Rich, Moist Chocolate Cake Recipe
Author: Chocolate Queen
For this wonderful recipe, I recommend a good dark chocolate with at least 70% cocoa solids because it gives a more chocolatey, fuller flavour to the chocolate cake. Green & Blacks chocolate is my favourite for this chocolate cake recipe.
Ingredients:
For the chocolate cake:
200g Green & Blacks dark chocolate, broken into small pieces
200g light muscovado sugar
140g butter, softened
5 eggs, separated
100g plain flour
1tsp baking powder
For the chocolate cake icing:
250ml double cream
55g marshmallows
250g Green & Blacks dark chocolate, chopped
Directions:
- Heat the oven to 180°C/350°F/Gas Mark 4.
- Line a 20cm loose based cake tin with greaseproof paper.
- Boil a pan of water and turn the heat down to a simmer.
- Put the chocolate pieces into a bowl and melt it over the pan of simmering water.
- When all the chocolate has melted, put it to one side to cool a little.
- In a large bowl beat sugar and butter together until light and fluffy.
- Add the egg yolks one at a time and beat them well as you add them.
- Gently fold in the flour and baking powder, then stir in the melted chocolate.
- In a separate bowl whisk together the egg whites until they form peaks.
- Fold the egg whites gently into the chocolate cake mixture.
- Tip the finished cake mixture into your ready prepared cake tin.
- Bake in the oven for about 35 minutes.
- Check it’s ready with a skewer, if it comes out of the cake clean then it’s ready, if not then bake for a little longer.
- Cool on a wire rack.
For the icing, heat together the cream and marshmallows until the cream is just boiling and all the marshmallows have melted into the cream, you must stir the icing all the time.
Add the chopped chocolate to the mixture and stir until it’s smooth and creamy.
Chop your cooled chocolate cake in half horizontally and spread over a little of the icing. Sandwich together and then spread the rest of the icing over the top of your cake.
Now enjoy!
Article Source: http://www.articlesbase.com/recipes-articles/rich-moist-chocolate-cake-recipe-1342043.html
About the Authorhttp://www.chocolate-cake-recipe.org.uk is a blog with some of the best chocolate cake recipes on the internet, it's not just about cakes, but it is all about chocolate!
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Inviting Chocolate Recipes:
Delectable Chocolate Muffins, Icings, and more:
Icing can be formed into shapes such as flowers and leaves using a pastry bag. A pastry bag is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end. Aside from icings and frostings, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or vanilla custard. Using icing to decorate cakes is commonly used with wedding cakes, anniversary cakes and birthday cakes.
Plain Chocolate Caramels
2-1/2 cups of sugar, 3/4 cup of glucose, (pure corn syrup), 1/2 a cup of butter, 1/8 a teaspoonful of cream of tartar, 2-1/2 cups of whole milk, (not skimmed), 2-1/2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract.
Put the sugar, glucose, butter, cream of tartar and one cup of the milk over the fire, stir constantly, and when the mass has boiled a few moments, gradually stir in the rest of the milk. Do not let the mixture stop boiling while the milk is being added. Stir every few moments and cook to 248° F., or, until when tested in cold water, a hard ball may be formed; add the chocolate and vanilla and beat them thoroughly through the candy, then turn it into two bread pans. When nearly cold cut into squares.
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