I’m making the most of this Bank Holiday Monday and using this rare opportunity to sneak into someone else’s kitchen and make a cake. In the interest of making the most of the sunshine, I haven’t been experimenting with a recipe, but instead baking along to this BBC Good Food recipe. I made a (slightly) less indulgent one with two layers and half of the quantity of icing, but the full quantities are below:
For the cake:
175g self-raising flour
3 tbsp 70% cocoa powder (my borrowed kitchen didn’t have any cocoa powder, so the cake was a little lighter in colour and less rich, but still delicious)
1 tsp espresso powder
175g softened butter
175g golden caster sugar
1 tsp baking powder
1-2 tbsp milk 100g, 70% coca dark chocolate, melted
For the icing:
500g dark chocolate
500ml double cream
1. To make the icing break the chocolate into a bowl and heat the cream in a non-stick saucepan until simmering. Pour the cream over the chocolate and stir until smooth. Set aside to cool whilst you prepare the cake.
3. Measure out the dry ingredients, then add the egg and melted butter. Blitz with an electric whisk.