Tue, 26 March 2019
Serves 6-8
Ingredients:
125g dark chocolate
3 tbsp milk
150g butter, softened
150g caster sugar
3 eggs
200g plain flour
1 tbsp good quality cocoa powder
1 tsp baking powder
Quarter tsp bicarbonate of soda
For the vanilla buttercream filling and icing
200g butter, softened
2 tbsp cream
2 tsp vanilla extract
425g icing sugar
Chocolate Glacé Icing
110g icing sugar
50g cocoa powder
15g butter
Half teaspoon vanilla extract
4 tablespoons water
Chocolate Curls
110g dark chocolate
two 20cm diameter sandwich tins, with sides at least 2cm high
METHOD:
Preheat the oven to 180'C. Butter and flour the sides of the sandwich tins and line the bases with parchment paper.
First make the cake. Place the chocolate and the milk in a bowl sitting over a saucepan of gently simmering water and heat until the chocolate has melted.
Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then fold in the melted chocolate.
Now sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix. Divide the mixture between the two tins and bake in the oven for about 22-25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
Remove the cakes from the oven and allow to sit for a few minutes before turning them out of their tins and placing them on a wire rack to cool.
While the cakes are cooking or cooling, make the vanilla buttercream icing. Beat the butter, cream and the vanilla extract until very soft. Then gradually sift in the icing sugar, beating all the time, until it is all added. Continue to beat until very soft, then whisk the mixture until it is light and fluffy. (I normally make the buttercream icing in an electric food mixer, using the whisk all the way through.)
Once the cakes are cool, using a serrated knife, split the cakes in half (if you wish- you can also leave them whole if you prefer), then sandwich them together with some of the vanilla buttercream icing, then spread the remaining icing on top and around the sides of the cake. Place the cake on a plate or a cake stand and allow to stand somewhere cool for 30 minutes, uncovered.
To make the chocolate glaze, sift the icing sugar and cocoa powder into a bowl. Heat the butter, water and vanilla extract in a saucepan until just at boiling point. Pour into the icing sugar and cocoa, beat well with a wooden spoon. If the glaze is too thick, add a little more warm water. It should be a thick drizzling consistency.
To make the chocolate curls
Melt the chocolate in a bowl over barely simmering water. Stir until quite smooth. Spread on a flat baking sheet to cool completely. Put into a cool place until stiff enough to form into curls with a cheese slicer. When the chocolate is at the right stage for curling it shouldn't be shiny that means it hasn't set yet- and it shouldn't be too cold , in which case it will not 'curl'.
Place the cheese slicer on the chocolate and draw towards you as though slicing a piece of cheese. It should form lovely curls of chocolate. Place them on a tray, plate or in a box for using. These can be made a few days in advance.
To Decorate the cake:
Gently pour the chocolate glaze over the top of the cake, allowing it to drizzle slightly and unevenly down the sides. Allow to set before piling the chocolate curls on top. Decorate with a little gold leaf for total decadence or dust the chocolate curls with icing sugar.
