Chocolate cake with chocolate topping

250ml cake flour
15ml baking powder pinch of salt
30ml cocoa or
200ml sugar
125ml sunflower oil
125ml water
5ml vanilla essence
3 ex-large eggs, separated

100g white / dark milk
chocolate or cooking chocolate
25ml cream
Clover Full Cream
fresh milk
Hundreds and thousands

Pre-heat oven to 190°C. Sift all the dry ingredients together. Add the oil, water and essence and beat until smooth. Beat in the egg yolks until just mixed through. Beat the egg whites until soft peaks form. Lightly fold into the batter until mixed through. Line a medium loaf tin (280 mm X 110mm X 65mm OR 225mm X 125mm X 80mm) with greaseproof paper. Or grease a 220-260mm spring form cake tin with butter. Pour the batter into the loaf or spring form tin and bake for 35 minutes or until skewer comes out clean when tested. Switch off the oven and allow cake to cool in oven for 5 minutes. Remove from oven and cool in tin for a further 5 minutes. Loosen the sides of cake and turn out onto a wire rack. Remove paper and allow to cool completely.

For the topping:
Place the broken chocolate and cream / milk in a double boiler or a glass bowl over boiling water. Heat mixture stirring continuously until softened. Beat with a whisk until a smooth mixture and pour over the cake. Spread evenly over the top with a spatula and allow streaks to run down the sides.

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