This is the last recipe in my quest to bring you your own lavish afternoon tea party, and this is the epicentre of the tea party a delicious chocolate cake. I have undoubtedly made more extravagant cakes and probably more eye catching but I have tried to keep this simple because it is going to be made only a couple of hours before your party and we don't want to get up too early do we.
You will probably have noticed all the recipes so far can be baked in advanced and stored for several days, this little baby needs to be cooked and eaten on the day which also provides the aroma of freshly baked chocolate throughout your home or venue,and gives you the opportunity to say you have been up since 4 in the morning baking all your delights and everyone will be most impressed with your efforts and you will no doubt be invited to many other parties and events,Everyone trying to out do your party the one thing is they don't know the secret.I know it's sneaky and a little bit of a white lie but it is harmless? I think, although it has to be funny trying to see people try to produce these 10 recipes in this series in one morning.Any way as it is Saturday afternoon FA cup on soon, I'm not even going to go into the history of the Chocolate cake or find a nice story I'm going right to the recipe,I will say if any of you actually have your own afternoon tea party based on these recipes please pass your comments or photos on they will be most appreciated.
Ingredients
125 g/ 4 1/2 oz/ 1/2 cup soft margarine125 g/ 4 1/2 oz/ 1/2 cup caster (superfine) sugar
2 eggs
1 tbsp golden (light corn) syrup
125 g/ 4 1/2 oz/ 1 cup self-raising flour, sieved (strained)
2 tbsp cocoa powder sieved (strained)
Filling and topping
50 g/ 1 3/4 oz/ 1/4 cup icing (confectioners') sugar, sieved (strained)25 g/ 1 oz/ 2 tbsp butter
100 g/ 3 1/2 oz white or milk cooking chocolate
a little milk or white chocolate, melted (optional)
Instructions
1.Lightly grease two 18 cm/ 7 inch shallow cake tins (pans).2.Place all of the ingredients for the cake in a large mixing bowl and beat with a wooden spoon or electric hand whisk to form a smooth mixture.
3.Divide the mixture between the prepared tins (pans) and level the tops. Bake in a preheated oven, 190oC/ 325oF/ Gas Mark 5, for 20 minutes or until springy to the touch. Cool for a few minutes in the tins (pans) before transferring to a wire rack to cool completely.
4.To make the filling, beat the icing (confectioners') sugar and butter together in a bowl until light and fluffy. Melt the cooking chocolate and beat half into the icing mixture. Use the filling to sandwich the 2 cakes together.
5.Spread the remaining melted cooking chocolate over the top of the cake. Pipe circles of contrasting melted milk or white chocolate and feather into the cooking chocolate with a cocktail stick (toothpick), if liked. Leave to set before serving.
Mac's Tip
Ensure that you eat this cake on the day of baking, as it does not keep well.Chocolate facts
Cocoa beans contain approximately 50% fat. It is primarily comprised of two saturated fatty acids (palmitic and stearic acids) and one mono-unsaturated acid (oleic acid). Cocoa butter and chocolate do not raise blood cholesterol. However, when consuming milk chocolate or lower grade chocolate where a part of the total fat content comes from milk fat or various other types of fat, the cholesterol level might be adversely affected.
This cake looks amazing! Perfect for a tea party. I bet it tasted fantastic.
ReplyDeleteHow right you are it tasted really really good and the smell of it baking was lovely.
ReplyDeleteWow, that looks awesome, how'd you get the icing so perfect like that?
ReplyDeleteSorry to disappoint Alana It is only chocolate on the top but I would say using the chocolate at the right temperature helps Oh! and a turntable I hope that helps you?.
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