My Dad, after retiring, decided to take an interest in cooking, and I have been trying to devise a chocolate cake recipe for him that is pretty much foolproof, no reflection on his ability. I work very closely with my kenwood and other appliances so to make something in one simple bowl was challenging for me!
Of course in the back of my head I want to put together a number of recipes for my kids when they fly the coop.
Ingredients- Cake:
250g butter
300g caster sugar
1 tsp vanilla extract
4 eggs (medium)
200g self raising flour
50g cocoa
100g dark chocolate (60% Approx) chopped into pieces the size of chocolate buttons
Ingredients – Topping :
90g Butter
90g caster sugar
tin of condensed milk (397g)
50g dark chocolate (60% Approx)
250ml of cream
Method:
Melt the butter gently in a bowl over a saucepan of hot water.
Add the sugar, eggs, and vanilla.
Whisk in the flour and cocoa, mixing slowly at first so as not to create a dust storm. Add the chocolate pieces.
Divide between 2 sandwich cake tins, that have been greased and lined.
Bake in a 180C fan oven for 25 mins.
Remove and leave to cool in their tins for 5 minutes before turning them out onto a wire rack.
Meanwhile, in a small saucepan, start the topping by melting the butter and sugar, add the condensed milk and bring to the boil. Remove from the heat, stir in the 50g of chocolate until it’s melted then leave to cool.
Whisk the cream until stiff, then add 1/3 of the caramel/ chocolate icing. Mixing gently until almost combined.
When the cakes are completely cool (this is very important, youngest was in a hurry for it the first time I made it and started to slip and slide!) spread 1/3 of the cream mix on the bottom layer, swirl some of the caramel sauce on this, then top with the second cake. Dollop the rest of the cream on top.
Serve with a pot of tea and the remaining sauce on the side. This sauce is really good on pancakes too.
