Recipe: Chocolate Cake
Prepared by our Cookery, Advanced student Sam at home during the August Lockdown 2021.
This is a simple home-made lockdown, comfort recipe. Rich in chocolate, moist, fluffy with the perfect amount of sweetness.
Serves 1-2 people
Recipe: Chocolate Cake
Ingredients
125 g self-raising flour
2 tsp baking powder
3 tablespoons cocoa powder
5 large eggs separated
200 g unsalted butter
150 g caster sugar
2 tablespoons cold espresso (Can substitute for 1 Tablespoon instant coffee powder, mixed with 2 Tablespoon water)
100 g dark chocolate (melted)
Method
- Preheat the oven to 150 degrees C
- Butter and flour a 23cm cake tin
- Sieve the flour, baking powder and cocoa together
- Whisk egg whites to firm peaks
- Beat butter and sugar until light and pale
- Beat in the yolks one at a time, then fold in the espresso followed by the chocolate
- In several batches fold in the flour mixture and the beaten egg white into the butter mixture
- Spread the batter into the prepared tin and bake for 40-50 minutes
Chocolate Ganache
Ingredients
80ml cream
150g chocolate (melted)
Method
- Warm up the cream slowly in a bain-marie.
- Get a pot of water simering on your stove, then place a heat safe bowl over the top of the simmering pot. This will gently heat the cream.
- When warm remove from the heat and add the chocolate.
- Whisk until well blended and smooth.
- Cool to room temperature. Use as required.
