- Recipes
- Best Chocolate Cake
Best Chocolate Cake
-
12 serving
Prep time:
Cook time:
Serves: 12
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Ingredients
- 125ml vegetable oil, plus extra for greasing
- 175g Billington's Light Muscovado Sugar
- 175g Billington's Unrefined Golden Caster Sugar
- 225g plain white flour
- 4 tsp Nielsen-Massey Vanilla Extract
- 2 large eggs
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 90g cocoa powder
- 250ml whole milk
- 350g full-fat cream cheese, at room temperature
- 150g Billington's Unrefined Golden Icing Sugar
- 325ml double cream, at room temperature
- 200g dark chocolate (60%-70%), finely chopped
Method
Step 1
Heat the oven to 180°C/ 160°C fan/ gas 4. Grease and line 2 x 20cm round cake tins.
Step 2
Put both sugars, the flour, 2 tsp of the vanilla extract, the eggs, baking powder, bicarb, cocoa powder, milk and vegetable oil into a large mixing bowl. Using an electric whisk, beat mixture until smooth.
Step 3
Once combined, gradually add 250ml boiling water until you have a smooth but liquid cake mix.
Step 4
Divide the cake batter between the 2 tins and set on the middle shelf of the oven, bake for 25-30 mins. You can check to see if the cake is ready by inserting a metal skewer into the centre of the cake and if this comes out clean, the cake is ready. If not, allow to bake for another few minutes and check again.
Step 5
Once cooked, remove from the oven and allow to cool in their tins for at least 20 mins, then place on a wire rack to cool completely.
Step 6
To make the cream cheese filling, Lightly whip the cream cheese then sieve in the icing sugar and add the remaining 2 tsp vanilla extract and beat until smooth but firm. You can then add 125ml double cream a little at a time at first and then fold in the rest.
Step 7
Spread the cream cheese mixture over the centre of one of the cakes and using a pallete knife, smooth over the rest of the surface of the cake until evenly spread. Now sit the second layer of cake on top of the filling. Run a pallete knife around the outside of the cake so that the filling is smooth.
Step 8
For the ganache icing. Tip the chocolate into a heatproof bowl. Heat the remaining 200ml double cream until just before boiling and then pour over the chocolate and let it stand for 5 mins. Using a balloon whisk, start in the centre of the bowl and slowly mix the cream and chocolate until combined and smooth. If the chocolate separates, add a little boiling water to the mixture and whisk back to a smooth consistency.
Step 9
Transfer the cake to a wire rack set over a baking tray. Pour the ganache mixture over the cake, letting it fall down the sides and working with a pallete knife work the mixture until you arrive at your desired finish then allow to cool.
Step 10
Once cool, transfer to a serving plate or cake stand and allow to set. Slice to serve.
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Dr. Oetker Bicarbonate of Soda 200g
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Nielsen Massey Vanilla Extract 60ml
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Billington's Golden Icing Sugar 500g
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Billington's Light Muscovado Sugar 500g
500g£2.20
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