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Dark Chocolate Cake

Ingredients
For the cake
  Butter 4 Ounce, softened
  Castor sugar 4 Ounce
  Self-raising flour 4 Ounce
  Ground almonds 3 Ounce
  Cocoa powder 2 Ounce
  Drinking chocolate powder 1 Ounce
  Eggs 2 , lightly beaten
  Coffee essence 2 Tablespoon
For the butter cream icing:
  Butter 2 Ounce
  Icing sugar 4 Ounce, sifted
  Plain chocolate 2 Ounce, melted
  Coffee essence 2 Teaspoon
To finish:
  Icing sugar 4 Ounce (Chocolate Glace Made With This)
  Walnut 6 , halved
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Grease a 8-inch detachable cake tin or springform pan.

MAKING
3) In a bowl, beat the butter and sugar to get a light and fluffy mixture.
4) Add in the almonds, cocoa, drinking chocolate. Fold all in, while adding the eggs one at a time. Stir in the coffee last.
5) Transfer the batter into the container.
6) Bake for 45 minutes. Allow the cake to cool in its container itself for 10 minutes. Then transfer onto a wire rack to cool completely.
7) For the icing, mix the butter and sugar in a bowl. Beat till light and fluffy. Then beat in the chocolate and coffee.
8) Slice the cake into half horizontally. Spread the butter cream icing over it.
9) To freeze the cake at this stage, keep it in the freezer till it firms up.
10) Then wrap the cake in cling film and into a freezer bag. Freeze.

SERVING
11) To serve the Dark Chocolate Cake, spread the chocolate glace icing over the top of the cake. With a palette knife, smoothen out the icing.
12) Garnish the cake with the halved walnuts.
13) To thaw the cake, set at room temperature for 4 hours.
14) Serve as in steps 11 and 12.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Ingredient: 
Chocolate
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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