4187

Best ever chocolate layer cake

  • serves 10
  • Easy

We have the recipe for the best ever chocolate layer cake and it's easier than you would expect. A four layered cake with shiny chocolate icing, enjoy! From our April 2011 issue.

Advertisement

Ingredients

  • self-raising flour 175g, sifted
  • 70% cocoa powder 3 tbsp
  • instant espresso coffee powder
  • butter 175g, plus extra for lining tin
  • golden caster sugar 175g
  • baking powder 1 tsp
  • eggs 3
  • milk 1-2 tbsp
  • 70% dark chocolate 100g, melted and cooled

icing

  • double cream 500ml
  • milk chocolate 500g, chopped

Method

  • Step 1

    Make the icing first (it takes a while to cool and thicken). Put the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour it over the chocolate. Stir until the mixture is smooth. Cool, then chill, until really thick but spreadable.

  • Step 2

    Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins with baking parchment. Take 3 tbsp flour from the full flour amount and put them back in the flour bag – the cocoa powder will make up the difference.

  • Step 3

    Put all the cake ingredients except the chocolate in a large bowl. Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff – it should fall easily from a spoon.

  • Step 4

    Divide the mixture between the 2 tins and level. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, turn out onto a wire rack, peel off the paper and cool completely. Cut each in half horizontally so that you have 4 layers altogether.

  • Step 5

    Sandwich the layers together with a little icing, then spread the rest on top thickly.

Nutritional Information

  • Kcals 865
  • Carbs 67.2g
  • Protein 9.5g
  • Fat 63.9g
  • Salt 0.82g
  • Fibre 1.8g
Advertisement