For the cake you will need
225g/8oz plain flour
85g/3oz cocoa powder
350g/12½oz caster sugar
1½ tsp bicarbonate of soda
1½ tsp baking powder
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
250ml/9fl oz boiling water
2 tsp vanilla extract
For the chocolate icing
200g/7oz plain
chocolate
200ml/7fl
oz double cream
Steps
to follow
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins
§
For the cake, place all of the cake
ingredients, except the boiling water, into a large mixing bowl. Using a wooden
spoon, or electric whisk, beat the mixture until smooth and well combined.
§
Add the boiling water to the
mixture, a little at a time, until smooth. (The cake mixture will now be very
liquid.)
§
Divide the cake batter between the
sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm
to the touch and a skewer inserted into the centre of the cake comes out clean.
§
Remove the cakes from the oven and
allow to cool completely, still in their tins, before icing.
§
For the chocolate icing, heat the
chocolate and cream in a saucepan over a low heat until the chocolate melts.
Remove the pan from the heat and whisk the mixture until smooth, glossy and
thickened. Set aside to cool for 1-2 hours, or until thick enough to spread
over the cake.
§
To assemble the cake, run a
round-bladed knife around the inside of the cake tins to loosen the cakes.
Carefully remove the cakes from the tins.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
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