This is a simple cake combining dark chocolate, cocoa and a little cream. Add flavouring if like, for instance half to one teaspoonful of vanilla extract or coffee liqueur. I generally replace half of the white flour with wholemeal self raising flour.
Great when topped with a whipped chocolate ganache and fill with whipped double cream flavoured with vanilla.
200 grams self-raising flour
1 tbsp organic cocoa powder
Pinch sea salt flakes (crush using a pestle and mortar to a fine powder)
115 grams plain/dark chocolate, chopped
3 tbsp double cream
150 grams unsalted butter
150 grams light muscovado sugar
3 large fresh eggs
- Preheat oven 180ºC, 355ºF, gas mark 4.
- Grease two 18 cm sandwich tins, line the base and dust with cocoa, tip out excess
- Sift the flour, cocoa and flour into a bowl, put to one side
- Place the chocolate and cream into a bowl set over a saucepan of simmering water, ensuring the bowl does not come in contact with the water, when melted take off the hob, stir until smooth
- Cream the butter and sugar until pale and fluffy
- Add the eggs, one by one, beating well after each addition
- Add the melted chocolate/cream, mix until combined then sift in the flour and cocoa, fold in using a metal spoon until evenly mixed
- Divide the mixture between the sandwich tins, smoothing out the surface with a palette knife
- Bake in the centre of the preheated oven to 35 minutes, check to ensure the cakes are done by inserting a fine skewer into the centre, the skewer will come out clean when the cake is ready
- Return the cakes to the oven for five minutes more if they are not ready.
- Leave to cool for 5 minutes in the tin, then remove and place onto a wire rack to cool completely
- Either sandwich together with a chocolate frosting or ganache, or add flavoured whipped cream and dust with cocoa