Choco late cake wi th glossy ici ng

Serves 16 Ready in 1 hr 45 min

Essentials (South Africa) - - FOOD -

125g dark choco­late 125g but­ter

250g cas­tor sugar 350g self-rais­ing flour 15g co­coa pow­der

1 tsp bi­car­bon­ate of soda 1 tbsp white-wine vine­gar 250ml milk

2 medium eggs

For the fill­ing and top­ping 275g dark choco­late 300ml dou­ble-thick cream 4 tbsp brandy (op­tional)

1

Heat the oven to 160°C. Break up the choco­late into a large bowl and put it over a pan of sim­mer­ing wa­ter. Leave it un­til it has melted, then take off the heat. Add the but­ter and stir un­til smooth. Cool for 5 min. 2 Add the sugar, then sift in the flour, co­coa and bi­car­bon­ate of soda. In an­other bowl, stir the vine­gar into the milk, then add the eggs and beat well. Pour into the choco­late mix­ture. Beat un­til smooth, then spoon into a lined 20cm round, deep cake tin, and smooth the top. 3

Bake for 1 hr 15 min un­til well risen and just firm; insert a skewer into the cen­tre and it should come out clean. Cool in the tin for 10 min, then turn onto a wire rack and leave to cool com­pletely. 4

To make the fill­ing and top­ping, grate 25g of the choco­late. Set aside. Put the rest of the choco­late in a bowl over a pan of hot wa­ter, as be­fore. When al­most melted, add the cream and stir gen­tly un­til smooth. Take off heat and leave to thicken as it cools. 5

Cut the cake in half and sprin­kle the cut sides with brandy, if us­ing. Use a good quar­ter of the ic­ing to sand­wich the two halves to­gether. Spread the rest of the ic­ing over the top and sides. Sprin­kle the grated choco­late on the top, round the edge.

1 824kJ per serv­ing 24g fat 15g sat fat

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