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
23cm spingclip tin which has been greased and base-lined
Chocolate Cake Recipe
Heat the oven to 180c/350F/Gas 4
Yield: 1 9″ cake (8 servings)
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!