Dark chocolate cake recipe
Dark Chocolate Cake recipe
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|450 g||plain flour|
|575 g||caster sugar|
|50 g||cocoa powder (9 level tbsp)|
|1 ½ tsp||salt|
|1 tbsp||vanilla extract|
|2 tsp||almond extract|
|3 tbsp||wine vinegar or cider vinegar|
|275 ml||vegetable oil|
|725 ml||cold water|
|For the filling:|
|mousse or cream, as desired|
|For the topping:|
|2 tbsp||butter or 150 ml double cream|
Grease and flour three 9-inch, 22 cm cake tins. Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Sift together all the dry ingredients into a bowl.
In a separate bowl, mix all the wet ingredients together, whisking lightly. Pour in 3 or 4 batches into the dry ingredients, mixing well after each addition.
Divide the mixture between the tins and bake for 35-40 minutes, until well risen and they test done when checked with a skewer. Remove from oven and cool slightly, before removing from tins and cooling on a wire rack.
To fill and frost:
There are several choices for the filling; a chocolate mousse, raspberry jam (the seedless type) or a raspberry mousse. A chocolate cream filling would also work very well. As a topping, melt the chocolate in a bowl over simmering water with butter or double cream. Allow the topping to cool until barely warm before application to the cake. Alternatively, choose and use your own filling and topping.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Dark chocolate cake recipe
Recipe type: xarchivex
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