Rich Dark Chocolate Cake

I was planning to post my Carrot Cake recipe as the first recipe here on FgIA, but at the moment I am chocolate obsessed (I’m blaming the pregnancy cravings) so if you’ve been waiting for a carrot cake recipe, your just gonna have to wait a little longer because today here is a recipe for my Rich Dark Chocolate cake which is sure to satisfy even the worlds biggest chocoholic’s chocolate cravings..

It is ridiculously rich

And delicious

And surprisingly very easy to make!

So what you will need is..
CAKE:

Ingredients

  • 2 cups Self Raising Flour
  • 2 cups of Caster Sugar
  • 2 tsp Bicarb Soda
  • 1 cup of Unsweetened Cocoa Powder
  • Pinch of Salt
  • 2/3 cup of Copha
  • 2 Cups of Boiling Water
  • 2 Eggs (beaten)
  • 2 tsp Vanilla Essence

Preparation

Preheat oven to 180 degrees (celcius) or 160 for fan-forced.
Grease and line two 20 x 20cm cake tins with baking paper (don’t do my mistake and just grease & flour tins, as cake will stick!)


Put copha in a large jug and pour boiling water over it, set aside to allow copha to melt.


In another bowl sift together the flour, sugar, bicarb soda, cocoa and salt.

Once Copha has completely melted, slowly stir into the flour mixture until blended.
Lastly, beat in eggs and vanilla essence until totally combined.


Pour batter into prepared cake tins, making sure you keep them fairly even.

Bake in preheated oven for approximately 25-30 mins, or until skewer inserted into centre comes out clean.
Allow cake to cool before removing from tins.

Now time for my favourite part..

FROSTING!:

Ingredients

  • 1/3 cup Butter
  • 1 cup Dark Chocolate Melts
  • Pinch of Salt
  • 1 tsp Vanilla Essence
  • 3 cups Icing Sugar (sifted)
  • 5 tbsp Milk

Preparation

In a small saucepan, melt the butter. Then stir through chocolate until melted. Add vanilla essence and salt.


Transfer to large mixing bowl and gradually beat in sifted icing sugar and milk for 5-7 mins or until fluffy and creamy.
Easy peasy!
Now to assemble cake..

Place 1 cake on a serving plate, spoon approx 1/3 of the frosting (a bit more if you feel the need as there IS plenty of frosting) onto cake and spread it evenly over the top.

Next, grab the second cake and place it on top of the first frosted cake. Then spoon icing onto top and sides and smooth out (this is where a palette knife comes in handy). And if you like you can grab a spoon, using the back of it make patterns in the icing as I have done.

Voila!! A super sickly, rich Chocolate cake to dig into..

(NOTE:: If you don’t have two cake tins try using a 20 x 30 cm tin to cook it in, and once cooked and cooled, cut cake through centre with a bread knife and frost it that way. It obviously won’t sit as high but will still taste just as marvellous!!)

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