THE Chocolate Cake
I have deliberated so much about sharing this recipe. It is close to my heart: if I know you, I've probably baked it for you. I've only shared the recipe with a handful of people, and I always thought I'd keep it as my little secret.
When I was living in France, a lady called Patricia used to let me use her kitchen in the grand apartment block adjacent to my rather less-grand flat (Emily in Paris, it was not). This is Patricia's recipe and I owe her thanks for years of enjoyment: I've made this cake countless times, for all sorts of celebrations, and it always receives rave reviews.
I wasn't sure what name to give to this special recipe but, when looking in my recipe book, I found that I had already christened it: THE chocolate cake. Simple, but accurate: in my opinion (and that of my friends and family whom I've shared this with), there is no greater chocolate cake recipe. I hope that, in sharing it, it soon adorns the table of your own celebrations, and I wish you much happiness in enjoying it with your own loved ones. Please get in touch if you bake this - I'd love to hear from you.
The use of salted butter in the buttercream beautifully offsets the sweetness of the icing sugar, while the optional chocolate topping offers a lovely contrast in textures. Don't worry about the top cracking: this is supposed to happen and, I think, adds to the charm. Despite the crackled top, the inside is soft and mousse-like in texture: it suits the afternoon tea table as much as a dinner party. You can make cupcakes or a single-tiered larger cake from this recipe; just adjust the baking time. This cake also freezes extremely well (in fact, I think it tastes even better after being frozen): I just suggest that you avoid filling and decorating the cake before freezing it. It can be quickly assembled when you need it.
Ingredients
For the cake:
For the icing:
To decorate:
Equipment
Method
1. Pre-heat the oven to 160°C (fan) or 175°C (non fan). Break the chocolate into pieces and melt in a bain-marie or in a microwave. If you’re using the bain-marie method, put the chocolate in a bowl over a saucepan of boiling water (make sure the water isn’t touching the bottom of the saucepan) and stir regularly. If you’re using the microwave method, stop and stir it regularly (every 45 seconds). Put it to one side to cool.
I have deliberated so much about sharing this recipe. It is close to my heart: if I know you, I've probably baked it for you. I've only shared the recipe with a handful of people, and I always thought I'd keep it as my little secret.
When I was living in France, a lady called Patricia used to let me use her kitchen in the grand apartment block adjacent to my rather less-grand flat (Emily in Paris, it was not). This is Patricia's recipe and I owe her thanks for years of enjoyment: I've made this cake countless times, for all sorts of celebrations, and it always receives rave reviews.
I wasn't sure what name to give to this special recipe but, when looking in my recipe book, I found that I had already christened it: THE chocolate cake. Simple, but accurate: in my opinion (and that of my friends and family whom I've shared this with), there is no greater chocolate cake recipe. I hope that, in sharing it, it soon adorns the table of your own celebrations, and I wish you much happiness in enjoying it with your own loved ones. Please get in touch if you bake this - I'd love to hear from you.
The use of salted butter in the buttercream beautifully offsets the sweetness of the icing sugar, while the optional chocolate topping offers a lovely contrast in textures. Don't worry about the top cracking: this is supposed to happen and, I think, adds to the charm. Despite the crackled top, the inside is soft and mousse-like in texture: it suits the afternoon tea table as much as a dinner party. You can make cupcakes or a single-tiered larger cake from this recipe; just adjust the baking time. This cake also freezes extremely well (in fact, I think it tastes even better after being frozen): I just suggest that you avoid filling and decorating the cake before freezing it. It can be quickly assembled when you need it.
Ingredients
For the cake:
- 300g good quality dark chocolate (75% cocoa solids)
- 6 eggs
- 200g caster sugar
- 150g soft unsalted butter (not melted), cubed
- 1 teaspoon vanilla extract
- 1 teaspoon rum (optional)
For the icing:
- 125g soft, salted butter, cubed
- 250g icing sugar
- 1 teaspoon vanilla extract
- 3 tablespoon milk
- 50g grated white chocolate (use a microplane grater)
To decorate:
- Icing sugar/melted chocolate/freeze-dried strawberries/sprinkles etc.
Equipment
- 2 x Victoria sandwich tins, lined with baking parchment and greased (bottom and sides)
Method
1. Pre-heat the oven to 160°C (fan) or 175°C (non fan). Break the chocolate into pieces and melt in a bain-marie or in a microwave. If you’re using the bain-marie method, put the chocolate in a bowl over a saucepan of boiling water (make sure the water isn’t touching the bottom of the saucepan) and stir regularly. If you’re using the microwave method, stop and stir it regularly (every 45 seconds). Put it to one side to cool.
2. Break two eggs in a large bowl, and add 4 yolks (put the 4 egg whites in another large, scrupulously clean bowl and put to one side). Add the sugar to the egg/yolk mixture and, using an electric whisk, beat the mixture until it’s tripled in volume. It should look pale and fluffy. Add the vanilla extract and rum (if using). Whisk again for 30 seconds, to incorporate the extract and rum.
3. Pour the chocolate in a gradual stream into the egg-sugar mixture, whisking constantly so as to incorporate the chocolate. Then whisk in the soft, cubed butter.
4. Using an electric whisk, whisk the egg whites into soft peaks. Use a metal spoon to fold the egg whites into the mixture. Do this slowly and carefully, to avoid beating out the air.
5. Divide the cake mixture between the two fully lined and greased tins and bake in the oven for 25 minutes (if you’re making cupcakes, they will only take about 15 minutes). The top will be crusty and, upon removing it from the oven, will deflate and crack. Transfer to a wire rack and leave to cool for 10 minutes before removing from the tins. Leave to cool fully.
6. To make the icing, beat the soft butter with an electric whisk until light and fluffy. Add the icing sugar and vanilla extract and beat until light and fluffy. Add 2-3 tbsp milk to loosen the mixture a little (more if it is too stiff, but add it gradually to avoid overdoing it - you don't want it to curdle). Grate the white chocolate using a microplane grater and fold into the icing using a metal spoon.
7. Put one cake layer on your serving plate. Spread the icing over the top of this cake, and place the other layer carefully on top. To decorate, you could drizzle over melted chocolate (white, milk and/or dark), sprinkle freeze-dried strawberries or heart-shaped edible decorations, or simply sift over some icing sugar.
7. Put one cake layer on your serving plate. Spread the icing over the top of this cake, and place the other layer carefully on top. To decorate, you could drizzle over melted chocolate (white, milk and/or dark), sprinkle freeze-dried strawberries or heart-shaped edible decorations, or simply sift over some icing sugar.