Chocolate Cake Recipe
A lovely moist chocolate cake, finished with a simple glace icing. Although if you preferred you could finish it with different icing, such as buttercream or ganache.
200g Dark Chocolate
1 tbsp Instant coffee granules mixed with 125ml cold water
85g Self raising flour
85g Plain flour
¼ tsp Bicarbonate of Soda
200g Light muscovado sugar
200g Caster Sugar
25g Cocoa powder
5 tbsp Buttermilk
For the glace icing
250g Icing Sugar
2 tbsp Cocoa powder
3-4 tbsp Warm water
Grease and line two 8 inch round tins
Put a couple of inches of boiling water in a saucepan, and place a heatproof bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water.
Break the dark chocolate into chunks, and cut the butter into lumps, add both to the bowl.
Heat over a low heat until the chocolate and butter has melted. (Chocolate mixture)
In another bowl, put both flours, bicarbonate of soda, both sugars, and cocoa powder. Mix them all together. (Flour mixture)
In a different bowl put the eggs, beaten, and the buttermilk. (Egg mixture)
Now pour the melted chocolate mixture, egg mixture and the coffee into the flour mixture. Mix until everything is combined, it makes quite a runny mixture.
Now pour the mix into the tins, Split the mixture as evenly as you can between the two cake tins.
Bake at 160°C, for 45 minutes. To check the cakes are cooked, use a skewer to check the centre, if they are cooked it will come out clean. If not bake for a bit longer.
Allow to cool and then turn out onto wire rack to cool completely.
Once cooled, you're ready to ice.
Sieve the icing sugar and cocoa powder into a bowl. Then add 3-4 tbsp of warm water. Mix well until smooth, but not too runny mixture.
Lay one cake out, cover the top of the first cake with a layer of the chocolate glace icing. Then put the other cake on top of the first and cover the whole cake in the icing.
Now simply wait for the glace icing to “set” and then the cake is ready to eat and enjoy. This cake is also lovely as a homemade birthday cake.