Dead Good Chocolate Cake

Nannyp · Dead Good Chocolate Cake

http://www.bbcgoodfood.com/recipes/3909/dead-good-chocolate-cake

Quote:

Ingredients

* 250g butter
* 300g light muscovado sugar
* 100g plain flour
* 100g self-raising flour
* 5 eggs
* 300g dark chocolate

FOR THE ICING

* 200g dark chocolate
* 200ml double cream

Method

1. Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.
2. To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.

I had to use some corn oil as I hadn't enough butter, cocoa powder (guessing the amount) as I had no chocolate. I have added some giner and some chilli powder. Not going to ice it....we're going to try it shortly with some custard.
My hens have been laying, I picked up 3 eggs today, so a good way to use the eggs...until we go back to not eating stuff like that
q12

Nannyp

Well, it's official...I am still useless at cake making

Will have to eat it with custard, or cream or something to lighten it somewhat.

MissMuppet

Sounds like I get my cake baking skills from you then!

dingsy

Was it too dry? If you substituted cocoa for choc, then it possibly would have been. Go on try again!

Nannyp

Despite 5 eggs Elaine, it didn't rise, and was a little dry.
I thought the corn oil would more than make up for the liquid difference though. Maybe corn oil is not substitute for butter, or maybe my food processor is not the best things for mixing cakes in.

dingsy

I wouldn't use my food processor for a recipe like this. As you're wanting the mixture to retain as much air as possible, you really are better to fold the flour in after beating the cream mixture. I often used to try and just whip things like this through the processor, but taking a bit of extra time to fold the flour in really does make a huge difference.