Shopping List:
250 gr self -raising flour
250 gr soft brown sugar
50 gr cocoa powder (Blooker, Amsterdam)
250 gr plain chocolate
250 gr butter
4 eggs, free range please
Icing:
400 gr plain or milk chocolate
284 ml pot of single cream
25 gr butter
100-200 gr icing sugar
cocoa powder for dusting (optional)
Preheat your oven to 160C.
Grease or Spray and Line 2 x 20cm round cake tins or 1 20x20cm square tin.
Mix the flour, sugar and cocoa together in a bowl. Melt the chocolate and butter together with 200ml water in a pan and then beat this along with the eggs into your dry mixture. Pour this into your two prepared round tins or your 1 square tin (you can cut the square tin in half after baking when it has cooled down). Bake this in your preheated oven for about under an hour (the square tin will take at least an hour). Keep your eye on the oven as it is difficult to see when chocolate cakes are done) Test the cake with your skewer or cake tester to see if it comes out clean.
The top will crack! But the icing will cover it all. Cool all. First in the tin(s) Then on your wire rack.
To make the icing, we melt the chocolate with the cream and butter, au bain marie, and then cool to a spreadable consistency. Then we beat in enough icing sugar to make it a lighter brown and a little stiff.
Slice the square cake horizontally into 2 maybe 3 layers if you want and spread some icing between each layer. if you have used your round tins, sandwich them together with the icing. Ice the top and the sides if you want. Dust with some cocoa powder if you want, or decorate as you will!
"Enjoy"
Geen opmerkingen:
Een reactie posten