Orange flour

The Ultimate Chocolate Cake

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I don’t usually jump at the idea of chocolate cake, but not even I could resist a slice of this. Chocolate sponge, chocolate chips, chocolate buttercream – this is my chocolate ecstasy. You may want to have a tall glass of water on hand to wash it down with as this cake is rather rich!

Ingredients:

cake:
6oz caster sugar
6oz butter or margarine
3 eggs
6oz self-raising flour
1tsp baking soda
1/2tsp vanilla essence
100g white chocolate
100g milk chocolate
100g 70% (or higher if you like a bitter chocolate flavour) dark chocolate

buttercream:
4oz salted butter
8oz icing sugar
50g dark chocolate
50g milk chocolate
50g white chocolate
1/3tsp vanilla essence
whole milk

Method:

(preheat oven to 180*c and line and grease 3 7″ round cake tins [or 2, then wash and reuse one])

for the sponge cakes:
– take 50g of each chocolate and use a sharp knife to roughly break into small chunks, then set aside in 3 piles (white, milk and dark)

– take 3 small bowls and break the remaining 50g of each chocolate into each bowl
– melt each bowl of chocolate in a bain marie

– take 3 bowls and, with a wooden spoon, cream together 2oz sugar and butter or margarine in each – mix thoroughly until a pale yellow colour
– beat 1 egg into each bowl
– into your first bowl, mix in the vanilla essence, melted white chocolate and dark chocolate chunks
– into the second, stir in the melted milk chocolate and white chocolate chunks
– into the final bowl, add the melted dark chocolate and milk chocolate chunks
– sift 2oz flour + 1/3tsp baking soda into each bowl and use a metal spoon to gently fold in until well combined
– pour each mixture into a cake tin and bake in the oven for around 15mins (when the sponge is ready it should be risen and bounce back when gently pressed)
– leave to cool on a wire rack

for the buttercream:
– in 3 separate bowls, melt each 50g of chocolate in a bain marie
– use an electric whisk (or a lot of elbow grease) to combine the butter and icing sugar – you may need to add a splash of milk to loosen the mixture if too thick
– add 1/3 of the buttercream to each of the melted chocolates

assembly:
– on a large plate or decorating board, place the dark chocolate sponge
– spread generously with the dark chocolate buttercream and gently place the milk chocolate sponge on top, making sure they line up
– spread over the milk chocolate buttercream and place the white chocolate sponge on top
– cover the top of the cake with the white chocolate buttercream
– slice yourself a nice, big wedge and indulge the chocolate lover inside you!

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This entry was posted on February 22, 2013 by in Baking, Sponge Cake and tagged , , , , , .
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