I was looking for the perfect chocolate cake recipe, and stumbled across one that claimed to be just that.
Having made it several times now, i’d have to agree!!
The recipe is SO simple, chuck it all in one bowl, in the oven and off you go.
I make it with chocolate ganache and its always requested again and again by friends and family.
Here’s the link to the article about making the perfect chocolate cake.
and here is the recipe:
The Best Chocolate Cake Ever
This is our perfect chocolate cake. It’s light enough to take a buttery filling, or – for a change – cherry jam, and a ganache topping. It’s also fluffy and charming enough to convert the anti-chocolate cake league.
8oz self-raising flour
2tsp baking powder
8oz caster sugar
4 eggs, beaten
Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
Tip into two well-greased 8” round baking tins, and bake at 160 degrees C for about 50 minutes.
Test with a skewer – when it comes out of the cake clean, the cake is done.
Cool on a wire rack, and finish with icing of your choice.
Each topping recipe makes enough to top one 8” cake. To make enough to fill and cover, double the quantities.
Pour 4floz double cream into a saucepan, and add 4oz of broken dark or milk chocolate. Allow to melt, whisk to blend, and then refrigerate until it reaches spreading consistency. Spread over the cake.
Chocolate butter icing:
Beat 3oz butter until soft. Sift in 6oz icing sugar and up to 1oz of cocoa, depending how strong you want the icing. Add 1tbsp boiling water and beat until well blended.
Enjoy!!!Share on Facebook