This weekend we have guests coming to visit, one of which loves chocolate, so naturally, I decided to make a chocolate cake. This is a recipe I have tried once before, and it turned out great, so this time I have varied things a bit in a quest to improve it!
The original recipe comes courtesy of the BBC Good Food Website, and is for a simple chocolate sponge with chocolate buttercream filling (http://www.bbcgoodfood.com/recipes/4689/chocolate-cake). I chose this recipe because I wanted one with actual chocolate going in to the cake itself, rather than just Cocoa powder or hot chocolate powder, as I have always found these a bit dry.
As I like to experiment, this time I varied the recipe, changing a few ingredients, so instead of using only plain chocolate, I used a mix of 180g plain chocolate with 70g milk chocolate. I also swapped out the unrefined soft brown sugar for light muscavado sugar, which has a better flavour, with a small amount of plain caster sugar. This has made the cake itself a bit sweeter, with a slightly richer flavour from the muscavado sugar. As this recipe makes a large amount of cake mix, I decided split the final mix to make 2 cakes, based on previous experience where it would not fit in just one cake tin.
The smaller one I left as is, while the second I experimented further. To add yet more chocolate to this recipe, and give the cake some texture, I broke up some chocolate into small chunks, and mixed these in (50g Dark, 50g Milk and 50g White Chocolate). (I also added a teaspoon of baking powder to this to help the heavier mix rise). Then it was time to bake both cakes for an hour at 140°c as indicated.
While this time I cheated on the icing (using ready made Betty Crocker Chocolate Fudge icing), I think both cakes turned out great! They rose perfectly, and coupled with the icing the recipe gave two very moist, very chocolatey cakes. The one thing I would change next time, now I’ve tried this recipe twice, is to make only 1 cake instead of two. The first time I tried, I only had smaller cake tins, where it needed to be split to fit. This time, I had a larger tin I was using, along side a smaller one. If I had wanted to, I think it would have fitted into this, without the need for the smaller second tin.
But hey, I got 2 cakes out of it, both tasting great, so I’m not complaining!