Chocolate layer cake

Avg. user rating

4/5
Rate this recipe

Prep time:

Cook time:

Serves: 10

By mrsrawlinson

(2 Votes) 2

Ingredients

  • 180g self-raising flour

  • 400ml double cream

  • 250g sugar

  • 70g cocoa powder, (not drinking chocolate)

  • 400g milk chocolate

  • 100g milk chocolate, (to decorate)

  • 250g block butter, microwaved for 10 seconds to soften if fridge-cold

  • 4 large eggs, (at room temperature)

  • 1 tsp baking powder

  • 1 box Belgian chocolates, (to decorate)

Method

  1. Preheat the oven to 170C/Gas Mark 3 and line an 8” cake tin with baking parchment. Make sure you do these two things first.
  2. Using an electric whisk, beat together the butter, sugar, flour, eggs and cocoa and baking powder, then add 3-4 tablespoons of boiling water and pour the mixture into the cake tin.
  3. Put it in the oven immediately and cook for 30 minutes without opening the oven door. Test to see if it is done, first by shaking the tin slightly to see if it wobbles, and then, if it doesn’t, poke it gently with your finger. If it feels springy, it’s ready; if not, give it 5 or 10 more minutes.
  4. Cool the cake out of its tin on a wire rack for an hour or so, then begin the next stage.
  5. Slice the cake in half horizontally. Break the chocolate into pieces and melt in the microwave on half power for two minutes.
  6. Give it the briefest of stirs and, if it’s not quite melted, give it another minute. Try to stir it as little as possible so that it doesn’t split.
  7. Pour about half the cream into a bowl and give it a whisk until it’s thickened. Stir in half the chocolate, not completely but so that it’s kind of marbled, then spread it over the cut sides of the cake, then sandwich together carefully.
  8. Pour the remaining cream into the rest of the melted chocolate and stir well to combine. Put this mixture in the fridge for about 30 minutes to thicken a little, so that you can then spread it all over the outside of the cake.
  9. Take the small bar of white chocolate and lie it face down so that the smooth side is facing you. Using a vegetable peeler, scrape it along the surface of the chocolate. If it’s a bit hard, the chocolate might flake, so a scant second or two in the microwave might help. Try it first, though, as it depends how warm the chocolate is to begin with.
  10. Heap the white chocolate curls in the centre of the cake, then arrange the chocolates around the outside. Best kept in the fridge.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Kids party

  • chocolate

  • cake

Avg. user rating:

4/5

Rate this recipe

Quick search 2700+ recipes

Latest recipes + Add a recipe Advanced Search

Your comments

  • Charliesmum22 24/02/08 21:06

    Fantastic, thank you! Made this cake this morning, and not only does it look great, it tastes wonderful too... Will definately be making this again.

  • mrsrawlinson 08/02/08 20:55

    Stick a few candles or sparklers in the top and this makes a great birthday cake.