This recipe is dark, moist, sublime, delicious, with a crunch. It offers everything you have ever wanted in a chocolate cake. It rises a little on the top during cooking; after turning it out, invert the cake, in order to frost a level surface. Serves 8 – 10
250 ml boiling water
50 g cocoa powder (125 ml) 125 ml sunflower oil
100 g dark chocolate
125 g butter (125 ml)
3 large eggs
300 g castor sugar (365 ml) 300 g cake flour (540 ml)
5 ml bicarbonate of soda
5 ml baking powder
125 ml buttermilk
To decorate: Ice with Chocolate Ganache; 8 – 10 Romany Cream Biscuits
- Preheat oven to 180oC/160oC fan/Gas mark 4.
- Grease and line base of 1 x 26 cm/ 2 x 20 cm spring-form cake pan/s with baking paper. Grease the paper a second time.
- Place boiling water, cocoa powder and sunflower oil into a jug; stir to mix well; set aside to cool.
- Melt chocolate and butter together on 100% power in the microwave oven, for 2 – 3 minutes. Set aside to cool.
- Beat eggs and castor sugar together in an electric food mixer, until light and fluffy.
- Sift the cake flour, bicarbonate of soda, baking powder, and salt.
- Blend the cooled cocoa-powder mixture with the melted chocolate mixture. Add in the buttermilk.
- Add the sifted flour mixture alternately with the liquid mixture, into the egg mixture. Take care to mix gently together; do not overbeat.
- Pour mixture into prepared pan/s.
- Bake for 25 – 30 minutes for two pans, or 40 – 45 minutes for one pan, until firm in the centre, and a cake tester comes out clean. Cool in the pans for 10 – 15 minutes, before turning out.
- Allow to cool completely on a cake-cooling rack.
- Place one layer onto a plate, top with chocolate ganache. Roughly break up or blitz in a food chopper 4 – 5 Romany Cream biscuits; scatter over the ganache. Place another layer on top. If using one layer, cut the layer in half, and proceed as for the two-layer cake.
- Frost top layer with more chocolate ganache icing, so that it drizzles slightly down the sides of the cake; scatter the remaining broken Romany Cream biscuits evenly over the top.