The Divine Big Quick Chocolate Cake Recipe

Divine big quick cakeI’m busy adding a load of recipes from the Divine Chocolate Cookbook in preparation of the cold winter nights where there’s nothing better to do than bake some great chocolate puddings. After my very poor attempt at making some Divine Chocolate Brownies I thought I’d get this much simpler one ready its the Big Quick Chocolate Cake by which is a gorgeous but very simple cake recipe . Last time I failed miserably at reading the ingredients right so had to back something completely different. This time reading it all through first will help – I hope.

The guys at Divine say this one is great to make if you’re in a hurry and need to impress people. That may be true for most, but seeing as I’m inept at baking then it could be a good test to see how normal people would get on. What bit I do excel at, however, is the decorating of cakes. You can use sparkles, hundreds and thousands, sprinkles, chocolate buttons or whatever you’ve got hanging around the sweet cupboard too.

Chocolate Cake Ingredients

For The Cake

This is what you’ll need to bake the main part of the cake:

  • Divine Cocoa: 75g
  • self-raising flower: 200g
  • baking powder: 1 teaspoon
  • salt: a good pinch
  • light muscovardo sugar: 250g</li>
  • very soft unsalted butter: 250g
  • medium free range eggs at room temperature: 6

For The Icing

Have fun with this bit and get creative.

  • 1 x 100g bar of Divine coffee milk chocolate (yum)
  • 100g unsalted butter which has been diced and kept at room temperature
  • 100g icing sugar
  • 1 tablespoon Divine cocoa

Implements

23cm spingclip tin which has been greased and base-lined

Chocolate Cake Recipe

Heat the oven to 180c/350F/Gas 4

Details

Cook time:
Prep time:
Total time:
Yield: 1 9″ cake (8 servings)

Sift the cocoa, flour, baking powder, salt and sugar into the bowl of a food mixer.

Add the soft butter and the eggs. Using the whisk attachment, beat at medium speed all the ingredients together until smooth and light, scraping down the bowl from time to time.

Spoon the mixture into the prepared tin and spread evenly. Bake in the heated oven for about 50 minutes, until firm to the touch and skewer inserted into the centre of the cake comes out clean. Carefully unclip the tin and leave the cake to cool on a wire rack.

To make the icing: break up the chocolate and melt very gently. Remove the bowl from the heat and stir in the butter. Sift the icing sugar and cocoa into the bowl and mix in to make a smooth icing. Stir until the icing is thick enough to spread over the top and sides of the cake. Once the cake is iced decorate as you choose. Leave lightly covered in a cool place until firm. The case is at best the next day when it will cut easily.

Ed: If you’ve tried it, let me know how you get on!

Lee McCoy

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  • I can almost smell this already, too bad I don’t have the ingredients here at the, else I would’ve prepared one (or two ;)) away.