You can all breathe a sigh of relief! It’s the end of January and so I thought we all deserved (at least a picture of) a big piece of chocolate cake!
I also decided to post this particular recipe as it’s one of the cakes I’ve made for the cake table this evening at Pete’s birthday party, at his request. We have a tradition now of him leafing through the The Hummingbird Bakery Cookbookand choosing his own cake. This one is pretty spectacular and although I would have liked mine to turn out taller, it’s still very impressive. A must for chocolate fanatics or anyone just wishing to celebrate the end of January!
Image Credit: Zoe Bakes.
100g unsalted butter, at room temperature
260g caster sugar
1/4 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
a pinch of salt
170g plain flour
160 ml whole milk
For the chocolate custard:
500g caster sugar
1 tablespoon golden syrup
125g cocoa powder
85g unsalted butter
1/2 teaspoon vanilla extract
3 x 20cm cake tins, base-lined with greaseproof paper
1. Preheat oven to 170 degrees celcius (Gas 3)
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or a handheld electric whisk)
and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl
with a rubber spatula after each addition.
Turn the mixer down down to slow speed and beat in the vanilla extract, cocoa powder,
baking powder, bicarbonate of soda and salt until well mixed.
Add half the flour, then all the milk, and finish with the remaining flour.
Mix well until everything is well combined.
3. Pour the mixture into the prepared cake tins and smooth over with a palette knife.
Bake in the preheated oven for 20 mins.
Leave the cakes to cool slightly in the tins
before turning out onto a wire cooling rack to cool completely.
4. For the chocolate custard: Put the sugar, golden syrup, cocoa powder and 600ml of water
into a large saucepan and bring to the boil over medium heat, whisking occasionally.
5. Mix in the cornflour with 120ml of water, then whisk into the cocoa mixture in the saucepan.
Bring back to boil , whisking constantly.
Cook until very thick, about 10 minutes.
Remove from heat and stir in the butter and vanilla extract.
Pour the custard into a bowl, cover with clingfilm and chill until very firm.
6. When the cakes are cold, using a serrated knife, slice a thin layer off one of the cakes.
Put this layer into a food processor and process to make fine crumbs.
Put one cake on a cake stand and spread about one-quarter of the chocolate custard over it with a palette knife.
Place a second cake on top and spread another quarter of the custard over it.
Top with the last cake and spread the remaining custard over the top and sides.
Cover with the cake crumbs and chill for about 2 hours.
How much do you just want to shove your face in that?
Birthdays are the best