Ok people, I’ve finally worked out why my thighs are so big. Everything I bake, I eat. There in lies the problem. And this super massive chocolate birthday cake was no exception… but I only had two slices, I promise!
This one comes from the Primrose Bakery cookbook. It’s one of the few cake recipes in the book as it’s mostly cupcakes, but it’s by far the best chocolate cake recipe I’ve tried. And the icing, although looks sickly, is so creamy and moreish.
What you will need…
For the sponge:
8inch sandwich tins x 2
230g dark choc
170g unsalted butter
350g light soft brown sugar
3 large free range eggs
370g plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
500ml semi skimmed milk
2 teaspoons vanilla extract
175g dark choc
225g unsalted butter
1 tablespoon semi-skimmed milk
1 teaspoon vanilla extract
250g icing sugar
Assortment of sweets and decorations
– To begin, pre-heat the oven to 170°C (fan). Grease and line two 20cm cake tins with greaseproof paper.
– Break the chocolate into pieces and either melt in the microwave in 30 second bursts, making sure not to burn it!
– Once the chocolate is just melted, set the bowl aside to cool a little.
– Meanwhile cream together the butter and sugar until the mixture is pale and smooth. This takes 3-5 minutes with an electric mixer.
– Separate the eggs so you have a cup of yolks and a cup of whites.
– Beat the egg yolks in their separate bowl for several minutes, then slowly add them to the creamed butter mixture, beating well.
– Add the cooled chocolate to the mixture, beating well again.
– Sift the flour into a separate bowl and then combine with the baking powder, bicarbonate of soda and salt.
– In a jug, combine the milk with the vanilla extract.
– Add one third of the dry ingredients to the chocolate mixture and beat well. Follow with a third of the milk, beating again. Repeat these steps until all the dry ingredients and milk have been added.
– Using clean beaters, beat the egg whites in their separate bowl until soft peaks start to form.
– Carefully fold the egg whites into the main mixture with a metal spoon. Make sure not to over-beat as you will take all the air out of the mixture.
– Divide the mixture evenly between the tins and place in the oven, for 30 minutes.
– After 30 minutes the sponge should be done. Remove from the oven and test with a wooden skewer. If the stick comes out clean then the sponge is done, if not then they need to go in for a little longer.
Leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool completely. Once cool, sandwich together with the chocolate buttercream….
– Melt the chocolate in a bowl or plastic jug in the microwave until smooth and a thick pouring consistency. A general guide would be to heat at 30 secs intervals on medium, stirring in between, to avoid burning the chocolate. Leave to cool slightly.
– Beat the butter, sugar, milk and vanilla with an electric hand beater in a bowl until smooth. Add the melted chocolate and beat until thick and creamy.
– I topped off with hundreds and thousands, halved walnuts, broken up galaxy caramel and crumbled cadbury’s crunchie. Nom Nom!