Devilishly Delicious Rich Chocolate Cake
Preparation time: 35mins plus cooling Cooking time: 40mins Serves: 12-14
INGREDIENTS ◆ 75g cocoa powder ◆ 175g baking margarine, softened ◆ 1.1kg caster sugar ◆ 3 medium eggs, beaten ◆ 250g self raising flour ◆ ¾tsp baking powder ◆ 2 sachets egg white powder ◆ ½tsp cream of tartar ◆ 1tsp pure vanilla extract ◆ Chocolate hearts and wafer flowers to decorate
1 and PreheatOvenline 2x20cm 160°C/Gasthe oven round,to Mark 180°C/Fan4½cm4. Greasedeep VictoriaSift the cocoa sandwich into tins.a bowl and gradually whisk in 350ml cold water. Set aside. 2 In a mixing bowl, beat the margarine with 400g sugar until soft and creamy. Whisk in the eggs and stir in the liquid cocoa mixture. Sift the flour and baking powder on top, and then carefully fold the dry ingredients into the chocolatey mixture. 3 Divide the mixture between the tins and bake on the middle shelf in the oven for 35-40min until lightly risen and just firm to the touch. Cool for 10min then turn out on to a wire rack to cool completely. When cool, slice both cakes in two through the middle and set aside. 4 In a large heatproof bowl, make up the egg white powder according to the packet instructions. Whisk in the remaining sugar and cream of tartar to make a thick paste. 5 Place the bowl over a saucepan of barely simmering water and whisk for 4-5min until thick and glossy, and the sugar has dissolved. Remove from the heat and whisk in the vanilla.
6 Spread over 3 of the cake slices, then sandwich the 4 slices together. Place on a serving plate.
7 Spread the remaining frosting all over the cake to cover. Decorate with chocolate hearts and wafer flowers before serving.
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