To put another chocolate cake recipe out there seems as necessary as designing another chair! There are many, do we need more? In both cases I’d say yes. So, here is another chocolate cake recipe. Don’t watch this space for a chair design but whilst I’m on the subject this is one of my latest favourites: Maritime S by Benjamin Hubert. Not long ago I went to an evening of vice and virtue at Hampton Court Palace put on by The Idler Academy, coinciding with the exhibition of portraits from Charles II’s court and his mistresses. At one point during the talk we were asked to sit in silence and when a vice like thought popped into our heads we had to put our hands up. Well, within a few moments I was thinking about chocolate cake. Surprise surprise. But my hand hesitated, a vice or a virtue? I think if I were to make a chocolate cake every day and eat it all then it would count as a vice but if I shared it or in fact gave it away, surely that would be a virtue?
To get the chocolate bomb shape I made two cakes – one smaller than the other and put them on top of each other with a spread of icing between them and lashings of icing all over them.
What you need for the cake:
200g butter (softened)
120g soft brown sugar
50g cocoa powder
3 teaspoons coffee granules
3 dessert spoons boiling water
50g dark chocolate, grated
240g self-raising flour
What you need for the icing:
150g dark chocolate (80% cocoa is good)
150g icing sugar
4 dessert spoons golden syrup
What you need to do:
1. Heat the oven to 180C and grease the cake tins with butter or some sunflower oil on a piece of kitchen paper.
2. Cream the butter and sugar together with a fork in a large bowl.
3. Put the cocoa powder and coffee granules in a mug, pour the boiling water over them and mix well.
4. Scoop this cocoa coffee paste into the bowl with the butter and sugar mixture and mix it in well.
5. Crack the eggs in and beat them in one at a time.
6. Pour the grated chocolate into the bowl and mix it in well.
7. Add the self-raising flour 40g at a time beating it in well each time, allowing lots of air to be beaten into the mixture.
8. Pour the sponge mixture into the two cake tins.
9. Put them in the oven and bake for 45-50 minutes. Insert a skewer to check that they are ready, it should come out clean.
10. Whilst the cake is baking you can make the icing.
11. Melt the dark chocolate in a microwave or in a bowl sitting on a pan of boiling water (but not touching the water).
12. Allow the chocolate to cool a little then stir in the cream, butter and golden syrup.
13. Then stir the icing sugar in.
14. When the cakes are ready and have cooled place the larger of the two on a plate and spread some icing on top, then place the smaller one on the centre of it and spread the rest of the icing all over it.
15. Sprinkle sugar balls or strands on top for a bit of colour.
Share with friends to feel as virtuous as you can when eating cake!