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Chocolate cake |
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| Course |
Snack |
| Cuisine |
Unknown |
| Dish Type |
Cake |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Cakes and Pastries |
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Method |
Bake |
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Time |
1hr |
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Calories |
-- |
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Serves |
10 |
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Ingredients : |
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100g/4oz butter, softened,
100g/4oz caster sugar,
50g/2oz icing sugar,
2 eggs, lightly beaten,
1 teaspoon vanilla essence,
75g/3oz blackberry jam,
150g/5oz self-raising flour, sifted,
50g/2oz cocoa powder,
1 teaspoon bicarbonate of soda,
225ml/8fl oz milk
For the chocolate butter cream;
50g/2oz dark chocolate (at least 70% cocoa solids), broken into small pieces,
25g/1oz butter,
3 teaspoons double cream,
3 teaspoons icing sugar, sifted |
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| How to Prepare : |
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• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 20cm/8in square cake tin, and line with greaseproof paper.
• Cream the butter and sugars in a small bowl with an electric beater until light and fluffy. Add the eggs gradually, beating thoroughly after each addition. Beat in the vanilla and jam. Transfer to a large bowl.
• Sift together the flour, cocoa and bicarbonate of soda. Using a wooden spoon, fold the flour mixture into the butter alternately with the milk. Stir until the mixture is just combined and almost smooth.
• Pour into the prepared tin, and smooth the surface. Bake for 45 minutes until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave in the tin for 15 minutes before turning onto a wire rack to cool completely.
• To make the butter cream, stir the ingredients in a small pan over a low heat until smooth and glossy. Spread over the top of the cooled cake using a flat-bladed knife. Allow to set. |
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