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Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy and will keep well for 4-5 days.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 10
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Ingredientes

Cost per serving $0.60 view details

Direcciones

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
  2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
  6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
  7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 135g
Recipe makes 10 servings
Calories 375  
Calories from Fat 236 63%
Total Fat 27.28g 34%
Saturated Fat 10.48g 42%
Trans Fat 0.3g  
Cholesterol 16mg 5%
Sodium 445mg 19%
Potassium 313mg 9%
Total Carbs 32.27g 9%
Dietary Fiber 4.2g 14%
Sugars 7.31g 5%
Protein 6.85g 11%
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