In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Dark Chocolate Cake
Hello everyone,
Its Home Baking Week and I am excited to share this delightful recipe for a super moist, dark chocolate cake with an ultra rich melted chocolate icing. Recipe is suitable for baking a one tier cake with a rich, deep thick icing, however, if a 2 tier cake is required then double up the cake quantities for a truly magnificent looking cake. The chocolate icing quantity will be enough to cover and fill a 2 tier cake, however, the layer on top will be slightly less than for the single tier cake.
Happy Baking! Enjoy!
1 x 20cm cake | Preparation time: 30 minutes | Cooking time: 40-45 minutes | Oven temp : 180ºC
INGREDIENTS
Cake Batter (Dry)
- 180g plain flour
- 300g granulated sugar
- 75g cocoa powder
- 1¼ tsp baking soda
- 1 tsp vanilla paste/essence
Cake Batter (Wet)
- 180g buttermilk – or soured milk ie 170g milk with juice one lemon, mixed
- 70g vegetable oil
- 2 eggs – 100g total weight
- 75ml black coffee – or water
Melted Chocolate Icing
- 200g plain chocolate – broken into pieces, melted
- 200-250ml double cream
INSTRUCTIONS
1. Prepare cake tin
Open line a 20cm non stick cake tin with a large piece of baking paper, which fits the base of the tin and comes up above the sides of the tin.
2. Make cake batter
In a large bowl sift all the dry ingredients bar the sugar. Mix well. Add sugar and now add all the wet ingredients. Beat smooth. If cake mixture is very thick add a wee more coffee liquid. Cake should be of a batter consistency. Pour batter into the prepared tin.
3. Bake
Place the cake in a pre-heated oven and bake until firm and a toothpick comes out clean. If your oven is hot and cracks appear on the top of the cake I would recommend to reduce the heat to 170ºC.
4. Cool and prepare for icing
Remove cake from the oven and leave to become coo/cold in the tin. Meanwhile make the melted chocolate icing.
5. Make melted chocolate icing
In a bowl over hot water melt the chocolate. Remove from the heat, add the cream and blend smooth. When blended set aside and use this icing when at a thick pouring consistency is achieved.
6. Ice cake
Pour over the top of the cake and allow to run into ripples. Allow to set.
7. Eat or Store!
Enjoy this cake immediately or place in an airtight container and store.
SEE HOW ITS DONE:
View this post on Instagram
JULES TIPS
Double up the recipe for a large two tiered cake. Fill and top with melted chocolate icing. Above icing quantity will be enough to cover and fill a 2 tiered cake or provide a thick topping for one cake.
If wishing to store the cake best to do so with no icing, wrapped well in cling film and placed in the fridge where it will keep moist for or up to two weeks.
