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Cover: Loco for cocoa

09Jun 12

Pure Pleasure Chocolate Cake

Pure pleasure chocolate cakeYou may have noticed by now that I’m not much of an advocate of cooking chocolate used specifically for baking. I see it like this; the better the chocolate, the greater the eating pleasure.  Simple really.  And there’s certainly no exception to that rule when it comes to this incredibly moist and rich pure pleasure chocolate cake. (Also try this chocolate beetroot cake.)

Ingredients:

For the cake:

  • 250g unsalted butter
  • 250g good dark chocolate, broken into pieces
  • 130g self-raising flour
  • 55g light muscovado sugar
  • 80g ground almonds

For the creamy chocolate covering and filling:

  • 155g good dark chocolate, chopped into fairly small pieces
  • 155g double cream

Preparation Guidelines:

For the cake:

  1. Preheat the oven to 160ºC.  Grease and line a circular tin as I did.
  2. Gently melt the chocolate with the butter.
  3. In a large mixing bowl, cream the eggs and the sugar together until they begin to firm.
  4. Sift the flour into the mixture; add the ground almonds and the buttery chocolate mixture and stir everything together until completely combined.
  5. Spoon the mixture into the lined cake tin and pop it in the oven for around 35 minutes, or until the mixture is just firm.  Timing is everything here so keep an eye on the cake and when ready, remove it from the oven and delicately transfer it onto a cooling rack.

For the creamy chocolate filling and covering:

  1. Whilst the cake is baking, you can make the chocolate cream covering and filling.  Take a saucepan and pour in the cream, bringing it up on the heat until it is just about to boil.  Take the cream off the heat and add in the chocolate.  Leave the chocolate sitting in the cream until it melts and then stir it all together into a smooth mixture.  Pour it into a cold bowl and leave it to cool and thicken.

Putting it all together:

  1. Once the cake has cooled, slice the top off if it has risen in the centre and then cut it in half horizontally.  Sandwich the creamy chocolate inside the two halves of the cake – use about one third of the chocolate cream for this.  Finish the cake by spreading the rest of the chocolate cream over the top and the sides.  Slice it and serve with a refreshing cup of tea.

Time: 20 minutes to prepare, plus cooling time, 45 minutes to cook

Cocoa Treats: 12-14 slices

Note: The picture is of my cake is the pre-icing stage so you can see how chocolaty the cake is!

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