My Patisserie



Spiced Chocolate Cake

Spiced Chocolate Cake

 Prep.Time: 30 mins
 Cook.Time: 45 min
 Difficulty: Medium
 Lots of Slices

Tools               

 1 Large Mixing Bowl
 2 Small Mixing Bowls
 18cm/7" Square Cake Tin
 Balloon Whisk
 Wooden Spoon
 Palette Knife

Ingredients        

 175g/6oz Self-Raising Flour
 100g/4oz Butter or Spread
 190g/7oz Caster Sugar
 2 Eggs
 8 Tbsp/120ml Milk
 50g/2oz Melted Dark Chocolate
 ½ tsp Cinnamon
 ½ tsp Mixed Spice
 Pinch Ground Cloves

 for the topping
 100g/4oz Butter
 150g/6oz Icing Sugar
 3 drops Vanilla Essence
 40g/1½oz Melted Milk Chocolate


Method                                                                        

Pre-heat oven to 180°c / 400°f / Gas Mark 4.
Grease and line cake tin
Cream together the butter and sugar until they are light and fluffy.
Separate egg whites from the yolks and place in separate bowls.
Beat yolks and melted chocolate into the creamed butter and sugar.
Sieve flour and spices and alternately stir in with the milk.
Beat the egg whites until stiff.
Fold beaten egg whites into the mixture.
Pour into the cake tin and bake in the centre of the oven for 45 minutes.
After this time, press gently on the centre of the cake if the crust springs back up the cake is done, if not, put the cake back in the oven for 5 minutes then check again.
Repeat until the cake is cooked.
Once cooked, turn it cake onto a wire rack and leave to cool.
When cooled, make the icing by creaming the filling ingredients together until they are soft and light.
Spread the icing over the top and sides of the cake.
Store in an airtight container.


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