Thinking "chocolate"........I know, more chocolate!! I probably need therapy for my obsession with chocolate, but hey, it keeps me happy. This cake is for the true chocolate lovers and has been requested by a few of our followers. The waiting is over.
The cake was first made by Mother of M & B and B herself for M's birthday last year. It was very successful and it was thumbs up all round. I was extremely impressed by the whole package. The presentation, followed by the smooth chocolate taste..............wow, wow and wow. Honestly, I thought they had bought it from a shop........sorry Mum and B!! It was just stunning. Now, here it is one year on and I've managed to produce a replica.
You will have all heard me make mention of my great "Hummingbird Bakery" cook book. You probably all realise that the Hummingbird Bakery is actually a cake shop in London and we are so lucky that they are prepared to share some of their favourite cakes and pie recipes with us in this delightful book. I have tried quite a few and they have all been yummy. Of course, this is one of those favourites from this wonderful book.
Back to the cake at hand......it's quite easy really. The chocolate custard could probably be labelled the more difficult step in the process. Although all that is required is that you keep a very close eye on proceedings and be prepared to put a bit of muscle into the mixing. The custard is actually an egg less chocolate custard. I would describe the texture as being similar to that of a "yogo", thick, creamy and morish.
The cake really looks the part once assembled. It has a fine layer of cake crumbs sprinkled all over the custard surface. Give it a go and impress your friends just like we did.
You will need: (for the cake)
100g unsalted butter at room temperature
260g caster sugar
1/4 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
a pinch of salt
170g plain flour
160ml whole milk
1 tablespoon golden syrup
125g cocoa powder
85g unsalted butter, cubed
1/2 teaspoon vanilla extract
You will need three 20-cm cake tins, base-lined with greaseproof paper.
Preheat the oven to 170 degrees/Gas 3
Put the butter and sugar in a freestanding electric mixer and cream until light and fluffy.
(Please keep your comments coming as B and I love reading them!)
Enjoy this one! M x