Axel's Easy Chocolate Cake
You can never have too much chocolate, and this cake certainly is no exception
Ingredients
| 175g | unsalted organic butter (softened) |
| 175g | Fairtrade organic golden caster sugar |
| 150g | organic self-raising flour |
| 3tbsp | organic Fairtrade cocoa powder |
| ½tsp | Steenbergs baking powder |
| 3 | organic free-range eggs (beaten and at room temperature) |
| 100g | organic milk chocolate |
| 100g | organic plain chocolate. |
| 200ml | organic double cream (at room temperature) |
Method
- Grease 2 x 20cm (8") round cake tins and line the bases with baking parchment.
- Cream the organic butter and organic Fairtrade caster sugar until light and fluffy. Beat in the egg gradually.
- Preheat the oven to 180°C.
- Sieve the organic self-raising flour and Steenbergs baking powder and fold into the creamed mixture.
- Divide the mixture equally between the 2 cake tins. Bake for 20 - 25 minutes, or until just set in the middle - a wooden skewer inserted into the centre should come out with just a few moist crumbs on it. Don't overbake. Turn out the cakes onto a cooling rack.
- Break the organic plain chocolate and the organic milk chocolate into a bowl and gently melt them over a pan of simmering water.
- Remove the bowl from the pan carefully (it will be hot). Allow the melted chocolate to cool for 5 minutes and then stir in the cream. Leave the mixture to thicken for afew minutes.
- Make sure the cakes are completely cool before putting on the chocolate topping. Put 1 cake on a cake plate andspread about a quarter of the topping onto it. Put the other cake on top and spoon over the rest of the topping. Leave to set.
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