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.
Shop for ingredients
You may also enjoy
Fairtrade Savoury Biscuits
These delicious biscuits are a doddle to make and are great to serve with drinks, or to eat as a...
Sophie's Favourite Macaroons
Light almond biscuits that have a crunch on the outside and a soft sticky centre when you take a bite