- Make the icing first (it takes a while to cool and thicken). Put the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour it over the chocolate. Stir until the mixture is smooth. Cool, then chill, until really thick but spreadable.
- Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins with baking parchment. Take 3 tbsp flour from the full flour amount and put them back in the flour bag - the cocoa powder will make up the difference.
- Put all the cake ingredients except the chocolate in a large bowl. Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff - it should fall easily from a spoon.
- Divide the mixture between the 2 tins and level. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, turn out onto a wire rack, peel off the paper and cool completely. Cut each in half horizontally so that you have 4 layers altogether.
- Sandwich the la
credit to : bbcgoodfood.com
Thursday, February 14, 2013
Chocolate Layer Cake
175g self-raising flour , sifted
3 tbsp 70% cocoa powder
1 tsp instant espresso coffee powder (optional)
175g butter , completely softened, plus extra for lining the tin
175g golden caster sugar
1 tsp baking powder
1-2 tbsp milk
100g 70% dark chocolate , melted and cooled
FOR THE ICING
500ml double cream
500g milk chocolate , chopped