4. Sift the flour, cocoa powder and baking powder together then add them to the bowl. Briefly mix everything together with a spatula and pour into the tins. 5. Bake for 25 to 30 minutes until the cakes are risen and just firm to the touch. Remove from the oven and leave to stand for 10 minutes before removing the cakes from the tins and cooling on a wire rack. 6. For the buttercream icing, sift the cocoa powder and icing sugar into a bowl. Add the butter and cream them together, then add the vanilla essence and the milk, a drop at a time, continuing to mix until the icing is smooth and creamy. 7. Place the first sponge layer on a cake stand. Spread half the buttercream icing over this and top with the other sponge. Spread the remaining buttercream icing over the top of the cake and decorate. Here, we’ve used fresh raspberries and roses. Recipes devised and written by Victoria Gray. Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
