Easy Chocolate Cake
A soft, moist chocolate cake that’s simple to make and delivers consistent results every time.
Yield: 8 slices
Cost: 5
Equipment
Materials
Chocolate Spnge / Cake
- 175 grams Plain Flour
- 50 grams Cocoa powder
- 6 grams baking powder
- 6 grams bicarbonate for soda
- 15 grams treacle or golden syrup
- 2 each eggs
- 75 grams caster sugar
- 150 ml milk
- 150 ml vegetable oil
Chocolate filling
- 350 grams milk chocolate
- 160 ml Thickened / Whipping Cream
- 50 grams unsalted butter
Cream filling
- 300 ml Thickened / Whipping Cream
- 1 each Vanilla pod (seeds scraped out) or high-quality vanilla extract, 4 or 5 drops
- 125 grams Icing / Powdered sugar
- 75 grams mascarpone cheese
Makes: 20cm round
Instructions
For the Sponge/Cake preparation and baking
- The first step in all baking adventures turn your oven on! This cake needs a temperature of 170 C / 325 F
- First focus on the sponge and weigh all the sponge ingredients so we are ready.
- Grab a large bowl and a sieve - Sieve the flour, cocoa, baking powder, and bicarbonate of soda together.
- Get a whisk and just give the dry sieved ingredients a quick mix.
- Next add the Sugar, Eggs, Syrup or Treacle, Milk, and Oil to the dry ingredients.
- So what we should have so far in a bowl all the dry sifted ingredients mixed together and sitting on top of that the Eggs, Sugar , Syrup or Treacle, Milk and Oil.
- Whisk everything together until you have a smooth batter/cake mix.
- This mix will benefit having a minute or two resting time, so while we are waiting....
- Get your two cake tins brush them with a little oil and line them with the baking paper/parchment, then brush the lined tins again with oil and dust with flour.
- Divide your cake mix equally between the two cake tins - by now your oven should be at temperature so time to bake! Bake for 20 - 25 minutes check the top of the cake is firm with a little bounce a good sign it is cooked.
- Remove from oven and allow to cool cake still in the cake tin on a wire rack for ten minutes. Next turn out of tin and allowing the cake to cool completely.
For the Chocolate filling
- In a metal bowl, break up the chocolate into small pieces.
- Place the cream into a pot and on a low heat bring to a gentle simmer.
- When the cream is hot pour over the chocolate and stir with a metal whisk or spoon until the chocolate is melted and mixed together with the cream.
- Add the butter and stir until the cream, chocolate, and butter have melted and mixed together to a smooth thick sauce-looking consistency.
- NOTE - depending on the temperature of your chocolate, butter and cream you may have to return the mix to the pan and on a very low heat ensure all ingredients are melted and blended be very careful if having to use this step.
- Allow this mixture to cool as it cools it will become thick and spreadable like a chocolate mousse. Stir occasionally to retain a smooth consistency.
For the Cream Filling
- For success make sure your whisk and bowl are cold.
- Make sure the cream is cold.
- If using a fresh vanilla pod, split the pod and scrape out the seeds.
- Place all ingredients into the cold bowl, and whip to stiff peaks.
- NOTE - Mascarpone cheese helps to stabilize the cream, you can use cream cheese Please make sure the cream cheese is soft, using it straight from the fridge the cream cheese will be too firm to whip together with the other ingredients.
NOTE - Mascarpone cheese helps to stabilize the cream, you can use cream cheese Please make sure the cream cheese is soft, using it straight from the fridge the cream cheese will be too firm to whip together with the other ingredients.
👨🍳 Chef’s Tips
Don’t overmixUse good cocoa or chocolateBake until just setLet cake rest before slicing👨🍳 Kook’s Secret
Don’t overbake—this is what keeps it soft.Notes
